Candied Fruit Peels Dipped In Chocolate

Candied Fruit Peels Dipped In Chocolate
Yield: 4 dozen Prep 45 mins Cool 2 hrs Cook 1 hr 30 mins


  • 3 medium-size navel oranges, bright-skinned and unblemished (about 2 pounds)
  • Water for blanching peels
  • 1 1/2 cups water, for sugar syrup
  • 3 tablespoons light corn syrup
  • 1 1/2 cups sugar
  • 8 ounces semisweet chocolate
  • 4 teaspoons vegetable shortening

Make It

1. With sharp knife, cut a slice off tops and bottoms of oranges. Score peels in four sections; pry peels off. Save fruit for another use.

2. With spoon, carefully scrape as much of white pith as possible from inside of peels. Combine peels and 6 cups water in heavy saucepan. Bring to boiling; simmer 10 minutes.

3. Drain water; add another 6 cups fresh water. Simmer for 10 minutes. Drain and replace water again; simmer for 20 to 25 minutes or until peels are tender.

4. Drain peels in a colander. When peels are cool enough to handle, cut each peel into four 1/2-inch-wide strips (for a total of 48 strips).

5. In same saucepan, combine 1-1/2 cups water, corn syrup and 1 cup of the sugar. Bring to boiling; boil for 3 minutes. Add peels; reduce heat to medium and cook, covered, until the peels look translucent, for about 20 minutes. Uncover pan; continue to cook until the sugar syrup reduces to about 1/4 cup, 20 to 25 minutes.

6. Place wire rack over 15 x 10 x 1-inch jelly-roll pan. With tongs or fork, transfer peels to rack to drain slightly.

7. Spread the remaining 1/2 cup granulated sugar in second jelly-roll pan. While still warm, transfer peels to sugar-filled pan; roll to coat. Return to rack. Dry thoroughly, 2 hours.

8. In top of double boiler over simmering water or in microwave-safe bowl in microwave oven, melt chocolate and shortening until smooth and good dipping consistency. Hold each peel by one end; dip in chocolate. Place on waxed paper. Let cool until set.