Chocolate Dipped Candied Orange Peel

By RoketJSquerl

Ingredients

• 3 Navel oranges
• 4 cups sugar, plus 1/2 cup more for rolling
• 4 cups water
• 1 1/2 cups dark chocolate chips

Details

Adapted from insweettreatment.blogspot.com

Preparation

Step 1

Using a paring knife, make 6 slits along curve from top to bottom of each orange, cutting through peel but not into fruit.

Using your fingers, gently remove peel. Reserve fruit for another use. Using a paring knife, remove excess pith from each strip and discard. Slice each piece of peel lengthwise into 1/4-inch-wide strips.

Place strips in a large saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.

Bring sugar and water to a boil, stirring occasionally until sugar dissolves. Stop stirring. Wash sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add strips to boiling syrup, reduce heat to medium-low, and simmer gently until strips are translucent, about 1 hour. Remove from heat. Place colander/sieve over a bowl and drain, reserving the liquid for later use. (The syrup would be great in tea, lemonade or a fancy cocktail.)

Using a slotted spoon, transfer strips to a wire rack placed on a rimmed baking sheet. Wipe off excess syrup with paper towels, then roll strips in sugar. Arrange in a single layer on a wire rack, and let dry. No less than 30 minutes but feel free to go to 3 hours or so.

In a medium bowl, melt chocolate chips over a pan of simmering water or in the microwave.

Dip or roll orange peels into chocolate, shake off excess and place on rack to set.