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    You are in: Home / Recipes / Dark Chocolate Covered Candied Orange Peels Recipe
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    Dark Chocolate Covered Candied Orange Peels

    Total Time:

    Prep Time:

    Cook Time:

    30 hrs

    6 hrs

    24 hrs

    Lottidawe's Note:

    You know how the "home made" version of something is always better? Imagine a home made "Terry's Chocolate Orange"!

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    Units: US | Metric


    1. 1
      Cut oranges in half. Juice the halves.
    2. 2
      "Gut" the orange halves of all pulp & pith.
    3. 3
      Slice the halves into strips or triangles (I do triangles).
    4. 4
      Blanch orange peels so they will retain their colour.
    5. 5
      Candie 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!
    6. 6
      Toss the candied orange peels in sugar to lightly coat, then spread in one layer on a baking sheet.
    7. 7
      Bake in a low temperature oven (200 to 250F) until orange peels are sticky but not wet.
    8. 8
    9. 9
      Melt 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. 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. 11
      ***Use oranges with very thick peels. I find sunkist oranges are very good to use for that reason.

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    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

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