Recipe

		Chocolate Covered Orange Peel
		Serving Size - 6
		Prepared By - DnD
		Recipe Rating * * * * *	Printer Friendly Recipe

1 large navel orange

3/4 cup sugar

1/2 cup water

1/2 cup good chocolate (dark, milk, white)

Yields about 20 candied oranges Make a cut from the stem end of the orange dow to the naval end with a sharp knife. Turn orange 1/4 and repeat 2 more times until you have you have 4 equal cuts. Remove each of the 4 orange peels gently from the orange, trying to keep them intact. Gently scrape the white part of the inside of the orange peel until you are left with just the orange part of the peel (I used a grapefruit fork to do this but rubbed very gently so as not to pierce the peel). Try to keep intact as best as you can but don't worry if it breaks as you will be cutting these into pieces anyway. Cut into 1/2" wide strips. Bring a heavy small saucepan of water to a boil. While water is boiling, put some ice in a medium-sized bowl and add cold water. Get a strainer ready as it will be used to dump the oranges before putting them in the cold water. Add the orange peels to the boiling water and cook for 1 minute ONLY. Drain the peels in the strainer and immediately put the peels in the cold ice water bowel to stop them from cooking further. As the peels are cooling, stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 5 minutes. Using tongs, transfer the peels to a sheet of parchment paper and place in the fridge for a few hours to dry (can also be left overnight). Line a small baking sheet with parchment paper. Melt the chocolate and dip each candied orange peel in the chocolate then place them on the prepared baking sheet. Refrigerate until the chocolate is set, about 1 hour. Can also freeze.