Best 2 Chocolate Covered Candied Orange Peel Recipes

CHOCOLATE COVERED CANDIED ORANGE PEEL

Steps:

• With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use.
• Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain, then repeat process twice, draining well each time. Cool for 5 minutes.
• Carefully scrape off excess pulp from peel. Cut the peel into 1/4 inch strips.
• In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until all syrup is absorbed and peel is transparent, about 30-35 minutes.
• Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry.
• Melt the chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Dip the other half in sugar if desired.
• Cool on racks that have been coated with nonstick cooking spray.
• Store in a covered container in the refrigerator. Yield: about 3 cups.

CHOCOLATE COVERED CANDIED ORANGE PEEL

Steps:

• 1. With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use. 2. Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain, then repeat process twice, draining well each time. Cool for 5 minutes. 3. Carefully scrape off excess pulp from peel. Cut the peel into 1/4 inch strips. 4. In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until all syrup is absorbed and peel is transparent, about 30-35 minutes. 5. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry. 6. Melt the chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Dip the other half in sugar if desired. 7. Cool on racks that have been coated with nonstick cooking spray. 8. Store in a covered container in the refrigerator. Yield: about 3 cups.