Chocolate Covered Orange Peel

 When Jim and I were at Sun Peaks last year, we really enjoyed our daily (!!) trips to the Rocky Mountain Chocolate Factory.  I must say that I was inspired when I got home and wanted to try making a few more candy items for our Annual Christmas Open House.  We loved the chocolate covered orange peel and I knew I had to find a recipe.  Canadian Living provided the recipe for the candied orange peel and I added the chocolate part.  This was well received last Christmas and I am going to be making this again this year.

 Cut oranges lengthwise into eighths.  Using paring knife, cut out flesh and reserve for another use.  Cut each lengthwise into thirds.  Trim excess white pith to 1/4 -inch (5mm) thickness.

 In saucepan of water, bring strips to boil; drain and rinse in cold water.  Repeat once.  Set aside.

 In clean saucepan, bring sugar and 2 cups water to boil over medium - high heat, stirring just until sugar is dissolved.  Boil, without stirring, until syrupy, about 20 minutes.  I used a candy thermometer, but it is not necessary.

 Add orange strips to syrup; reduce heat and simmer until strips are translucent and softened, about 30 minutes.  Let strips cool in syrup (do not stir) for 4 hours.  Using slotted spoon, transfer strips to wire rack on baking sheet.  

 At this point, you can choose to simply roll the strips in sugar or dip in melted chocolate.  Before dipping, make sure the strips are completely dry.  These can be layered between wax paper in an airtight container for up to 2 weeks.

 Mmm...time for a taste test!

Ingredients:

4 oranges

2 cups granulated sugar

Coating:

Milk or Dark Chocolate (your choice) - The first time I tried this, I used the dark chocolate melting wafers and the second time, I used a 70% dark chocolate bar.

Method: 

1. Cut oranges lengthwise into eighths.  Using paring knife, cut out flesh and reserve for another use.  Cut each lengthwise into thirds.  Trim excess white pith to 1/4 -inch (5mm) thickness.
2. In saucepan of water, bring strips to boil; drain and rinse in cold water.  Repeat once.  Set aside.
3.  In clean saucepan, bring sugar and 2 cups water to boil over medium - high heat, stirring just until sugar is dissolved.  Boil, without stirring, until syrupy, about 20 minutes.  I used a candy thermometer, but it is not necessary.
4. Add orange strips to syrup; reduce heat and simmer until strips are translucent and softened, about 30 minutes.  Let strips cool in syrup (do not stir) for 4 hours.  Using slotted spoon, transfer strips to wire rack on baking sheet.  
5. At this point, you can choose to simply roll the strips in sugar or dip in melted chocolate.  Before dipping, make sure the strips are completely dry.  
6. These can be layered between wax paper in an airtight container for up to 2 weeks.