DARK CHOCOLATE COVERED CANDIED ORANGE PEELS
You know how the "home made" version of something is always better? Imagine a home made "Terry's Chocolate Orange"!
Provided by Lottidawe
Categories Candy
Time P1DT6h
Yield 72 pieces
Number Of Ingredients 4
Steps:
- Cut oranges in half. Juice the halves.
- "Gut" the orange halves of all pulp & pith.
- Slice the halves into strips or triangles (I do triangles).
- Blanch orange peels so they will retain their colour.
- Candie the orange peels: aproximately 1/2 cup water & 1 cup sugar per 3 oranges; bring all 3 to a boil then immediately reduce heat to a simmer; simmer until all liquid has been absorbed by the oranges; STIR FREQUENTLY!
- Toss the candied orange peels in sugar to lightly coat, then spread in one layer on a baking sheet.
- Bake in a low temperature oven (200 to 250F) until orange peels are sticky but not wet.
- COOL.
- Melt dark chocolate in a double-boiler and proceed to dip the candied orange peels in the chocolate and lay on waxed paper in a cool, dry place to set. A cold cellar is ideal. If you have a garage, there is good in colder climates.
- ***One of the best things about these candies is that you can spread out making them over a week or two! Refrigerate orange peels after each step in an airtight container.
- ***Use oranges with very thick peels. I find sunkist oranges are very good to use for that reason.
CHOCOLATE COVERED CANDIED ORANGE PEEL
Make and share this Chocolate Covered Candied Orange Peel recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h40m
Yield 3 cups, about
Number Of Ingredients 7
Steps:
- With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use.
- Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain, then repeat process twice, draining well each time. Cool for 5 minutes.
- Carefully scrape off excess pulp from peel. Cut the peel into 1/4 inch strips.
- In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until all syrup is absorbed and peel is transparent, about 30-35 minutes.
- Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry.
- Melt the chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Dip the other half in sugar if desired.
- Cool on racks that have been coated with nonstick cooking spray.
- Store in a covered container in the refrigerator. Yield: about 3 cups.
CANDIED ORANGE PEEL
Provided by Giada De Laurentiis
Categories dessert
Time 2h10m
Yield about 12 candied peels
Number Of Ingredients 4
Steps:
- Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
- Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
- Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.
CHOCOLATE-DIPPED CANDIED ORANGE PEEL
This is such an elegant confection! The contrast between the zippy orange peel and rich chocolate is so delicious. I tuck them into my gift baskets I put together during the holiday season.-Edna F. Lee, Greeley, Colorado
Provided by Taste of Home
Time 2h35m
Yield about 3 cups.
Number Of Ingredients 7
Steps:
- With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use. , Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain. Repeat process twice, draining well each time. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips. , In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until until all syrup is absorbed and peel is transparent, about 30-35 minutes. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry. , Melt chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Cool on wire racks coated with cooking spray.
Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.
CHOCOLATE-DIPPED ORANGE PEEL
Provided by Julien Merceron
Categories Candy Chocolate Dessert Orange Edible Gift
Number Of Ingredients 7
Steps:
- Making the Candied Orange Peel
- Wash the oranges and remove the peel with a sharp vegetable peeler, avoiding any white pith. Put the orange peel in a saucepan with 4 cups water and a pinch of salt. Bring to a boil over high heat and boil for 5 Minutes. Drain. Repeat this process one more time.
- Put 1 cup of the sugar and 1 2/3 cups water in a clean saucepan and bring to a boil, stirring until the sugar dissolves. Add the blanched orange peel to the boiling syrup, immediately remove from the heat, cover the pan, and set aside overnight at room temperature.
- The next day, drain the peel, reserving the syrup. Add 1/3 cup of the remaining sugar to the reserved syrup, bring to a boil, and return the peel to the syrup. Remove from the heat, cover, and set aside overnight at room temperature. Repeat this process three more times, over three nights, adding 1/3 cup sugar each time. Once the peel is candied, let drain at room temperature for 1 day, then cut into thin slivers. (The peel can be stored in an airtight container for up to 1 month.)
- Dipping
- Temper the dark chocolate . Using a fork, dip each strip of candied orange peel in the chocolate, then lay it on an acetate sheet. Refrigerate the chocolate-dipped strips for 10 Minutes before detaching from the sheet. (Store in a cool place away from moisture for up to 1 month.)
CANDIED ORANGE PEEL
Delish and very pretty plain or dipped half-way in tempered chocolate, also to use in a lot of different confections. I think the addition of orange liqueur to the process makes this recipe the best I've ever tasted. My daughter helps sugar them...with an eagle eye out for any broken ones that aren't fit for the gift tins! This is adapted from a recipe in one of my cookbooks entitled 'Truffles, Candies, and Confections' by Carole Bloom. It's rather time consuming, but makes enough for several gift baskets. Remember, you can use lemon peels with a lemon liqueur, which is fabulous! And grapefruit works also!
Provided by Chef PotPie
Categories Candy
Time 2h
Yield 6 cups candies
Number Of Ingredients 3
Steps:
- Slice the ends off the oranges and discard. Cut the oranges into quarters, then cut off all but 1/2 inch of the pulp, which keeps the peel from becoming bitter as it cooks. Cut the quarters into thin slices.
- Place the orange slices in a 6-quart saucepan and cover with cold water. Over medium-high heat, bring the water to a boil and boil for 5 minutes. Drain off the water and repeat this process with fresh cold water two more times.
- After the third boil, drain the orange slices, rinse them in cold water, and remove any pulp that is still attached, making sure there are no pieces of pulp stuck to them, (for looks only). In the saucepan, combine the orange slices, 3 cups of the sugar, and the orange liqueur, and cook over low heat until the sugar is dissolved (about 5-10 minutes), stirring constantly.
- Cover pot and cook 10 minutes to steam down the sugar granules on the side of the pot, stirring every few minutes. Continue to simmer over low heat for 1 1/2 hours, stirring frequently. Most of the sugar will be absorbed by the peel as it cooks. Remove the saucepan from the heat and immediately begin the next step.
- Place the remaining 3 cups sugar on a sheet of waxed paper, I use a cookie sheet with a rim). Roll spoonfuls of the orange slices in the sugar, separating the slices to coat them completely.
- Transfer the slices onto racks and let them air-dry (20 to 30 minutes).
- In a tightly covered container, the peel will keep for 2 to 3 months in the refrigerator.
Nutrition Facts : Calories 860.5, Fat 0.2, Carbohydrate 221.6, Fiber 4.4, Sugar 217, Protein 1.7
CANDIED ORANGE SLICES DIPPED IN CHOCOLATE
Someone gave us a gift of these delicious orange slices. These tangy oranges and creamy chocolate are an unbeatable combination. They look fancy and colorful, and are easy to make. A Christmas favorite. These do take a while to make but are well worth it. The orange slices are delicious even without the chocolate. Drying time not included in time. NOTE: When cooking the orange slices DO-NOT STIR. If someone is helping you make sure they do not stir just them push down on the orange slices as recipe says. :) I cut the slices in half again after cooking.
Provided by Barb G.
Categories Candy
Time 2h30m
Yield 50 slices
Number Of Ingredients 5
Steps:
- Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends.
- In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat.
- Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices.
- Remove from heat and cool to room temperature.
- Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.
- After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
- While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave.
- When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler.
- Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate.
- Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
- Place the orange slices on a sheet of wax paper to set.
- Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.
Nutrition Facts : Calories 196.3, Fat 9.5, SaturatedFat 5.9, Sodium 4.5, Carbohydrate 32.6, Fiber 3.2, Sugar 26.1, Protein 2.4
CANDIED ORANGE PEEL DIPPED IN CHOCOLATE
Try something new with this Candied Orange Peel Dipped in Chocolate recipe. Fresh orange peels are candied with JELL-O, sugar and cinnamon, dried out and dipped in a bittersweet chocolate for a citrusy-sweet treat. Your family will love these candied orange peels dipped in chocolate.
Provided by My Food and Family
Categories Recipes
Time 3h
Yield 10 servings (about 8 strips each)
Number Of Ingredients 6
Steps:
- Cut peels off both oranges, leaving 1/8 inch of the white membrane under each orange peel piece. Cut each peel into 1/4-inch-wide strips. Refrigerate peeled fruit for snacking or another use.
- Bring 4 cups (1 qt.) water to boil in medium saucepan. Add orange peels; simmer over medium-low heat 15 min. Drain.
- Combine 1 pkg. dry gelatin mix with cinnamon and 2 Tbsp. sugar in medium bowl; reserve for later use.
- Return drained orange peels to saucepan. Add remaining water, dry gelatin mix and sugar. Bring to boil; simmer over medium-low heat 45 min, stirring occasionally. Drain.
- Add orange peels, in small batches, to reserved gelatin mixture; toss to evenly coat peels with gelatin mixture. Spread onto parchment-covered baking sheet. Let stand 1 hour.
- Melt chocolate as directed on package. Dip 1/2 of each orange peel strip into chocolate; return to baking sheet.
- Refrigerate 15 min. or until chocolate is firm.
Nutrition Facts : Calories 90, Fat 1 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 25 mg, Carbohydrate 0 g, Fiber 0.7306 g, Sugar 0 g, Protein 0 g
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