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
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 CANDIED ORANGE SLICES
Steps:
- In a medium saucepan, combine sugar and water.
- Heat mixture until sugar dissolves completely and mixture starts to boil.
- Remove from heat, pour into wide, shallow Tupperware, and cool completely.
- When syrup has cooled completely layer your sliced oranges in the syrup, pushing them down until all are mostly covered.
- Cover container to seal and place in refrigerator overnight (I've left them for as long as two days before candying.)
- Preheat oven to 170 degrees F. (You can have some variation here - please see notes.)
- Line a baking sheet with parchment paper. Nest a wire cooling rack on top of the parchment.
- Place your oranges on the wire rack. (The wire rack allows the drying to come from top and bottom so that they oranges can dry evenly).
- Place oranges in oven. If you have a convection feature on your oven, turn it on. Leave the oven cracked open about 2 inches.
- Dry oranges for 2 to 2 and 1/2 hours, rotating pan every 30 minutes, and flipping oranges every hour to maintain uniform drying.
- You will know that the oranges are done when they are pliable and dry to the touch.
- Let oranges cool completely.
- Temper your chocolate over a double boiler (here are some handy tempering instructions) or heat chocolate morsels in microwave in 15-30 second increments at 50% power until melted.
- Dip 1/2 of orange into chocolate and place on waxed paper.
- If desired, sprinkle fleur de sel (or other coarse salt) over top of chocolate.
- Let cool until set.
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.
CHOCOLATE COVERED CANDIED ORANGE PEEL
Categories Citrus
Number Of Ingredients 7
Steps:
- 1. With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use. 2. 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. 3. Carefully scrape off excess pulp from peel. Cut the peel into 1/4 inch strips. 4. 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. 5. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry. 6. Melt the chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Dip the other half in sugar if desired. 7. Cool on racks that have been coated with nonstick cooking spray. 8. Store in a covered container in the refrigerator. Yield: about 3 cups.
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.
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 Festive 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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- Cut the top and bottom off. Make 4 or 5 vertical incisions running all the way from top to bottom of the peel and into the flesh.
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- Using a sharp paring knife, remove peel from oranges in ½-inch-wide strips, cutting from top to bottom following the curvature of the fruit. Scrape away any remaining bitter white pith from the inside of each piece of peel. (Reserve orange segments for another use). Place peels in a medium saucepan and cover with cold water. Bring to a boil then remove from heat. Drain peels and repeat process with fresh cold water 3 more times. Drain and set aside.
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