A Naturally Energizing Treat
Candied Orange Peels Dipped in Chocolate
My goal is to inspire you to look at plants in multiple ways, as Nature provides such a bounty when it comes to her fruit. Previously unused parts of fruits and plants can often be used in inspiring and creative ways and saved from the waste can, and orange peels are no exception. We’ve talked about using orange peels in teas and magical candles, and now I’d like to introduce you to a popular, often seasonal treat you can make using orange peels – Candied Orange Peels Dipped in Chocolate.
A Healthy Holiday Delight
Make Candied Orange Peels
Typically a holiday delight, you can use these candied orange peels in many ways – from a decorative and delicious garnish to a tasty dessert, or even a quick, high-energy snack to take along with you on your travels. And let’s not forget that orange peels are full of antioxidants and high in fiber, so not only are these candied orange peels delicious, they are nutritious as well.
A couple notes: As it’s simmering, if you’re concerned about the amount of syrup becoming too low, it’s safe to add a little bit of water to stretch the liquid. You can also save the leftover syrup for later to use as a beverage sweetener. Try not to stir the orange peels too much while they are simmering as that can cause some crystallization, which is undesirable for this recipe.
- 4 Navel or Valencia Oranges
- 2 Cups Water, plus extra for boiling
- 2 1/2 Cups Sugar, divided by half
- 1/2 Cup Dark Chocolate Chips, melted (optional)
- Rinse oranges thoroughly.
- Cut the tops and bottoms off of each orange, then score the skin and cut it into quarters.
- Remove the peel from the orange, removing any pith that remains on the peel with a pairing knife.
- Slice the orange peel into 1/4 inch-wide strips.
- Place the orange peel strips into a saucepan and submerse in cold water.
- Set the saucepan on high heat and bring water to boil.
- Once boiling, remove from heat, drain the water from the peels, and then repeat the boiling process two more times.
- Set boiled orange peels to the side.
- Combine 2 cups of sugar and 2 cups of water in a saucepan and stir. Bring to a simmer.
- Add boiled orange peels to the sugar water and continue to cook for 45 minutes to an hour, until the orange peels turn translucent.
- Drain the orange peels of any remaining syrup.
- Spread orange peels on a baking sheet lined with wax paper and allow them to cool.
- Sprinkle the orange peels with the remaining 1/4 of sugar and toss to combine.
- Optional: Once orange peels are completely dry, melt chocolate and dip orange peel slices in the melted chocolate and allow them to dry and set on a parchment paper.
- Note: Allow orange peels to cool and dry completely before storing them in an airtight container. It may take a few hours or overnight for the orange peels.
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