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Candied Orange Peels (Mut Vo Cam)

Healthy Snacking! Candied Orange Peels (Mut Vo Cam) | recipe from runawayrice.comCandied Orange Peels are confections that are a tantalizing combination of sweet and bitter. Orange peels definitely have a bite but when combined with a sugar syrup, the pairing works amazingly well. It’s a decadent sweet treat that is all-natural with just 2 ingredients: fresh oranges and sugar. Did you know orange peels have lots of vitamins and minerals like calcium, copper, magnesium, vitamins A, B and dietary fiber? Don’t throw away these enriched rinds. Use them in this super-easy recipe to  make this delicious sweet treat!

Notes on the Recipe, Tips and Tricks

Oranges with a thicker skin like navel oranges work really well in this recipe.

I prefer organic oranges for this recipe as they are pesticide-free. Be sure to wash well or use a fruit and vegetable wash for good measure.

3 large oranges yield approximately 6-7 oz of orange peels. After cooking, you’ll have approximately 8-9 oz of candy.

The rule of thumb is 1/4 cup sugar per 1 large orange. If you would like the candy sweeter, add more sugar.

Be sure to cook the orange peels until they are completely dry. Otherwise they may become moist during storage. If this happens, cook again over Low heat until completely dry.

Store in an air-tight container. The Candied Orange Peels should keep for up to 1 month.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Peanut Candy (Keo Dau Phong) and Chewy Sesame Peanut Candy (Keo Me Dau Phong).

Ingredients

3 large organic navel oranges, approximately 1 1/2 lbs
3/4 cup sugar

Directions

Wash oranges thoroughly using warm water. Pat dry using a kitchen towel.

Cut off the ends using a paring knife. Score the orange cutting just the skin. Continue making vertical cuts around the orange cutting each section about 1-inch wide. Remove the orange peel following the cut lines. Optionally, cut away some of the pith. Cut the peel into thin strips about 1/4-inch wide.

Bring a large pot of water to a rapid boil. Add the orange peels and swirl in the boiling water for 1 minute. Transfer the peels to a bowl of ice water. Let soak for 2 minutes. Drain in a colander and toss a few times to remove any remaining water. Place the peels between paper towels and blot dry.

Transfer the peels to a large bowl and add the sugar. Combine together and making sure the peels are evenly coated with sugar. Let rest for 1 hour.

Transfer the peels and syrup into a large skillet. Bring the syrup to a boil over High heat (approximately 2-3 minutes) and then reduce the heat to Low. Stir every 2-3 minutes to keep the syrup from burning. Slowly cook-off the syrup. (This takes approximately 15 minutes.)

When the sugar starts to recrystallize, stir more frequently to keep the sugar from burning. (This is about 20 minutes into the cooking process.) When the peels are completely dry and the pieces no longer stick together, turn off the heat. (Total cooking time is about 25 minutes.)

Transfer the peels to a wire rack and allow to cool for 20 minutes before enjoying.

Yields: 3-4 servings, approximately 8 oz candy

Easy-to-Make Sweet Treat: Candied Orange Peels (Mut Vo Cam) | recipe from runawayrice.comTools I Love and Use in My Kitchen

 

For an even more decadent treat, dip the Candied Orange Peels in dark chocolate.

So Decadent! Chocolate-Dipped Candied Orange Peels | recipe from runawayrice.comHere’s what you’ll need: 1/3 cup bittersweet chocolate chips.

Using a double-boiler over Medium Low heat, melt the chocolate chips until you have a smooth and creamy sauce. Reduce the heat to Low. Dip the candy in the chocolate sauce and swirl to coat it evenly. Place the dipped peel on a piece of parchment paper. Continue dipping until all peels are done. Occasionally stir the chocolate sauce. Allow to cool for 30 minutes or until the chocolate hardens.

AMAZING Candied Orange Peels Dipped in Dark Chocolate | recipe from runawayrice.com

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Chewy Sesame Peanut Candy (Keo Me Dau Phong)

A homemade treat that's perfect for gift-giving.

I shared a brittle version of this candy not too long ago.  (Check out the link for my Peanut Candy recipe.)  After posting the brittle recipe, I received numerous requests for the chewier version, so here it is–finally.  This recipe for Chewy Sesame Peanut candy is softer and more tender for those who don’t like hard candy or fear cracking a tooth on these delights.  The Viet version of this candy, Keo Me Xung, is made with only sesame seeds.  I love the coupling of sesame seeds and peanuts and modified the traditional recipe.  If you’d like to make an all sesame seeds version, just substitute the peanuts for sesame seeds.  The rest of the recipe is the same.  Feel free to also use any combination of nuts you like.  Enjoy!

Notes on the Recipe, Tips and Tricks

Cooking the sugar is the trickiest part of this recipe and you may have to make this a few times before getting the consistency just right.  If the sugar is not cooked enough, the candy will be gooey and not hold its shape.  Cook the sugar too long and you’ll have brittle instead of a chewy candy.  The best ways to tell if the sugar is cooked just right is to:  1) check the color–the syrup should be the color of honey and 2) check the consistency–the syrup should bead off a spoon rather than stream off it indicating it has reached the appropriate thickness.  (If you have a candy thermometer that can provide a quick read, the sugar should reach the Firm-Ball Stage, temperature is 245°F – 250°F.)

Be attentive as the syrup nears the 5 minute cooking window as it turns dark very quickly from this point on and can burn quite easily.  As soon as the syrup reaches the golden, honey color, add the lemon juice right away.   The lemon juice helps to suspend the syrup in its current candy state.  Add the lemon juice quickly and be careful as the syrup may splatter.

Stir the tapioca and water mixture before adding to the syrup as the contents tend to settle.  Again, as with the lemon juice, pour the mixture quickly into the pan and then stir vigorously.  The tapioca starch turns from opaque to translucent when it’s cooked.

For faster cooling, place the candy in the refrigerator for 2 hours.

Store any uneaten candy in an air-tight container. The candy is good for up to 2 weeks.

This candy is a really popular sweet treat for Lunar New Year and you can easily make little goody bags or boxes for gift-giving.  Individually wrap the candies using plastic wrap or parchment paper to make tasty little bon bons.  Alternatively, use small cookie cutters to cut the candy into fun shapes and then place on mini cupcake liners for cute little treats.  As Lunar New Year often falls close to Valentine’s Day, I decided to turn these candies into little V-Day treats.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Peanut Candy (Keo Dau Phong) and Asian-Inspired Caramel Apples.

Ingredients

1/2 cup roasted roasted sesame seeds
1/3 cup water + 2 Tbsp tapioca starch
1 Tbsp vegetable oil
1 cup sugar
1/3 cup water
1 tsp lemon juice
1/4 tsp vanilla extract
1 cup unsalted roasted peanuts

Directions

Add the tapioca starch to 1/3 cup water and stir until mixture is smooth.  Set aside for now.

Line a 9×6 inch pan with parchment paper.  Drizzle vegetable oil into the pan and then use a brush to coat the paper with the oil.  Sprinkle 1/4 cup sesame seeds into the pan.  Tilt and gently shake the pan to distribute the sesame seeds making sure to cover the bottom of the pan completely.

Place a small saucepan over High Heat.  Add vegetable oil, sugar and water.  Stir together dissolving the sugar while bringing the mixture to a boil.  (This takes approximately 2 minutes.)

As soon as the syrup starts to boil, stop stirring.  Cook the syrup for 5 minutes or until it thickens and turns a light honey color.  Reduce the heat to Low and cook for another 1 minute or until the syrup turns a honey color.   (Be careful with this step as the sugar cooks very quickly at this point and can get dark and burn if left too long.)  As soon as the honey color is reached, quickly add the lemon juice and stir together.  Stir the tapioca and water mixture and then pour into the syrup along with the vanilla extract.  Stir quickly to combine and cook for another 1 minute.  Add the peanuts and mix well with the syrup.  Cook for another 1 minute and then turn off the heat.

Pour the hot candy into the pan prepared earlier and spread evenly into the pan.  Sprinkle the remaining 1/4 cup sesame seeds on top.  Use a spatula or the back of a spoon to smooth out the top.  Allow to cool for 3-4 hours.

To serve, remove the candy from the pan, peel away the paper from the edges, cut off the edges (optional) and then cut into 1×1-inch squares.

Yields:  40 pieces

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A delicious homemade treat for Valentine's Day!

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Peanut Candy (Keo Dau Phong)

Candy is probably one of the things you’ve never attempted to make at home.  Perhaps you’re concerned about burning sugar or think you need a candy thermometer.  Perhaps it’s easier to just go buy it.  Well my friends, if you wish to change your mindset, here is a super easy candy recipe for you to try!  My shortcut is to use the microwave to cook the sugar into a delicious caramel.  As microwaves vary in power, please keep your eyes on the sugar during the second half of the cooking process.  Remove the sugar from the microwave once it reaches a light honey color.  (It will continue to deepen in color as it cools.)  As I mentioned in the video, prepare all the ingredients and utensils ahead of time and have it ready.  You have a very short window when working with caramel and so will need to work quickly.  My favorite flavor trio is peanuts, sesame seeds and coconut flakes but feel free to use any nut or seed variety you enjoy!

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Chewy Sesame Peanut Candy (Keo Me Dau Phong) and Candied Orange Peels (Mut Vo Cam).

Ingredients

1 cup sugar
1 Tbsp water
1 Tbsp lemon juice
1 1/3 cup roasted peanuts (salted if you prefer)
1/3 cup toasted sesame seeds
1/3 cup coconut flakes
1/2 tsp vegetable oil

Directions

Line an 8 X 8 inch baking dish with parchment paper.

Sprinkle 1 tsp of sesame seeds into the dish.  Set aside 1 tsp of sesame seeds in a separate bowl to use later.

Oil a large spoon with some of the vegetable oil and set aside.

Add peanuts, sesame seeds and coconut flakes into a bowl or measuring cup and mix together.

In microwavable bowl or measuring cup add the sugar, water and lemon juice.  Microwave on High for 2 minutes.  Swirl sugar around in bowl for 10 seconds.  Return to microwave and cook on High for another 2 minutes or until the sugar is a light honey color.

Add the nut mixture and quickly stir together coating everything evenly with the caramel.  Pour into baking dish and quickly press into the dish using the oiled spoon.  Sprinkle remaining sesame seeds on the top.  Work quickly as the candy hardens very fast.

Allow the candy to cool for 10 minutes.  While candy is cooling, coat a large knife with the remaining vegetable oil.  Remove candy from dish and cut into thin strips, approximately 3/4 to 1-inch thick.  Then cut into bit-sized pieces.  Allow to cool completely before eating.

Store any uneaten portions in an air-tight container.

Yields:  40–50 pieces

Peanut Candy (Keo Dau Phong)

Peanut Candy (Keo Dau Phong)

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