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Chocolate-Dipped Candied Orange Peel Recipe

This is such an elegant confection! The contrast between the zippy orange peel and rich chocolate is so delicious. I tuck them into my gift baskets I put together during the holiday season.—Edna F. Lee, Greeley, Colorado

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Chocolate-Dipped Candied Orange Peel Recipe

Prep: 35 min. Cook: 2 hours + standing

Yield: 24 Servings

35 120 155

Ingredients

4 large navel oranges
1-1/2 cups sugar
3/4 cup water
3 tablespoons corn syrup
1/4 teaspoon salt
4 ounces semisweet chocolate, chopped
1 tablespoon shortening

Directions

With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use.
Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain. Repeat process twice, draining well each time. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips.
In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until until all syrup is absorbed and peel is transparent, about 30-35 minutes. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry.
Melt chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Cool on wire racks coated with cooking spray. Yield: about 3 cups.

Nutritional Facts 1 serving (1 each) equals 81 calories, 1 g fat (trace saturated fat), 0 cholesterol, 28 mg sodium, 19 g carbohydrate, 1 g fiber, trace protein.

Originally published as Chocolate-Dipped Candied Orange Peel in Birds & Blooms December/January 1999, p55