Orange Peel Candied Strips Dipped in Dark Chocolate
- Cook Time: 1 hour 35 minutes (plus drying time)
- Total Time: 1 hour 35 minutes
- Diet: Gluten-Free, Vegan
Ingredients
Scale
- 4 large thick-skinned oranges (such as Navel)
- 2 cups granulated sugar
- 1 cup water
- 1/2 cup extra sugar (for coating)
- 6 oz high-quality dark chocolate (60% cacao or higher)
- 1 teaspoon coconut oil (optional, for a glossier finish)
Instructions
- Step 1: Prepare the Citrus Peels. Thoroughly wash the oranges. Cut the top and bottom off each orange. Score the skin from top to bottom into four or six segments. Carefully peel the skin away from the fruit, keeping as much of the white pith attached as possible. Cut the peels into long, thin strips about 1/4 inch wide.
- Step 2: Blanch to Remove Bitterness. Place the orange strips in a medium saucepan and cover with cold water. Bring to a boil, then let simmer for 5 minutes. Drain the water. Repeat this process two more times with fresh water. This “blanching” process is essential to remove the intense bitterness from the white pith.
- Step 3: Simmer in Simple Syrup. In the same saucepan, combine 2 cups of sugar and 1 cup of water. Bring to a simmer over medium heat until the sugar dissolves. Add the blanched peels to the syrup. Reduce the heat to low and simmer gently for 45 to 60 minutes, or until the peels become translucent and the syrup has thickened. Do not stir too vigorously to avoid crystallization.
- Step 4: Dry the Peels. Use a slotted spoon to remove the peels from the syrup. Toss them in a bowl with the extra 1/2 cup of granulated sugar until well coated. Arrange the strips in a single layer on a wire cooling rack. Let them dry at room temperature for at least 4 to 6 hours, or ideally overnight, until they are no longer tacky.
- Step 5: Dip in Dark Chocolate. Melt the dark chocolate and coconut oil (if using) in a heat-proof bowl using 30-second intervals in the microwave or over a double boiler. Stir until smooth. Dip each candied strip halfway into the melted chocolate. Place the strips on a sheet of parchment paper to set. If your kitchen is warm, you can place them in the refrigerator for 15 minutes to speed up the process.