4 large oranges
1 cup water
3 cups sugar + 1 cup sugar, divided
16 oz dark chocolate
1. Slice the ends off of the oranges, score the peel from one end to the other, and remove the peels off. Next, slice the peels into thin strips, trimming the edges.Take the 1 cup of sugar and pour it into a metal bowl and set it aside – you’ll need it later.
2. Place 2 medium sized pots on the stove and bring both to a boil. Place the peels in boiling water into the first pot, and blanch the peels for a few minutes. Rinse the peels, and repeat the blanching process a second time with pot number 2 (you can definitely stick with using just one pot, but the 2 pot method saves you time!). Also, blanching is very important – it is done to remove the bitterness of the peels, so do not skip these steps.
3. While you’re blanching the second time, prepare the simple syrup in the first pot that’s now empty. Combine the water and the 3 cups sugar the empty pot and bring the syrup to a simmer. Place the peels in the pot, and simmer for 1 hour, covered.
4. Once the peels have cooked, remove them from the pot, and place on a rack to cool and drain.
5. When the peels have cooled, drop a few at a time into a bowl with 1 cup of sugar in it and roll them in sugar until well-covered. Dry the peels in the open air for 1-2 days.
6. Melt the dark chocolate over a double boiler. Dip the candied orange peels halfway into the chocolate, remove them quickly. Place the chocolate covered peels on parchment lined cookie sheet to dry.
7. Serve the same day or place in cellophane baggies tied with a ribbon.
orangettes originally published on sassyradish.com
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