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Edible Gifts: Candied Orange Peel

Here's a yummy activity that easily converts to a science lesson. After everything is finished, you have a yummy treat or gift as a result! This makes great reinforcement.

Old-Fashioned Method for Candied Orange and Grapefruit Peel Recipe

Cut orange or grapefruit peel into narrow strips, with the scissors. Cover with cold water, bring to boiling point, drain, and repeat four times. Measure the peel. For each cupful allow one-half cup each granulated sugar and Karo, Red label. Add boiling water so the syrup will not quite cover the peel and simmer until translucent, from one to two hours. Drain and roll in granulated sugar and let dry over night.

Another method for making candied peel:

2 large untreated thick-skinned oranges
3-1/4 cups water
1/4 cup sugar

1. With a vegetable peeler or a zester, cut strips of zest from the orange rind, leaving the bitter white pith behind. Slice the zest into thin julienne.
2. In a small saucepan, bring 1 cup of the water to a boil. Add the orange zest, and boil about 3 minutes. Drain and repeat the boiling for a total of three times, changing the water each time. Drain.
3. In the same saucepan, dissolve the sugar in the remaining 1/4 cup water. Bring the sugar mixture to a boil, and add the orange zest. Simmer over low heat until all the liquid has evaporated, and the zest is covered with the thick syrup, 8 to 10 minutes. Be careful not to caramelize sugar. Transfer the zest to a rack or a lightly oiled baking sheet. Let cool, and store in an airtight container until ready to use.


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