Candied Oranges

dipped in dark chocolate

Makes 25 slices

These candied oranges pair perfectly with an after dinner cup of coffee or some winter cocktails. They also make a beautiful edible holiday gift.
dark chocolate covered candied oranges, lauren monaco illustration

Ingredients
2 oranges
1 1/2 cups sugar (separated)
2 cups water
4 ounces (115 g) dark chocolate

Slice oranges thinly with peel still attached.

In a large pot, combine 1 cup sugar and 2 cups water over medium high heat and bring it to boil and dissolve sugar.

Reduce heat to low. Carefully place orange slices into boiling water/sugar mixture. They keep their shape best if you can arrange them in one layer, instead of overlapping them.

Cover, but leave a small air gap between pot and lid. Let oranges simmer for an hour and a half until peels start to look translucent. Swirl pan to move peels around if needed.

Transfer slices to wire rack with a slotted spoon, and let dry to tacky (6 hours or overnight).

Place remaining half cup of sugar in a plate. Roll orange slices in sugar.

Melt chocolate. Let cool slightly and dip orange slices. Transfer to a plate lined with aluminum foil. Chill in fridge. When ready to serve, peel slices off of the foil.
Christmas, tu-bshevat

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