Ingredients for Chocolate Covered Candied Orange Peel
- Navel Oranges
- Granulated sugar (optional, for coating)
- 1/2 cup water (for the syrup), plus additional water for boiling the peels
- 1/4 cup light corn syrup
- Pinch of salt
- Semi Sweet Chocolate Baking Squares
- 1 tablespoon shortening
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How to Make Chocolate Covered Candied Orange Peel
- Using a sharp knife, carefully score the orange peel into four wedge-shaped sections.
- Loosen the peel from the fruit using a spoon and remove, reserving the fruit for another use.
- Place the orange peels in a heavy saucepan and cover completely with cold water.
- Bring the water to a boil over high heat.
- Reduce heat to medium-low, cover, and simmer for 20 minutes.
- Drain the peels thoroughly. Repeat steps 3-5 two more times, ensuring the peels are well-drained after each simmering.
- Allow the peels to cool for 5 minutes.
- Carefully scrape off any remaining white pulp from the inside of the orange peels.
- Cut the peels into 1/4-inch strips.
- In a separate saucepan, combine 1 cup sugar, 1/2 cup water, 1/4 cup light corn syrup, and a pinch of salt.
- Cook over medium heat, stirring occasionally, until the sugar dissolves completely and the mixture becomes clear.
- Add the orange peel strips to the syrup.
- Gently boil the mixture until all the syrup is absorbed and the peels are translucent, about 30-35 minutes, stirring occasionally to prevent sticking.
- Using a slotted spoon, transfer the candied orange peels to wire racks lined with parchment paper. Allow them to dry completely for at least 3 hours, or preferably overnight.
- Melt 8 ounces of semi-sweet chocolate chips with 1 tablespoon of shortening in a double boiler or microwave-safe bowl in 30 second intervals, stirring until smooth and melted.
- Dip each candied orange peel strip halfway into the melted chocolate.
- Dip the other half in granulated sugar, if desired.
- Place the chocolate-covered peels on wire racks coated with nonstick cooking spray to cool completely.
- Once the chocolate has set, store the candied orange peels in an airtight container in the refrigerator.
- Yield: approximately 3 cups
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
432g
Fat
39g
Carbs
42g
