Chocolate dipped candied orange peels
I have made these peels before and I rolled them in sugar as the recipe directed. However, I felt that they were too sweet, so this time I left out the sugar and I liked them
even better! They are very festive and the flavor is so fresh and delicious.
Candied Citrus Peels
3 oranges, or 4 lemons
4 cups sugar, plus more for rolling
4 cups water
Using a paring knife, make 6 slits along the curve from top to bottom of each citrus fruit,
cutting through the peel but not into the fruit. Using your fingers, gently remove the peel. Slice each piece of peel lengthwise into 1/4 inch-wide-strips. Remove excess pith.
Place the strips in a saucepan, and cover with cold water. Bring to a boil, then drain. Repeat twice.
Bring the sugar and water to a boil, stirring
occasionally until the sugar is dissolved. Add the strips to the boiling syrup, reduce heat to medium-low, and simmer gently until the strips are translucent, about 1 hour. Remove from heat, and let strips cool in the syrup.
Using a slotted spoon, transfer the strips to a wire rack placed on a rimmed baking sheet. At this point you would roll the strips in sugar if desired and place back on the wire rack to
dry. The directions say to let them dry for at least 30 minutes, but I let mine dry for 2 days, covered before I felt that they were ready to dip in chocolate and store.
melted a cup of dark chocolate chips and dipped one end of each peel in the chocolate, placed them on a baking sheet lined with parchment, and let them harden for about six hours.
These can be refrigerated in an airtight container for several weeks.