Chocolate Covered Orange Peels
- 2 to 3 Navel Orange approx yields 1/2 to 1 cup peel
- 1 cup water
- 3/4 cup Sugar
- 1/2 cup Powdered sugar or icing sugar for coating
- 1 cup Dark Chocolate chunks
- Peel 2-3 oranges, making an effort to get large sections of peel with straight edges (use knife or a citrus peeler). I find that navel oranges have the thickest most tender peel
- Slice peels into thin strips
- Remove the white part of the peel leaving only the zest. Blanch the peels in boiling water a couple of times and then drain.
- In a small saucepan, combine one cup of water, one cup of powdered sugar and peels. Bring to a boil and then reduce to a simmer. Simmer uncovered for about an hour until liquid is reduced by half and peel are tender.
- Drain peels, allow to cool and then coat the peels in icing sugar.
- Dip sugared peels into melted chocolate and place on wax paper to harden. I melted chocolate in a double boiler.
- Once they are hard , you can pack them in cellophane gift bags.
peel, water, sugar, powdered sugar, chocolate chunks
Taken from food52.com/recipes/16671-chocolate-covered-orange-peels (may not work)