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Chocolate-Dipped Candied Orange Peel

Chocolate-Dipped Candied Orange Peel

Idea gallery #534
Ingredients and Supplies
  • 4 oranges
  • water for boiling
  • 1 1/3 cups sugar
  • 1 1/4 cups water
  • dark chocolate candy coating
Quarter the oranges. Remove the peel from each quarter. Put peels in a saucepan; add water to cover, and bring to a boil. Drain and discard the water. Rinse out the saucepan and repeat the boiling process two more times. Drain and let orange peel cool slightly. Scrape off most of the white pith from the peels with a spoon. Cut each quarter in half, then in thin strips. In a medium saucepan, bring the sugar and the 1 1/4 cups water to a boil, stirring until sugar is dissolved. Add the peels and simmer, uncovered for about 20 minutes, or until liquid is absorbed. Stir occasionally and watch closely to avoid slices from burning. Transfer the candied orange peel to a rack and let stand until dry. Dip in melted dark chocolate candy coating. Store in an airtight container in the refrigerator for up to 3 weeks, or freeze in a heavy-duty plastic bag for up to 6 months.


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