Five Ingredient Fridays – Chocolate Covered Orange Peel
For this weeks’ Five Ingredient Friday the recipe is Dark Chocolate Covered Orange Peel…an oldie but definitely a goodie. Every year when we are planning what Christmas cookies to make, this little candy makes its way in as a ‘must make’ recipe. It is such a great use for left over orange peel, and once you make this recipe once, you’ll realize that while it may take a little time, it is really an easy recipe to make. It has all of 3 ingredients…orange peel, sugar, and dark chocolate chips. The trick is to blanch the orange peel slices twice to remove the bitterness, and then boil the orange peel in a simple syrup of water and sugar to give it a sweetness, then that paired with the dark chocolate…yum, makes one tasty little candy.
What I also love about this recipe is that since it is such a pretty looking candy, it is perfect for making as a gift around the holidays! See, I even made some for Santa (he has fancy taste in my house lol)
- 1. 2 Oranges (peel from oranges)
- 2. ⅓ Cup dark Chocolate chips (I used Ghrirardelli brand)
- 3. ½ Cup sugar
- Start by filling a medium pot half way to the top with water (about 2 cups). Peel oranges and slice skin in little strips (don't cut them too skinny, because they might break after blanching.)
- When water is boiling, place orange peel in the water, blanch for 3 minutes, and drain water and set orange peels aside (I just left mine sitting in the colaner). Fill the pot again with water, bring water to boil, and put the orange peels in again and blanch for 3 minutes. Drain, and set aside.
- Using the same pot that is now empty, combine ½ cup sugar and ½ cup water. When the sugar has dissolved, add in the orange peel ,making sure it is submerged in the liquid. Cover with a lid and turn heat to medium low and cook for 30 minutes, stirring a few times.
- Line a cookie sheet with wax paper and put a cookie rack on top (this will help with clean up), take the orange peel and put on the the rack and allow to cool/dry for an hour.
- In a microwave safe bowl, melt the chocolate chips for 30 seconds, stir, and then microwave for another 30 seconds. If not all melted, microwave for another 10 seconds (mine took 1 minute 10 seconds) and if still not melted all the way melt in 10 second increments, stirring in between, don't over melt the chocolate.
- Set out a sheet of wax paper, and then one by one, dip the end of the orange peel into the chocolate and set on the wax paper. Allow chocolate to cool, then remove from sheet and enjoy right away or be generous and give a few pieces to someone you love to try 🙂 I have stored these tin or just on a plate in the open air, and both are fine!
Recipe adapted from Smitten Kitchen Orangettes Recipe