Email to mhudgins@q.com      

05/04/2011 National Candied Orange Peel Day Chocolate dipped candied orange peel

Source of Recipe

Unknown


Recipe Introduction

Now, just what the heck is a candied orange peel? And, is it edible? Yes, it's edible. If you are a chef or a baker, then you know just what it is, and how to use it. For the rest of us, we likely have enjoyed it in seasonal baked goods all of our lives, without even knowing we have eaten it. Candied orange peels are a boiled, sliced, sugar added treat. You can eat them by themselves. But most often, they are used in holiday cookies, snacks, and fruitcake. On this day, bake some cookies or other recipes that use candied orange peels. Then, eat and enjoy!

List of Ingredients

HOME COOKIN’ 05/04/2011 National Candied Orange Peel Day Chocolate dipped candied orange peel



Chocolate dipped candied orange peel


5 medium oranges
1 1/2 cups sugar
1 1/2 cups water


Recipe



For the chocolate dipped candied citrus peel
8 ounces bittersweet or white chocolate, chopped
1 cup candied citrus peel

Wash the fruit thoroughly. To remove the peels without tearing, slice off the stem end of the fruit, then make vertical cuts about 1 inch apart through the peel. Carefully peel off the scored sections of rind. With a sharp paring knife, trim away as much of the white pith from the peels as you can. Cut the peels lengthwise into 1/4-inch-wide strips.

2. In a small pan, cover the peels with water. Bring to a simmer and cook for 20 minutes. Drain.

3. In the same pan, stir together 1 1/2 cups of the sugar and the water over medium-low heat until the sugar is dissolved. Add the peels and simmer gently, stirring occasionally, until soft and translucent, about 40 minutes.

4. Place a cooling rack over a baking sheet and use a slotted spoon or tongs to transfer the peels to the rack. Let them stand until almost dry, about 1 hour.

Dip the peel
1. Line a baking sheet with waxed paper. Melt the chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from heat.

2. Dip the peels about halfway into the chocolate, shaking any excess chocolate back into the bowl. Place the peels on the waxed paper.

3. Refrigerate until firm, about 1 hour. Store in an airtight container in the refrigerator for up to 1 week.