Dark Chocolate Covered Candied Orange Peels

Name: Dark Chocolate Covered Candied Orange Peels
Prep time: 6 h
Cook time: 24 h
Total time: 30 h
Yield: 72 pieces
Ingredients: 3 sunkist oranges; 1/2 cup water; 1 cup sugar; water, for blanching

Submitted by Lottidawe

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

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Ready In:: 30hrs
Ingredients:: 4
Yields:: 72 pieces

ingredients

3 sunkist oranges
¹⁄₂ cup water
1 cup sugar
water, for blanching

directions

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