A popular ingredient in many confections, candied orange peel is also delicious eaten plain or dipped in chocolate.–Carole Bloom
Chocolate-Covered Candied Orange Peel Recipe
- Quick Glance
- 30 M
- 3 H
- Makes 6 cups
- 6 to 8 large thick-skinned oranges
- 6 cups sugar
- 1/4 cup Grand Marnier or other orange-flavored liqueur
- 1. Slice the ends off the oranges and discard. Cut the oranges into quarters, then cut off all but 1/2 inch of the pulp, which keeps the peel from becoming bitter as it cooks. Cut the quarters into thin slices.
- 2. Place the orange slices in a 6-quart saucepan and cover with cold water. Over medium-high heat, bring the water to a boil and boil for 5 minutes. Drain off the water and repeat this process with fresh cold water two more times.
- 3. After the third boil, drain the orange slices, rinse them in cold water, and remove any pulp that is still attached. In the saucepan, combine the orange slices, 3 cups of the sugar, and the orange liqueur, and cook over low heat until the sugar is dissolved (about 5 minutes), stirring constantly.
- 4. Continue to cook over low heat for 1 1/2 hours, stirring frequently. Most of the sugar will be absorbed by the peel as it cooks. Remove the saucepan from the heat and immediately begin the next step.
- 5. Place the remaining 3 cups sugar on a sheet of waxed paper. Roll spoonfuls of the orange slices in the sugar, separating the slices to coat them completely.
- 6. Transfer the slices onto another sheet of waxed paper and let them air-dry (20 to 30 minutes).
- In a tightly covered container, the peel will keep for 2 to 3 months in the refrigerator.
Chocolate-Covered Candied Orange Peel Recipe © 2004 Carole Bloom. Photo © 2004 Sheri Giblin. All rights reserved.