Candied Oranges Dipped In Chocolate
Tangy oranges and creamy chocolate are an unbeatable combination. They look fancy and colorful, and are easy to make. A Christmas favorite!
4 Valencia oranges
2 cups water
3 1/2 cups granulated sugar
3 cups granulated sugar, as needed for coating
2 pounds semisweet coating chocolate (reserve a 2-ounce chunk), chopped into small pieces
- Cut the oranges in half lengthwise. With the cut side down slice the oranges crosswise into 1/4-inch pieces. Discard the ends.
- In a 10-inch sauté pan combine the water and the 3 1/2 cups of sugar. Stir to blend, then bring to a boil over medium heat.
- Add the orange slices, separating them, and simmer them gently for 1 hour uncovered. Periodically dunk any floating slices. Remove from the heat and cool to room temperature.
- Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry 24 hours.
- After drying the slices, toss them in the granulated sugar and reserve them. Do not stack them or let them stick together.
- While you are coating the orange slices, have the chocolate melting slowly in the top of a double boiler over 120°F water. Add water occasionally to maintain that temperature.
- When all the chocolate is melted and creamy and registers 100°F on an instant read thermometer, remove the top section of the double boiler. Add the 2-ounce chunk of reserved chocolate and stir gently until the thermometer reads 88°F to 91°F, then remove what remains of the chunk of chocolate.
- Now dip the orange slices 2/3 of the way into the chocolate. Gently scrape off excess chocolate against the side of the pan and set on a sheet of wax paper to set. Work quickly with the slices. If the chocolate becomes too thick for dipping, place it over the 120°F water again until it has reached 88°F to 91°F.
Makes 50 slices.
Recipe and photograph courtesy of Kathleen Taggart.