chocolate-covered candied orange slices

In technique on January 31, 2012 at 11:54 pm

candying is a method of preserving, like canning or salting. since it’s winter and we’re all trying to stave off the scurvy, i thought i’d make some candied orange peel. you know, for medical purposes… chocolate-dipping optional (as if adding chocolate to anything ever is actually optional).

this is one of those kitchen things that sounds scary and hard to do, but is actually totally easy and not labor-intensive at all. you will totally impress your friends, and keep them from getting scurvy at the same time. #winning

start by buying two organic oranges and washing them very very well. this is important because you’re going to eat the rind, and you don’t want all those nasty pesticides undoing the healthful benefits of eating citrus.

cut each orange in half, and then into half-moons, like so:

meanwhile, bring one and a half cups of sugar to a boil in 3 cups of water.

when it’s boiling, turn it down to a simmer and add your oranges.

simmer for one hour and 45 minutes. or so. your house will smell amazing, assuming you like the smell of oranges…

(note: i realized about halfway in that i didn’t have enough liquid, so i adjusted the recipe. i have given you my adjusted amounts here.)

when the oranges look all glossy and sugary, they are ready to come out.

use a fork or a slotted spoon (be careful because depending on how thick you cut your half-moons, they may be a little fragile. oh, and they are wicked hot) and move them to pieces of waxed paper.

let cool/dry at least five hours. i left mine out overnight, then threw them in the fridge for two days until i was ready to chocolate-dip them. if you want to go head and eat them now, please feel free.

if you want to take them to the next level, go buy yourself some candy-making chocolate. i found this bag at a local party store, but a big grocery store probably has some, too.

this is not the highest quality chocolate, but it’s made for melting and rehardening and molding candy and such.

melt the chocolate in a double boiler, or in a make-shift double boiler if you don’t own one.

there’s about two inches of simmering water in the pan, which is heating the bowl and melting the chocolate.

make sure not to get even a single drop of water in your chocolate, or it will seize up. this is bad. if it happens, google “seized chocolate” and you will find tips for unseizing it.

anyway, using your fingers or a fork or whatever works for you, dip your slices in the melted chocolate and gently scrape off the excess, depending on how thick you want your chocolate layer.

put slices back on waxed paper and chill in the fridge for about 15 minutes.

battling scurvy never tasted so delicious…

  1. […] on the citrus theme, oranges, candied and dipped in chocolate – either just the peels or segments are also delicious and […]

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