You know how the "home made" version of something is always better? Imagine a home made "Terry's Chocolate Orange"!
My Private Note
Units: US | Metric
- 1Cut oranges in half. Juice the halves.
- 2"Gut" the orange halves of all pulp & pith.
- 3Slice the halves into strips or triangles (I do triangles).
- 4Blanch orange peels so they will retain their colour.
- 5Candie the orange peels: aproximately 1/2 cup water & 1 cup sugar per 3 oranges; bring all 3 to a boil then immediately reduce heat to a simmer; simmer until all liquid has been absorbed by the oranges; STIR FREQUENTLY!
- 6Toss the candied orange peels in sugar to lightly coat, then spread in one layer on a baking sheet.
- 7Bake in a low temperature oven (200 to 250F) until orange peels are sticky but not wet.
- 9Melt dark chocolate in a double-boiler and proceed to dip the candied orange peels in the chocolate and lay on waxed paper in a cool, dry place to set. A cold cellar is ideal. If you have a garage, there is good in colder climates.
- 10***One of the best things about these candies is that you can spread out making them over a week or two! Refrigerate orange peels after each step in an airtight container.
- 11***Use oranges with very thick peels. I find sunkist oranges are very good to use for that reason.
Browse Our Top Candy Recipes
Nutritional Facts for Dark Chocolate Covered Candied Orange Peels
Serving Size: 1 (711 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 13.3
- Calories from Fat 0
- Total Fat 0.0 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 0.0 mg
- Total Carbohydrate 3.4 g
- Dietary Fiber 0.1 g
- Sugars 3.2 g
- Protein 0.0 g