Candied Orange Slices Dipped In Chocolate |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A great recipe to make and give for Christmas and other special occasions. These tangy oranges and creamy chocolate are an unbeatable combination. They look fancy and colorful, and are easy to make. A Christmas favorite. Read more . These do take a while to make but are well worth it. The orange slices are delicious even without the chocolate. Ingredients:
4 valencia oranges |
2 cups water |
3 1/2 cups granulated sugar |
3 cups granulated sugar, as needed for coating |
2 lbs semisweet chocolate, chopped into small pieces (reserve a 2-ounce chunk) |
Directions:
1. Cut the oranges in half lengthwise.
2. With the cut side down, slice the oranges crosswise into 1/4-inch slices. DO NOT peel. Discard the stem ends.
3. In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar,.
4. Sir to blend, then bring to a boil over medium heat.
5. Add the orange slices, separating them, and simmer them gently for 1 hour uncovered. Occasionally dunk any floating slices.
6. **NOTE: When cooking the orange slices DO-NOT STIR. If someone is helping you make sure they do not stir, just them push down on the orange slices as recipe says.
7. Remove from heat and cool to room temperature.
8. Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours.
9. Cut the slices in half again after cooking.to make thinner slices.
10. NOTE; I dried them in my oven. Preheat to 350F and then turn off heat, or if oven has a pilot light, this works great if it is a damp day.
11. After drying the slices, toss them in the granulated sugar and set them aside. Do not stack them because they will stick together.
12. While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over boiling water, or chocolate can be melted in the microwave.
13. When all the chocolate is melted and creamy and registers 100C/212F on a candy themometer, remove the top section from the double boiler.
14. Add the 2-ounce of chocolate and gently stir until the thermometer reads 88C/190F to 91C/196F, then remove what remains of the chunk of chocolate.
15. Dip the orange slices 2/3 of the way into the chocalate.
16. Gently scrape off excess chocolate against the side of the pan.
17. Place the orange slices on a sheet of wax paper to set.
18. Work quickly with the slices .
19. **If the chocolate becomes to thick for dipping place it over the boiling water again until it reaches 88 /190Fto 91/196F degrees.
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