Dark Chocolate Dipped Orange Peel
Make these delicious treats for Mother’s Day or any day! Although time consuming, this recipe isn’t hard to make and is well worth the effort.
6 Large Oranges
2 Cups Sugar
1 1/2 Cups Melted Dark Chocolate
Wash oranges. Using an orange peeler or knife, score orange into quarters. Remove orange peel, keeping peel intact. Save oranges for another use. Slice peel diagonally into thin strips. Place sliced peels in large-size saucepan or Dutch oven. Fill pan 3/4 full with cold water. Bring to a boil, and boil for 1 minute. Drain orange peels. Return to pan, and repeat procedure 4 more times. Doing this removes the bitterness from the peel. Have baking sheets lined with paper towels.
Bring 2 cups sugar and 1 cup water to a boil. Stir until sugar dissolves. Add drained orange peel to syrup. Cook orange peel in syrup for 10 minutes. Stir constantly. The peel will absorb most of the syrup. Drain off any remaining syrup. Using tongs, transfer candied orange peel to prepared baking sheets. Arrange in single layers. Allow a bit of space between each piece. Dry at room temperature for 5 hours.
In small-size saucepan or in microwave melt dark chocolate. Dip each pieces in melted chocolate. Place on parchment paper lined baking sheet to fully harden. Store in an airtight container at room temperature for up to 1 month.
Makes about 6 cups.
© Victoria Hart Glavin