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- In today's video, y'all,
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I got a hankering for an orange cake.
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And I like to do candied oranges when I'm making that cake,
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because it just adds a great sweetness.
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I mean, it takes an orange cake over the top.
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So I have peeled four oranges.
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I've got a special peeler right here
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that Kari's mother gave me,
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and it is the best peeler,
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it's for peeling things where you want a real thin skin.
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And look, it hardly left any pith on it.
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And I started getting a little deep there.
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But depending on what size you want 'em.
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But, I say I peel these, I really didn't, Theresa did.
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- [Theresa] I was about to say.
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- And she did it with a knife.
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But if you have one of these peelers
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that are made for thin skin things, look at that,
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not one speck of pith on that.
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I'm bragging on Jill giving me a great peeler.
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So let's see if I can get one more little strip out of this
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it's all the pith it left.
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Love it, this is gonna be so good on that cake.
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I don't like where it left so much pith.
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But anyway, you can store these up in your refrigerator
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in a airtight container for a couple of weeks
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You know, this would be good to me in a cup of hot tea.
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- With chocolate. - Hot iced tea
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- [Theresa] Orange and chocolate go good together.
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All right, so, I'm gonna get my sauce pan,
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and let's see what I want to cook those in.
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I think maybe it'll fit in this.
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And we really don't want this to come to a boil.
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I'm gonna put my water in,
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and then now, it calls for a cup and a half of sugar, but-
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'cause half of it's for, the other half-
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- Yes, the sprinkle after we-
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So, you say that's a cup, Theresa?
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- [Theresa] Yes ma'am.
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One cup, and then a half a cup.
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And then I've got a half a teaspoon of salt.
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So we're gonna to bring this over the heat
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and stir that until, you know, the sugar dissolves,
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and then we're gonna add the orange peelings.
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Okay, y'all, I can see that my sugar
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and my salt is now dissolved,
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so I'm gonna put my orange peels in there.
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And you don't want this to boil,
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it could get your oranges to turn little brown,
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and you don't want 'em brown.
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So we're just gonna simmer this.
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- [Theresa] I forgot to give you the vanilla.
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- [Theresa] Not sure when that goes in, but-
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- I can't remember either.
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But anyway, I'm gonna watch this
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and make sure that it does not boil,
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that it just simmers, 20 minutes.
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And I got out my rack to drain 'em on.
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So, we're getting closer and closer to that orange cake.
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Okay, so our orange peels have been simmering
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for about 20 minutes, and I never let them come to a boil.
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Now I'm adding a teaspoon of vanilla,
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and we're gonna let that sit for 10 more minutes,
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and then we're gonna put 'em on our rack.
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There we go. 10 more minutes.
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Okay, I added my vanilla,
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and this has been sitting 10 more minutes,
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so we're gonna come down here.
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I put it over the sink so the syrup won't go everywhere.
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I'm gonna try to put 'em in a single layer,
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but I'll probably run outta patience. (chuckles)
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So we're gonna let this cool,
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and then we're gonna sprinkle them
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with the rest of our sugar, and then let them dry,
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and they'll be ready.
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It tells you just to let those cool enough
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to start getting tacky.
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I don't think we want them to dry all the way,
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because the sugar might not stick to 'em as well,
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and we definitely want that sugar on them.
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The last time I made these,
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I think I let 'em cook a little bit longer
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because these still have a lot of body to 'em.
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So you can play around with it and see,
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do it the way you like it.
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We'll get 'em good and dry.
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Okay y'all, so that's it.
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We're gonna let these dry.
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And Theresa reminded me the last time that I made these,
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it took forever for them to dry.
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So, put your patience belt on (chuckles)
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and let them get totally dry,
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And use them in your favorite cake recipe,
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or your cookies, or in your hot tea,
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however you wanna orange rind. (chuckles)
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Love and best dishes, y'all.
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That's gonna sweeten up your dish.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
