Chocolate Covered Orange Peels

1. 1

   Peel 2-3 oranges, making an effort to get large sections of peel with straight edges (use knife or a citrus peeler). I find that navel oranges have the thickest most tender peel

2. 2

   Slice peels into thin strips

3. 3

   Remove the white part of the peel leaving only the zest. Blanch the peels in boiling water a couple of times and then drain.

4. 4

   In a small saucepan, combine one cup of water, one cup of powdered sugar and peels. Bring to a boil and then reduce to a simmer. Simmer uncovered for about an hour until liquid is reduced by half and peel are tender.

5. 5

   Drain peels, allow to cool and then coat the peels in icing sugar.

6. 6

   Dip sugared peels into melted chocolate and place on wax paper to harden. I melted chocolate in a double boiler.

7. 7

   Once they are hard , you can pack them in cellophane gift bags.

* Per serving · 4 servings · Values may vary.

No additional tips available.