Growing up, chocolate covered orange peel was my favorite confection. There was something about the pairing of chocolate with orange that tasted so special. With the abundance of oranges in December, this is a great time to make your own. Perfect for gift giving or holiday baking, fruitcake, panettone, cakes and muffins get their zing from candied orange peel.
5 navel oranges
3 cups sugar
1 cup light corn syrup
2 cups water
Cut the top and bottom off the orange. Score the peel in quarters and remove. Julienne into 1/4″ slices.
Put them in a 4 quart saucepan and cover with cold water. Bring to a boil, remove from heat and drain. Repeat two more times. This process helps to remove any bitterness in the skins.
In another saucepan, combine the sugar, corn syrup and water. Bring to a boil and allow the temperature to reach 230F on a candy thermometer. Add the blanched peels. Simmer gently, do not boil, in the syrup for about 30 minutes or until the skins become translucent.
Cool to room temperature in the syrup, drain, and toss with granulated sugar.
Dry on a rack for several hours.
For a truly delicious treat, dip the peels in tempered chocolate. Instructions for tempering are on my “Bark if you love Halloween” post.
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