Dark Chocolate Covered Candied Orange Peels

• 3 sunkist oranges
• 1/2 cup water
• 1 cup sugar
• water, for blanching

1. Cut oranges in half. Juice the halves.
2. "Gut" the orange halves of all pulp & pith.
3. Slice the halves into strips or triangles (I do triangles).
4. Blanch orange peels so they will retain their colour.
5. 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!
6. Toss the candied orange peels in sugar to lightly coat, then spread in one layer on a baking sheet.
7. Bake in a low temperature oven (200 to 250F) until orange peels are sticky but not wet.
8. COOL.
9. 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.
10. ***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.
11. ***Use oranges with very thick peels. I find sunkist oranges are very good to use for that reason.

oranges, water, sugar, water

Taken from www.food.com/recipe/dark-chocolate-covered-candied-orange-peels-140697 (may not work)