Recipe courtesy of Debi Mazar and Gabriele Corcos
Save Recipe Print
Total:
3 hr 40 min
Prep:
30 min
Inactive:
3 hr
Cook:
10 min
Yield:
about 3 dozen orange peels
Level:
Intermediate

Ingredients

Directions

Boil the peels in water for three times, discarding the water every time.

After the third time drain the peels and weigh them, then combine the same weight each of sugar and water in a medium pot. Bring to a boil, stirring, until the sugar is dissolved and add the orange peels. Cook until the syrup has reduced and thickened and coats the orange peels but has not completely evaporated. Stop the cooking process before it caramelizes, otherwise the sugar will get dark and it will harden, making it impossible to retrieve the single peels. Transfer the peels to a rack to cool and dry. 

If you would like to simply use granulated sugar you have to roll them in it before they are completely dry, otherwise the sugar won't stick to them. 

If you would like to cover them in dark chocolate you have to wait for the peels to be completely dry, then melt the chocolate in a bain marie or in the microwave and dip the peels in it one at the time using a toothpick or drizzle with chocolate. 

Place the peels covered in chocolate on a platter lined with parchment paper and refrigerate for at least 3 hours. 

These can be stored at room temperature in a plastic container up to two weeks.

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

Spezzatino di Manzo al Cioccolato: Beef Stew with Chocolate

Recipe courtesy of David Rocco

Penne al Cioccolato con Anchovies: Penne with Chocolate and Anchovies

Recipe courtesy of David Rocco

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories