Saturday, February 12, 2011

Candied Orange Peel

I've been putting off posting these for a while but I think it's finally time for me to reveal my secrets. They were such a huge hit and I kind of fell in love them as well. They seem really special and I will admit that they are but they are surprisingly easy. Easy to me means full of very simple tasks like boiling in water and slicing and dipping in chocolate but it in no way means quick. These took a very long time to make but it was not labor intensive, just a lot of waiting around. Attention is really only needed for about an hour of the total preparation time and I say that isn't bad. Not bad at all.


 This is an orange wearing its peel jacket. It was pretty easy to get the peel off and if it gets torn a bit it isn't a huge deal because the peel is cut so thin later.
 This is where it gets tedious. All of the little slices of orange peel need to be boiled and boiled and boiled again. It's not exactly difficult but it does take a while to do.
After being boiled in water to get rid of the bitter taste, the peels are boiled in sugar water to give them a new awesome taste. The taste of candy.
 Cover them in delicious chocolate and the process is finally complete. I make dipping them in chocolate sound easy but it is really like 80 orange peels or something to individually coat in chocolate.

not to turn anyone off of the idea of making these. It's worth it.
I got the recipe here but decided against rolling them in cocoa powder as that would be yet another step. Everything else is the same though. 

4 large oranges
1 cup water
1 cup sugar
copious amounts (about 2 cups) of chocolate for dipping

1. Slice the ends off of the oranges and then run a knife down the side of each to create an opening. Carefully remove the peel and then slice into thin strips.

2. Bring a medium pot of water to a boil then blanch the orange peels for about three minutes. Rinse the peels with cold water, dump the old water used to blanch them and then repeat once more.

3. Combine the water and sugar in a medium saucepan and bring to a gentle simmer. Add the peels and simmer for an hour, stirring frequently. Allow the peels to cool for a few minutes, then arrange on a cooling rack and allow them to dry out.

4. Melt the chocolate over a double boiler and commence dipping the orange peels in chocolate. Allow these to cool and store in an airtight container in the fridge.

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