Chocolate Covered Candied Orange Peel

wtorek, 28 stycznia 2014

Chocolate Covered Candied Orange Peel

Time: 1 hrs 40 mins


  • 4 large navel oranges
  • 1 cup sugar
  • 1 1/2 cups water
  • 3 tablespoons corn syrup
  • 1/4 teaspoon salt
  • 4 ounces semi-sweet chocolate baking squares
  • 1 tablespoon shortening


  • 1 With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use.
  • 2 Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain, then repeat process twice, draining well each time. Cool for 5 minutes.
  • 3 Carefully scrape off excess pulp from peel. Cut the peel into 1/4 inch strips.
  • 4 In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until all syrup is absorbed and peel is transparent, about 30-35 minutes.
  • 5 Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry.
  • 6 Melt the chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Dip the other half in sugar if desired.
  • 7 Cool on racks that have been coated with nonstick cooking spray.
  • 8 Store in a covered container in the refrigerator. Yield: about 3 cups.

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