Chocolate Covered Candied Orange Peel

READY IN: 1hr 40mins
Recipe by Sharon123

From Birds & Blooms magazine, this reminds me of my mom, who always loved these.

Top Review by Tricia Mendes

Great result! I followed the recipe to the letter, and the candied orange peel worked very well. I chocolate coated one end, and when that was cold, coated the other end with vanilla sugar. I used the peel to decorate a lovely chocolate mousse, which I made with Chilli Chocolate. I shall be making this again!!

Ingredients Nutrition

Directions

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

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