Candied orange peel
Our oldest daughter couldn’t get over the aroma these oranges gave off as they simmered with the sugar on the stove. Then she couldn’t stop nibbling on them after they were rolled in the sugar. When she gets home this afternoon and finds some of them dipped in chocolate there will be no stopping her.
- 4 navel oranges
- 4 1/2 cups sugar, plus extra for rolling
- 1 1/2 cups water
- Good quality dark chocolate (I used Lindt 70% cocoa)
Cut 1/4-inch off the top and bottom of each orange and score orange peel into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith off oranges in large pieces. (Use the oranges for another recipe.) Cut the peel into 1/4-inch strips. Put sliced orange peels in a large saucepan and cover with cold water. Bring to a boil and then drain. Repeat two more times. (This will remove bitterness.)
Bring the sugar with the 1 1/2 cups water to boil in medium saucepan and cook for 8 minutes. Add orange peels and bring back to a boil. Simmer for 45 minutes without stirring, or until peel is very soft and translucent. With slotted spoon or spider, remove peels, letting most sugar mixture drip off. Roll peels in sugar. Dry on a rack for 4 to 5 hours.
I dipped the ends of half of mine in dark chocolate. Melt chocolate in a metal or glass bowl over another bowl of simmering water. Dip orange peel half way in chocolate. Let candy set on waxed paper.