chocolate-dipped-orange-peel

Chocolate Dipped, Candied Orange Peel

These are super easy but look very gourmet and make great gifts or after dinner treats.

  • Orange peel from 3 -4 organic oranges
  • 1 cup sugar. divided
  • ½ cup semi-sweet chocolate melting chips or shaved baking bar

Cut the oranges into quarters. Separate the peel from the pulp. Use the pulp for juice or eating. With a spoon scrape off most of the bitter inner white pith, being careful not to tear the peel. Cut into strips.

Put the strips in a pan and cover with water. Bring to a boil, turn down the heat and simmer for 5 minutes. Drain off the water and reserve peels. Add 2/3 cup of sugar to 2/3 cup of water in the same saucepan and bring to a boil which should dissolve the sugar, reduce heat and add the peels. Simmer for about ½ hour until peels are tender. Strain off the syrup and use for sweetening drinks and cocktails.Place the peels on a wire rack to cool. Take the remaining 1/3 cup sugar and blend in a mixer or food processor until it is super fine, if you go too long you will get powdered sugar. Roll the peels in superfine sugar and return to the wire rack to dry. These are quite tasty as is.

Melt the chocolate in a double boiler or heat proof bowl and set over a pan of simmering water. The water should not be boiling or touch the bottom of the bowl. Dip the bottom half of each orange peel in the chocolate and place on a baking tray lined with clean parchment paper. Let dry and enjoy!

Chocolate Dipped, Candied Orange Peel

– great for gifts These are super easy but look very gourmet and make great gifts or after dinner treats.
Author Susan Evans, Certified Clinical Herbalist

Ingredients

  • Orange peel from 3-4 organic oranges
  • 1 cup sugar. divided
  • ½ cup semi-sweet chocolate melting chips or shaved baking bar

Instructions

  1. Cut the oranges into quarters. Separate the peel from the pulp. Use the pulp for juice or eating. With a spoon scrape off most of the bitter inner white pith, being careful not to tear the peel. Cut into strips.
  2. Put the strips in a pan and cover with water. Bring to a boil, turn down the heat and simmer for 5 minutes. Drain off the water and reserve peels. Add 2/3 cup of sugar to 2/3 cup of water in the same saucepan and bring to a boil which should dissolve the sugar, reduce heat and add the peels. Simmer for about ½ hour until peels are tender. Strain off the syrup and use for sweetening drinks and cocktails. Place the peels on a wire rack to cool. Take the remaining 1/3 cup sugar and blend in a mixer or food processor until it is super fine, if you go too long you will get powdered sugar. Roll the peels in superfine sugar and return to the wire rack to dry. These are quite tasty as is.
  3. Melt the chocolate in a double boiler or heat proof bowl and set over a pan of simmering water. The water should not be boiling or touch the bottom of the bowl. Dip the bottom half of each orange peel in the chocolate and place on a baking tray lined with clean parchment paper. Let dry and enjoy!
Posted in Dessert, Recipes and tagged , , , .

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