These crescent roll-based apple turnovers taste great both warm and cold. They have caramel sauce on top to make this delicious dessert seem labor-intensive even if it wasn’t. A scoop of vanilla ice cream could be added to their serving.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 40 mins |
| Servings: | 12 |
| Yield: | 3 cups |
Ingredients
- 6 lemon peels, cut into 1/4 inch strips
- 4 orange peels, cut into 1/4 inch strips
- 2 cups white sugar
- 1 cup water
- ⅓ cup white sugar for decoration
Instructions
- Place lemon and orange peel in large saucepan and cover with water. Bring to a boil over high heat. Boil for 20 minutes, drain and set aside.
- In medium saucepan, combine 2 cups sugar and 1 cup water. Bring to a boil and cook until mixture reaches thread stage, 230 degrees F (108 degrees C) on candy thermometer, or small amount dropped in cold water forms a soft thread. Stir in peel, reduce heat and simmer 5 minutes, stirring frequently. Drain.
- Roll peel pieces, a few at a time, in remaining sugar. Let dry on wire rack several hours. Store in airtight container.
Reviews
I only candied orange peels as that was what I was after. Really have to be patient and wait for the temperature of the syrup reach 230 degrees Fahrenheit, otherwise the syrup will not be thick enough to stick to the peels. The 5 minute soak in the syrup wasn’t long enough. I read the reviews afterwards and decided to use “Foodiemonster’s” tip, and ended up reheating the syrup/re-bathed the peels in it for 45 minutes with the syrup simmering. The translucent peels were well coated in a noticeable layer of syrup but so much so that they were no longer flexible, like actual candy. Next time I’ll try soaking the peels in the syrup for 15 minutes and see what happens.
I love the candied fruit for Christmas gifts. Remember to take the pith off, as it is where the pollution is moved in the fruit. You are not encouraged to eat that part of the fruit. It makes a wonderful gift! Happy holidays!
It was really simple and tastes great!
Recipe didn’t say anything about removing the pith from the peel but I did, after the first boil. Dipped the orange peel in melted chocolate chips after the candied peel cooled down.
it tasted good I yoused it for a cake
Interesting and enjoyable. I boiled the rinds twice the second I made it. It seemed less bitter than the 1st batch.
*Redid the recipe as written. Success at last. Made orange and lime peels, used a peeler though for the limes, and the oranges were the thin-skinned variety, so very little pith. I used chopsticks to move the peels around the pot as they boiled, to avoid possibility of crystallization. Worked so well! I’ve included photos. I’m using these for a birthday cake! I did the boil, drain and rinse 3 times and used the orange peel only, pith included. I didn’t have a candy thermometer and was making these with a serious sinus infection and migraine so to keep it simple I added the orange peel to th syrup just when I saw the sugar disappear. Also, I peeled the fruit as usual, in a spiral. After the last blanch I used a pair of kitchen shears to make the smaller pieces while waiting for the sugar water to be ready. I’ve not finished yet but so far so good! @Skunkee from 2011: I wonder if you actually changed the water ir just allowed it to cool before bringing it back to a boil. That would just make the peels even MORE bitter!
Yummy! Gave as gifts…to those appreciating it. And used in holiday breads…better than any packaged store-bought peel. Yes, a definite winner, and will make it again, and again.
Made the orange slices. Followed the recipe and it turned out great can’t wait to make the lemon slices next. My only warning is that they are addictive.
It took us a long time to wash the oranges and lemons, peel them and scrape off the pith, but the results were outstanding!
Great recipe, thanks! I used a vegetable peeler and after boiling them I scraped off any of the pith with a small knife.
Easy peasy. Yummy too.
Great method. I dried them just a bit to make them chewier. But they are good both ways.
Orange Peel to Add to Other Recipes: Since I was making the candied orange peel to add as an ingredient to stollen and orange menagerie cookies I made the following changes: I used only 3 large navel oranges which I peeled using a vegetable peeler, taking off a bare minimum of white pith. Then I cut the peel into long, narrow strips about 3/32 to 1/8 inch wide. I decreased the sugar to 1-1/2 cups and increased the water to 1-1/2 cups; Following the advice in another review I brought the peels to a boil, allowed them to simmer for 5 minutes, then drained. This I repeated 2 more times. I combined the peels, sugar and water in a saucepan, brought it to a boil, then reduced the heat and allowed it to simmer until only about 1/3 of a cup of syrup remained. (It took about 45 minutes.) Also, I did not stir it, I just kept an eye on it and occasionally gave the pan a swirl. After the peels dried on a rack for about 18 hours, I used kitchen shears to snip them into small pieces. I then mixed the snips with about 2 tablespoons of white sugar and worked it with my fingertips until all the clumps were separated and sugar coated. This gives you about 3/4 to 1 cup of candied orange pieces to incorporate into other recipes. Take Care, Kimberly L.
This is the third time I’m attempting to leave a review. It keeps stopping me before I finish, which is so maddening. Is it posting my unfinished efforts? How pointless it is to keep fighting to be heard! I made this and used limes and their juice as the liquid for the syrup. I put 2-1/2 cups sugar in with 2 cups lime juice. I had 3 cups of lime peel strips. Cooked it to 230 degrees Fahrenheit. Fabulous.
I just made these for the first time and will definitely do them again! I trimmed my peelings into about 1/8 inch strips before boiling them. I also added a few dashes of cinnamon, ginger, and clove to the water. I dried them after draining. Then once I stirred the peelings into the sugar syrup, I added about 1/2 a teaspoon of vanilla. Once simmered, I drained the syrup over a bowl to save as a glaze or just to add to tea!
I followed the recipe exactly and, although I boiled them for 20 minutes as calls the recipe, they still ended up slightly bitter. I would definitely make this again but I’d probably boil them again in fresh water to remove more bitterness.
I like things with a little tange so instead of just sugar I add 1/4 tsp to every 6 tsp of sugar when dusting the finished product in sugar they turned out fantastic! My kids LOVE them!! And they made fantastic Christmas gifts!!
I made this recipe from the original directions, except I simmered them for fifteen minutes. After dusting in sugar, I also gave them a very light dusting of dry mulling spices, for a hint of cinnamon, cloves and nutmeg. (The kind in a small carton.) They smell like Christmas and taste divine! Will definitely make again!
I only used orange peel, but they came out perfect. Instead of coating them in sugar, I chopped them and added them to a batch of gingerbread. Super sticky, but OMGoodness!!! YUMM-O!!!
My Mom used to make this when I was little and honestly, this is much better. Followed the instructions without deviation. Yummy! Gave a jar to Mom and she loved them too! I even saved the simple syrup flavored with the orange and lemon to use with cocktails. I have also used them in hot tea!! Gives a light flavor of citrus. Of course, I love them just as they are to eat. Make sure no white puth is on the peels as it makes them bitter. Nice recipe, thank you!