Best 4 Candied Orange Slices Dipped In Chocolate Recipes

CHOCOLATE DIPPED CANDIED ORANGE SLICES

Steps:

• In a medium saucepan, combine sugar and water.
• Heat mixture until sugar dissolves completely and mixture starts to boil.
• Remove from heat, pour into wide, shallow Tupperware, and cool completely.
• When syrup has cooled completely layer your sliced oranges in the syrup, pushing them down until all are mostly covered.
• Cover container to seal and place in refrigerator overnight (I've left them for as long as two days before candying.)
• Preheat oven to 170 degrees F. (You can have some variation here - please see notes.)
• Line a baking sheet with parchment paper. Nest a wire cooling rack on top of the parchment.
• Place your oranges on the wire rack. (The wire rack allows the drying to come from top and bottom so that they oranges can dry evenly).
• Place oranges in oven. If you have a convection feature on your oven, turn it on. Leave the oven cracked open about 2 inches.
• Dry oranges for 2 to 2 and 1/2 hours, rotating pan every 30 minutes, and flipping oranges every hour to maintain uniform drying.
• You will know that the oranges are done when they are pliable and dry to the touch.
• Let oranges cool completely.
• Temper your chocolate over a double boiler (here are some handy tempering instructions) or heat chocolate morsels in microwave in 15-30 second increments at 50% power until melted.
• Dip 1/2 of orange into chocolate and place on waxed paper.
• If desired, sprinkle fleur de sel (or other coarse salt) over top of chocolate.
• Let cool until set.

CHOCOLATE-DIPPED CANDIED ORANGE PEEL

Steps:

• With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use. , Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain. Repeat process twice, draining well each time. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips. , In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until until all syrup is absorbed and peel is transparent, about 30-35 minutes. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry. , Melt chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Cool on wire racks coated with cooking spray.

CHOCOLATE-DIPPED ORANGE PEEL

Steps:

• Making the Candied Orange Peel
• Wash the oranges and remove the peel with a sharp vegetable peeler, avoiding any white pith. Put the orange peel in a saucepan with 4 cups water and a pinch of salt. Bring to a boil over high heat and boil for 5 Minutes. Drain. Repeat this process one more time.
• Put 1 cup of the sugar and 1 2/3 cups water in a clean saucepan and bring to a boil, stirring until the sugar dissolves. Add the blanched orange peel to the boiling syrup, immediately remove from the heat, cover the pan, and set aside overnight at room temperature.
• The next day, drain the peel, reserving the syrup. Add 1/3 cup of the remaining sugar to the reserved syrup, bring to a boil, and return the peel to the syrup. Remove from the heat, cover, and set aside overnight at room temperature. Repeat this process three more times, over three nights, adding 1/3 cup sugar each time. Once the peel is candied, let drain at room temperature for 1 day, then cut into thin slivers. (The peel can be stored in an airtight container for up to 1 month.)
• Dipping
• Temper the dark chocolate . Using a fork, dip each strip of candied orange peel in the chocolate, then lay it on an acetate sheet. Refrigerate the chocolate-dipped strips for 10 Minutes before detaching from the sheet. (Store in a cool place away from moisture for up to 1 month.)

CANDIDED ORANGE SLICES DIPPED IN CHOCOLATE

Steps:

• 1. ORANGE SLICES: Wash oranges in warm water real well and dry with paper towels. Cut each orange into 1/4 inch slice, discarding stem ends. SET ASIDE.
• 2. Fill a large pot (10 inch or so) 1/2 full with cold water. Bring to a boil, slide orange slices into boiling water and blanch for three minutes.Remove from heat and gently drain into colander. Repeat process except the second time, remove slices with a slotted spoon and dip into ice water to stop cooking process. NEVER STIR SLICES, just push down if they float to the top in ANY PROCESS. Drain well on rack and allow to cool.
• 3. In a 10 inch heavy gage pot bring 2 cups of water and 3 1/2 cups of sugar to a low boil over medium heat. Stir until all sugar has dissolved. Slide orange slices into hot sugar water. Separating slices and simmering gently for one hour, uncovered. If necessary, gently push slices down, but DO NOT stir. The sugar water will get syrupy.
• 4. Removed from heat. Lift each slice with a slotted spoon on to a rack with parchmet paper under the rack, place in single file to cool and drain for 1-2 days. (After slices have quit dripping they can be placed in the oven on wax paper to finish drying over night with oven ligh on.) Or, they can dry in an oven on lowest temperature, mine is 200 degrees F.
• 5. When slices are dry, toss in granulated sugar, place back on rack in single file. Do not stack they will stick together. Store in single file in air tight container in cool place. You may dip in chocolate first as follows.
• 6. CHOCOLATE FOR DIPPING: Melt all chocolate (except the reserved 2 ounces)in top of a double boiler over boiling water. When melted, add your pinches of chili powder, combine,then add the rest of chocolate (2 oz)
• 7. Dip orange slice half way into chocolate, gently shaking off excess chocolate. Place slices on wax paper in single file to cool. Work quickly with the slices. If chocolate becomes too thick place back over boiling water to thin. When dry, store single file in an air tight container in a cool area.
• 8. THESE SLICES WITH OR WITH OUT CHOCOLATE ARE NICE TO DRESS UP A CAKE OR TRAY WITH CLEAN, SHINNY MAGNOLIA LEAVES. **** YOU CAN CUT THE SLICES INTO ONE HALF OR ONE FOURTHS, BEFORE DIPPING IN CHOCOLATE. YOU CAN ALSO DO THE SAME PROCESS WITH LEMON SLICES.