Recipe: Chocolate Dipped Candied Orange Peel

Tipped Candied Orange Peel

Recipe By: Chocolate Cookery-Mable Hoffman's
Serving Size: 45
Preparation Time: 1:30
Categories: Fruit Candy

2 medium oranges
1 cup water
1/2 cup light corn syrup
1 cup sugar
water
extra sugar
Chocolate for dipping

With a knife, score peel of orange into 6 sections. Remove peel from oranges in scored sections. In a medium saucepan, cover peel with water. Heat to boiling. Boil 10 minutes. Drain. Repeat covering with water, boiling and draining 2 more times. After each cooking period, gently scrape off some of the soft white membrane with a spoon. Cut peel into strips about 1/4-inch wide. Combine corn syrup, 1 cup sugar, and 1 cup water in 2-quart saucepan. Stir constantly over medium heat until sugar dissolves. Add strips of orange peel. Bring to boil. Simmmer 45 minutes. Drain and cool. Roll strips in sugar. Arrange in a single layer on baking sheets. Let stand at room temperature about 24 hours before dippping. Picking up a few orange strips in your fingers, dip ends only into melted chocolate. Place on baking sheet to harden. Makes 45 to 50 pieces.

{ Exported from MasterCook Mac }

Dipping with Semisweet Squares

Recipe By: Chocolate Cookery
Serving Size: 70
Preparation Time: 0:00
Categories: Candy

1 package (16-oz)semisweet chocolate square

1. Unwrap chocolate squares and chop finely. Place in top of double boiler.
2. Pour almost boiling water about 2 inches deep into bottom of double boiler. Water should not touch the bottom of top part of double boiler.
3. Place the top of double boiler with chocolate over hot water. Do not place double boiler on heating unit.
4. Stir chocolate constantly until melted so it wll melt evenly.
5. Insert thermometer in melted chocolate. Continue stirring vigorously until temperature reaches 130 F (54 C). Remove top of double boiler from hot water.
6. Pour hot water from bottom of double boiler. Replace with cold tap water. Place top of double boiler with melted chocolate over cold water. Stir and scrape side of pan with a spoon or spatula until temperature of chocolate is 83 F (28 ). If necessary, replace cold water in bottom of double boiler once or twice.
7. Maintain chocolate at 83 F which is the recommended dipping temperature for semisweet chocolate squares. Replace water in bottom of double boiler with slightly warmer or cooler water as needed during the dipping.