Chocolate Coated Orange Peels Recipe #13451
This makes a great gift, if you don't finish it all yourself first!
by Mirj
½ day | 4 hours prep
80 candies
- 3 oranges
- 2 cups sugar, plus extra for rolling
- 2 tablespoons fresh lemon juice
- 5 ounces semisweet chocolate, finely chopped
- 2 teaspoons vegetable oil
- Line a baking sheet with wax paper; set aside.
- Scrub oranges well, and cut in half.
- Scoop out the flesh and reserve for another use.
- Place the shells in a medium-sized bowl and cover with cold water, keeping them under water with a small plate or lid.
- Let soak for about 4 hours or overnight, replacing the water once.
- Cut each shell in half; place in a large heavy saucepan.
- Add water to cover and bring to a boil over medium high heat.
- Boil for 15 minutes.
- Drain and repeat the process.
- When oranges are cool enough to handle, cut into strips about 1/4 by 2 inches.
- Return the strips to the saucepan; add sugar and 1 cup water.
- Bring to a simmer over low heat.
- Cook gently, stirring occasionally, until liquid is almost gone, about 1 1/2-2 hours. (Watch closely toward the end of cooking).
- Add the lemon juice; stir to coat the strips.
- Drain the strips in a sieve.
- When they are cool enough to handle, spread on the prepared baking sheet.
- Put all but 1/4 cup of the chocolate and the oil in the top of a double boiler set over barely simmering water.
- Stir just until melted, remove double boiler from heat, and add the remaining chocolate, stirring until melted.
- Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet.
- Place in the freezer for a minute or two to let the chocolate set.
- Remove from the freezer and let them sit for several hours until they are firm.
- Store in an airtight container for up to 3 months.
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5 stars