I love these! Who doesn't?
Whether they are dipped in dark chocolate or simply naked with sugar, they are one of the most delicious sweet treats you can eat. They are easy to make. And, you get to eat the whole orange in the process. I go onto to macerating the orange fruit and using to top a fruit tart (recipe to be found here on this site).
Makes approximately 100 candied strips.
4 Navel oranges (these are the best type of orange to use)
4 cups white sugar, divided (do not use superfine or cane sugar for this recipe)
HERE IS HOW YOU MAKE IT
Bring a large saucepan of water to a boil.
Meanwhile, cut tops and bottoms off each orange. Score the skin of each orange in quarters. Remove peel, keeping pith intact (yes, that nasty bitter piece. This is very important. Slice peels lengthwise into ¼ inch strips.
Place strips of orange peel in boiling water and boil 15 minutes. Drain and rinse orange peel. Wash the saucepan and repeat the process again.
Combine 3 c. sugar with 3 c. water in saucepan. Bring to boil over medium heat, stirring to dissolve the sugar. Add the orange peel to the boiling liquid, reduce heat, and simmer until the peel is soft, about 45 minutes. Drain.
Reserve liquid for future use, if desired (I recommend it as it makes for good use in making cocktails).
Spread remaining cup of sugar on a baking sheet. Roll the pieces of orange peel around, lightly coating with sugar. Shake off excess sugar and place on a baking rack to dry overnight.
The peel must be dry before you dip them into the chocolate otherwise, the chocolate will not adhere to the peel.
I use dark chocolate candy wafers to dip the peels into and get the best result. They can be purchased wherever you can get baking and candy making supplies. You can also use chocolate chips.