CANDIDED ORANGE SLICES DIPPED IN CHOCOLATE
This takes me back many year. To a time when we enjoyed Christmas Candy and goodies that took days to prepare. It was such a sweet and special time. The excitement and antisipation was so enjoyable. We walked in the woods finally able to cut that special Christmas tree we had spotted months before. We knew where the wild Holly...
Provided by Jewel Hall
Categories Fruit Sides
Time 2h45m
Number Of Ingredients 8
Steps:
- 1. ORANGE SLICES: Wash oranges in warm water real well and dry with paper towels. Cut each orange into 1/4 inch slice, discarding stem ends. SET ASIDE.
- 2. Fill a large pot (10 inch or so) 1/2 full with cold water. Bring to a boil, slide orange slices into boiling water and blanch for three minutes.Remove from heat and gently drain into colander. Repeat process except the second time, remove slices with a slotted spoon and dip into ice water to stop cooking process. NEVER STIR SLICES, just push down if they float to the top in ANY PROCESS. Drain well on rack and allow to cool.
- 3. In a 10 inch heavy gage pot bring 2 cups of water and 3 1/2 cups of sugar to a low boil over medium heat. Stir until all sugar has dissolved. Slide orange slices into hot sugar water. Separating slices and simmering gently for one hour, uncovered. If necessary, gently push slices down, but DO NOT stir. The sugar water will get syrupy.
- 4. Removed from heat. Lift each slice with a slotted spoon on to a rack with parchmet paper under the rack, place in single file to cool and drain for 1-2 days. (After slices have quit dripping they can be placed in the oven on wax paper to finish drying over night with oven ligh on.) Or, they can dry in an oven on lowest temperature, mine is 200 degrees F.
- 5. When slices are dry, toss in granulated sugar, place back on rack in single file. Do not stack they will stick together. Store in single file in air tight container in cool place. You may dip in chocolate first as follows.
- 6. CHOCOLATE FOR DIPPING: Melt all chocolate (except the reserved 2 ounces)in top of a double boiler over boiling water. When melted, add your pinches of chili powder, combine,then add the rest of chocolate (2 oz)
- 7. Dip orange slice half way into chocolate, gently shaking off excess chocolate. Place slices on wax paper in single file to cool. Work quickly with the slices. If chocolate becomes too thick place back over boiling water to thin. When dry, store single file in an air tight container in a cool area.
- 8. THESE SLICES WITH OR WITH OUT CHOCOLATE ARE NICE TO DRESS UP A CAKE OR TRAY WITH CLEAN, SHINNY MAGNOLIA LEAVES. **** YOU CAN CUT THE SLICES INTO ONE HALF OR ONE FOURTHS, BEFORE DIPPING IN CHOCOLATE. YOU CAN ALSO DO THE SAME PROCESS WITH LEMON SLICES.
CHOCOLATE-DIPPED CANDIED ORANGE PEEL
This is such an elegant confection! The contrast between the zippy orange peel and rich chocolate is so delicious. I tuck them into my gift baskets I put together during the holiday season.-Edna F. Lee, Greeley, Colorado
Provided by Taste of Home
Time 2h35m
Yield about 3 cups.
Number Of Ingredients 7
Steps:
- With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use. , Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain. Repeat process twice, draining well each time. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips. , In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until until all syrup is absorbed and peel is transparent, about 30-35 minutes. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry. , Melt chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Cool on wire racks coated with cooking spray.
Nutrition Facts : Calories 81 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 1g fiber), Protein 0 protein.
CHOCOLATE-DIPPED ORANGE PEEL
Provided by Julien Merceron
Categories Candy Chocolate Dessert Orange Edible Gift
Number Of Ingredients 7
Steps:
- Making the Candied Orange Peel
- Wash the oranges and remove the peel with a sharp vegetable peeler, avoiding any white pith. Put the orange peel in a saucepan with 4 cups water and a pinch of salt. Bring to a boil over high heat and boil for 5 Minutes. Drain. Repeat this process one more time.
- Put 1 cup of the sugar and 1 2/3 cups water in a clean saucepan and bring to a boil, stirring until the sugar dissolves. Add the blanched orange peel to the boiling syrup, immediately remove from the heat, cover the pan, and set aside overnight at room temperature.
- The next day, drain the peel, reserving the syrup. Add 1/3 cup of the remaining sugar to the reserved syrup, bring to a boil, and return the peel to the syrup. Remove from the heat, cover, and set aside overnight at room temperature. Repeat this process three more times, over three nights, adding 1/3 cup sugar each time. Once the peel is candied, let drain at room temperature for 1 day, then cut into thin slivers. (The peel can be stored in an airtight container for up to 1 month.)
- Dipping
- Temper the dark chocolate . Using a fork, dip each strip of candied orange peel in the chocolate, then lay it on an acetate sheet. Refrigerate the chocolate-dipped strips for 10 Minutes before detaching from the sheet. (Store in a cool place away from moisture for up to 1 month.)
CHOCOLATE-AND-NUT-CRUSTED CANDIED ORANGE
Chocolate and orange is an iconic wintertime pairing for good reason; the rich chocolate contrasts beautifully with the peak-season oranges. Here, we've made an easy candy from this dynamic duo that is perfect for giving as holiday gifts this year.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 25m
Yield Makes 16
Number Of Ingredients 4
Steps:
- Dip half of each orange slice into chocolate; roll dipped edges in nuts and place on a parchment-lined baking sheet. Add a few pieces of candied ginger.
- Let stand until set, about 15 minutes. Store in an airtight container at room temperature up to 1 month.
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CANDIED ORANGE SLICES WITH DARK CHOCOLATE - PEEL WITH ZEAL
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Ratings 9Calories 164 per servingCategory Dessert
- Slice your orange into rounds, they need to be thin. About ¼ inch thick at most. Discard ends and seeds. You can cut the rounds into wedges at this point if you want a different shape.
- In a medium, heavy-bottomed pan add the sugar and water. Heat until the sugar dissolves and then add your orange slices and any spices. Bring to a boil over medium-high heat then reduce heat to a slow simmer and cook, uncovered, for 25 to 30 minutes.
- Allow the orange slices to cool for a few minutes then transfer to a sheet of parchment so they can finish draining.
- To make the chocolate coating, combine cocoa powder and coconut oil. Stir until no lumps remain. The coating should be thick but not stiff, allow to cool if too thin.
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4.6/5 (23)Category DessertCuisine AmericanCalories 91 per serving
- Bring water and 2 cups sugar to a simmer in a large sauté pan. Add cloves and stir to dissolve sugar. Remove the pan from the heat.
- Add orange slices to cooled sugar water, making sure they are all submerged. Cover the bowl, and set it in the refrigerator overnight or for up to 48 hours. Give the slices a stir and toss periodically to make sure they all spend enough time under water.
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