Candied Orange Peel Dipped in Dark Chocolate

For these little treats, I used an old recipe that belongs to my mom. Instead of using tons of white sugar, I decided to try honey and cane sugar which worked beautifully. This recipe would work with any citrus fruits and would be perfect for homemade panettone bread.

Ingredients:

3 oranges ( I used two Cara Cara and one blood red orange)

2 cups of water

1/2 cup of honey

1/2-1 cup cane sugar

Dark Chocolate Coating:

1 cup dark chocolate chopped

2 tsp. coconut oil

Method of Preparation:

  1. Cut orange peels into 1/4-inch slices. Be sure to cut off most of the white pith.
  2. Place peels in a saucepan and cover with water.
  3. Bring to a boil and drain. Repeat this process two more times to remove the bitterness from the peels. Place the peels in an ice bath to cool.
  4.  Combine water and honey in the same saucepan. Bring to a boil, add the orange peel and bring back to a boil. Reduce heat so the mixture is barely simmering. Cook for 20 minutes.
  5. Drain well and place on parchment lined sheet pan to cool.
  6. Roll cooled peels in cane sugar.
  7.  Melt dark chocolate and coconut oil in a double boiler over barely simmering water, stirring often.
  8.  When the chocolate is smooth and melted, dip 3/4 of the orange peel in the dark chocolate. Place them on a parchment lined baking sheet to cool.

 

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