Candied Orange Peel Dipped In Chocolate

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These delicious slices of heaven make a great Holiday gift – they fulfill my two criteria of 1. looking good and 2. tasting good. Plan at least 2 days for making those, there is soaking and sitting and drying, which will take some time!

I put them in clear cellophane bags with a cute bow and lable…I didn’t remember to take a picutre probably because I had the song from Chicago stuck in my head:

Mister Cellophane
‘Cause you can look right through me
Walk right by me
And never know I’m there…
Anyways, on we go. Now, you only need 4 ingredients:
  • 5-6 organic navel oranges
  • 200 to 300g good chocolate (Lindt, Milka, Ghiradelli…)
  • 4 and 1/2 cups of sugar and some more for rolling
  • 1 and 1/2 cups of water

but, whatever you do, make sure you get organic, unwaxed, unsprayed, unpoisoned oranges. They will usually say on the label something like “peel can be eaten”.

1. Peel your oranges, by piercing the skins form top to bottom with a sharp knife so you make 5 or so segments. Cut the top of the orange off and use your fingers to peel the skin off the fruit, white stuff and all :) Then cut the peel into thin wedges about a half an inch thick. Keep the oranges for another use (I made juice).

2. Add the peel to a large pot, cover it with cold water and bring to a boil. Once it has boiled drain the water and repeat this at least 2 times depending on how zesty tart you want them.

3. Bring the sugar to a boil with about 1 and half cups of water.

4. When the sugar is fully dissolved and has turned into clear syrup add the orange peel, let them simmer along for 40 minutes and then turn the heat off. Let this sit over night.

5. Strain the peel the next day and let them drip for about 15 minutes. Keep the syrup for cocktails or tea.

6. Get your rolling sugar ready and  a plate for the sugared peel. Then start rolling the slices in the sugar to coat.

7. Let the sugared peel sit for several hours.

8. Melt your chocolate in 20 second increments in the microwave until melted. Prepare a baking sheet with wax paper. Then start dipping and place the slices on the wax paper to dry.

9. Let the chocolate dry for at least an hour before you store them away in an air tight container or place in cellophane bags as gifts.

Use within 3 weeks!



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