Candied Orange Peel

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Yes, I'm still playing catch up. I think I have a backlog of about five recipes waiting to be written up and posted. Since the pace of life recently has returned somewhat to normal, I have high hopes. But please, don't hold your breath. 

As a gift, Katie received Good Housekeepking's A Very Merry Christmas Cookbook. So far, we've tried several of the recipes and have been very impressed. And, there is still a lot more recipes we want to give a try. 

While thumbing through the cookbook I was immediately drawn to a photo of candied orange peel. The beautiful orange color was bright and cheerful. However, I had no intention of making the recipe because I didn't think I liked candied fruit. My only experience with candied fruit has been in fruitcake, and I'm NOT a fan. In fact, I rarely like any kind of little fruit pieces baked in something, especially raisins.*

A Threadless T-shirt—might have to go on next year's Christmas wish list.

Well somehow just before the holidays, we had amassed a huge pile of oranges, and no one was eating them. I stared at them on the counter wondering what to do with all of them. It was then I remembered the recipe for the candied orange peel. Along with the oranges, we had all the ingredients in the house (sugar and water). It was Saturday afternoon, and I had a few free hours, so I thought I'd give it a try. I was mainly making it for Katie because I figured neither I nor the kids would like it.

Just as I was finishing up, Katie and the kids came home. I got some pretty strange looks, especially from Katie who was wondering what I was up to. Although you're supposed to let the peel sit for 12 hours before eating, I gave everyone a taste. We were all amazed at how incredibly good the candied orange peel was. In fact, it wasn't long before that batch was gone, and I was making another. They can be addictive.

I decided to make candied orange peel as part of the Christmas culinary gifts I hand out to coworkers, and it was a hit.

This recipe is extremely easy and is one I'm sure our family will continue to make. However, I still doubt if I'll be chopping it up to bake in anything. That's still gross. But alone? Fantastic!

 *I did use the word "rarely" because dried cranberries in scones is one exception.

Six Month Fudge?

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What treat should we leave for Santa? Sure, he's kind of overweight and should probably share a carrot with Rudolph. But, it's Christmas, right? We also want Santa to forget all about those times we made the naughty list and leave us a nice stash of presents under the tree, so we've got to leave out a plate of the good stuff.


How about fudge?  Mmmm. I think so!


This recipe is called Six Month Fudge?. Notice the period after the question mark. The question mark is part of the name. Why? Well, this recipe comes from my grandmother who called it six month fudge because it can last up to that long. However, growing up this fudge was always gobbled up so quickly, it never even  made it to six days. Sometimes it even vanished in under six hours. Therefore, I had to add the question mark.


Tonight, I'm passing on the recipe to the fourth generation. Liam, my little sous chef, is helping me make the fudge. My mother told me that the amounts of the various ingredients are according to the package sizes during my grandmother's day, and the recipe is very forgiving. So, if your package size is a couple ounces off from what the recipe calls for, don't stress.


I'm sure Santa will love this. Tonight, he can eat all the treats he wants; he'll be working hard for it. Then, his New Year's resolution can be to give up sweets and hit the treadmill.

Fourth generation, Liam, stirring the fudge.

Liam and Tomas with Santa's bribe. 

Hey, Santa! Doesn't this look good?