Candied Oranges... (Tutti Fruitti)

Candied Fruits looks very pretty on top of cakes and cupcakes. This is the same as the tutti fruitti that's available in Kerala that people commonly use in Plum cakes and in Italy for making Panettone.. (YUM)

Candied Fruits can be made with lots of fruits.. They all require similar process and it is to replace the water content in them with sugar.

Examples:
Orange
Lemon
Lime
Strawberry
Papaya
Pineapple
Apple
Watermelon Skin (My Ammayi invented them!! So all credits to her)

This recipe is suitable for making candied orange in different styles simultaneously. Whether it is just peel or by using the whole orange.

Ingredients:

Orange Peels (Julienned or wedge style)

   

Whole orange - sliced like onions (5mm thick)



Sugar - Same weight as the oranges used for boiling
Water - 2-4 tbsp
Sugar - 2-3 tbsp to toss the candied pieces

Method:

Put the sugar in a pan with the water and let it come to boil (make sure there is enough water in the sugar to stop it caramelising)

Put the Orange pieces in the sugary water and let cook it until there is only 1 tbsp of liquid left and the pieces are cooked but not mushy.

Take the pieces out of the pan and let it cool in a grease-proof sheet, Making sure none of the pieces touch each other (put it in a hot place) 

After a few hours, it will be mostly dry. Put them in a plate and put the sugar and toss them around making sure the moist surfaces are covered with sugar.

Leave them in the plate and let it cool/dry up for a few more hours.

It will be done when the sugar will be stuck to the pieces and the texture will sort of be like Haribos!!

They can be stored in airtight containers..

Chop them up to use in cakes and cookies, or eat them just like the way they are or by dipping them in melted chocolate..