Candied Orange Peel
- Level: Intermediate
- Yield: about 12 candied peels
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 90
- Total Fat
- 2
- Saturated Fat
- 1
- Carbohydrates
- 19
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 1
- Total: 2 hr 10 min
- Prep: 20 min
- Inactive: 1 hr 15 min
- Cook: 35 min
Ingredients
1 large navel orange
3/4 cup sugar
1/2 cup water
1/2 cup semisweet chocolate chips
Directions
- Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
- Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
- Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.