Chocolate-orange lovers can easily make chocolate covered orange peels which are a delicious classic!
I was planning to make these homemade candied orange peels for a long time for my niece as these are one of her favorites but I couldn’t find oranges with thick peels. When I saw the oranges in the market, I immediately grabbed them to make these candied orange peels.
The steps are easy,
First, I wash the orange. I cut off the bottom and top of the orange. Then I cut the peel and white skin vertically from one end to other, without taking the fruit part. Next, I cut the peels into 1/4 (6mm), 1/3 (8mm) strips.
I have so many pieces with 1 large orange.
Later, I blanch the peels to remove the bitter taste of the orange. I put the peels in a pan and cover with water and bring to a boil. Then I remove the peels from the pan and drain. I cover the pan with fresh water again and repeat this process 2 more times.
Next, I place the water and sugar in a medium pan over med-low heat, stir until the sugar dissolves and bring it to simmer. When it simmers, I remove the pan from the heat and add the orange peels and lemon juice to avoid crystallization. Then, I place the pan over low heat and let it simmer for 20-25 minutes without stirring until the orange peels are almost translucent.
Finally, I remove the pan from the heat and place the candied orange peels on a wire rack and let them cool at room temperature at least for 1 hour. When they are cool, I melt the chocolate over bain marie. Next, I dip half of the each peel into the chocolate and place them on the parchment paper.
Chocolate Dipped Orange Peel
It is so easy to make delicious and classic chocolate dipped orange peels.
- 1 large thick-peel orange
- 150 g (3/4 cup) granulated sugar
- 240 ml/g (1 cup) water
- 1 teaspoon lemon juice
- 90 g (3 oz) semi-sweet chocolate, roughly chopped
Wash the orange. Cut off the bottom and top of the orange. Cut the peel and white skin vertically from one end to other, without taking the fruit.
Cut the pieces into 1/4(6mm),1/3 (8mm) thick.
Blanching: Put the peels in pan and cover with enough water and bring to a boil. Remove the peels from the pan and drain. Cover the pan with fresh water and repeat this process 2 more times to remove the bitter taste of the skin.
Place the water and sugar in a medium pan over med-low heat and stir until the sugar dissolves. Let it simmer.
When the sugar simmers, add the orange peels and lemon juice to avoid crystallization. Let the mixture simmer without stirring for 15 to 20 minutes at low heat until the peels become almost translucent and syrup thickens.
Put the candied peels on a wire rack and let them cool at room temperature.
Melt the chocolate over bain-marie: Place the chopped chocolate into a heat proof bowl that sits over a pan of simmering water. Stir often.
When the chocolate melts, dip half of the peels into the melted chocolate and place them on the parchment paper.