Saturday, November 21, 2015

Chocolate-Covered Candied Oranges

When I was a kid, one of my favorite parts of Christmas (and Annalise's too, as I recall) was getting one of those foil-covered chocolate "oranges" that divide into neat little segments in my stocking.  This is like that, all grown up.  Super easy, although the oranges need to dry for at least 6 hours, so plan ahead.

2 oranges
about .6 lb dark chocolate
Sea salt
1 cup sugar 
2 cups water

A bain-marie or some way of suspending a bowl over boiling water.  

1.  Slice your oranges into thin rounds.  They DON'T need to be paper thin; my thicker slices did a better job being dipped in chocolate.

2.  Get the sugar and water boiling.  When they come to a boil, add the orange slices, then reduce the heat as low as possible; cover pot with a towel or sheet of parchment paper; and leave for an hour and a half.  

3.  Remove the oranges from a slotted spoon and let them dry on parchment paper overnight or for at least 6 hours (I did overnight).  They will still be a bit tacky and won't be completely hard, but they should be solid enough to withstand dipping in chocolate. 

4.  Cut the orange rounds in half.  Melt the chocolate in the bain-marie or bowl-atop-saucepan.  Dip each slice in the chocolate, then sprinkle with sea salt.  Place on waxed paper and allow chocolate to harden.

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