Tangy oranges and creamy chocolate arean unbeatable combination. They look fancy and colorful, andare easy to make. A Christmas favorite!
Recipe: Candied Oranges DippedIn Chocolate
4 Valencia oranges 2 cups water 3 1/2 cups granulated sugar 3 cups granulated sugar, as needed for coating 2 pounds semisweet coating chocolate (reserve a 2-ounce chunk),chopped into small pieces
Cut the oranges in half lengthwise. Withthe cut side down slice the oranges crosswise into 1/4-inch pieces.Discard the ends.
In a 10-inch saut pan combinethe water and the 3 1/2 cups of sugar. Stir to blend, then bringto a boil over medium heat.
Add the orange slices, separating them,and simmer them gently for 1 hour uncovered. Periodically dunkany floating slices. Remove from the heat and cool to room temperature.
Remove the orange slices, with a slottedspoon and transfer to a cooling rack set over a baking sheetto let drain and dry 24 hours.
After drying the slices, toss them inthe granulated sugar and reserve them. Do not stack them or letthem stick together.
While you are coating the orange slices,have the chocolate melting slowly in the top of a double boilerover 120°F water. Add water occasionally to maintain thattemperature.
When all the chocolate is melted and creamyand registers 100°F on an instant read thermometer, removethe top section of the double boiler. Add the 2-ounce chunk ofreserved chocolate and stir gently until the thermometer reads88°F to 91°F, then remove what remains of the chunk ofchocolate.
Now dip the orange slices 2/3 of the wayinto the chocolate. Gently scrape off excess chocolate againstthe side of the pan and set on a sheet of wax paper to set. Workquickly with the slices. If the chocolate becomes too thick fordipping, place it over the 120°F water again until it hasreached 88°F to 91°F.
Makes 50 slices.
Recipe and photograph courtesy of KathleenTaggart.
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