Candied Orange Peels and Chocolate-Dipped

Name: Candied Orange Peels and Chocolate-Dipped
Ingredients: 6 large oranges with a thick peel (not necessarily thick) 1 kg of coarse sugar plus extra for cutting the slices 500-550 ml water 350-400 g milk chocolate 350-400 g butter; about the size of a walnut

Desert - Candied Orange Peels and Chocolate-Dipped by Bianca F. - Recipia

Only thick-skinned oranges are chosen, as this type of orange yields the best results in the desired preparation. The first step is to wash the oranges well under a stream of cold water, ensuring that we remove any impurities from their surface. After that, they are carefully peeled, making sure not to expose the pulp. I chose to cut them in half and extract the juice, which I used for Lucia's cake. Additionally, the peels must be thoroughly cleaned of any pulp residue to avoid a bitter taste. After removing the pulp, each orange is sliced into approximately equal pieces, and as we cut them, we place them in cold water. It is important to check the thickness of the peels, as sometimes, on the same orange, the peel can be thicker in some parts and thinner in others, especially around the stem area. Once we ensure that we have peels of the same thickness, we place a pot on the heat, add the orange peels, and fill with cold water just to cover them. We let it boil, and when the water comes to a boil, we simmer for two minutes, after which we discard the water. We repeat this process twice, adding cold water at each stage. While the peels are boiling for the third time, we take another pot, add water and the sugar specified in the recipe, and bring it to a boil. Once the water has started boiling, we let it boil for eight minutes. After the time has expired, we introduce the drained peels into the sugar syrup, allowing them to simmer over low heat for exactly 45 minutes. It is essential not to stir the syrup with a spoon, as it may crystallize. Instead, we can gently shake the pot to stir them. After 45 minutes, we remove the peels with the help of a fork with sharp tines and place them on a rack set over a tray or baking paper. The juice in which the peels were boiled should not be discarded, as it can be used later to sweeten iced tea or other beverages. We let the peels drain and dry for 2-3 days. Anyone who wishes can roll the peels in sugar the very next day, but they should keep in mind that they will become very sweet due to the large amount of sugar. I chose to let them dry for two days and then rolled them in sugar, letting them dry for another 5 hours. After that, I melted chocolate over a pot of water and mixed it with butter. The orange peel slices can be dipped in chocolate immediately after being rolled in sugar, but I opted to wait. Then, each slice was dipped in chocolate and placed on baking paper to dry. These delicious orange peels are served with great pleasure and constitute a sweet treat that you can never go wrong with. The peels can remain just with sugar on them and, after complete drying, can be placed in jars and stored in the pantry for future uses, such as in cakes, or they can be dipped in chocolate and served immediately.

Ingredients

6 large oranges with a thick peel (not necessarily thick) 1 kg of coarse sugar plus extra for cutting the slices 500-550 ml water 350-400 g milk chocolate 350-400 g butter
about the size of a walnut

Candied Orange Peels and Chocolate-Dipped

Ingredients

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