Saturday, December 19, 2009

Candied Orange Peels

These candied orange peels make me smile because two years ago, at Christmas time, I went online searching for a recipe for them and landed on Use Real Butter. I had no idea at the time of the vast world of food blogs and URB quickly became my favorite. She really opened my eyes to the world of food blogging and was a big inspiration for me to start TWM.

It is important to blanch the peels at least three times (I usually do four) in order to take away the bitterness. Any small amount of leftover bitter flavor is zapped by the chocolate dip.

Dark Chocolate Dipped Candied Orange Peel

4 oranges
3 cups sugar
1 cup water

1 cup sugar for rolling
8 oz semi-sweet chocolate for dipping

The method I use to get the peel off the oranges is: Cut each orange in quarters and then cut each quarter into quarters. Using a sharp paring knife, cut the flesh out of each piece. Cut about half of the pith off of the peel and slice the piece of peel in half lengthwise. Repeat, repeat, repeat. This is messy work, be prepared.

Place the peels in a large saucepan and cover with cold water. Heat on high until the water comes to a boil. Pour off the water. Repeat two or three more times. Combine sugar and water in the saucepan and bring to a boil over high heat. Add the peel and reduce the heat to a simmer. Simmer until peels are translucent (at least 30 minutes, probably longer). Remove the peels from the syrup with tongs and roll in sugar. Shake off excess and set on wax paper to dry. Once the peels are dry dip half in melted chocolate.

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