Ashley English Recipes
Makes: 3-4 dozen.
You Will Need:
- 2 oranges
- 1 ½ cups sugar
- 1 cup water
- 1 cup baking chocolate, at least 60% cocoa content
- ½ cup toasted almonds, pistachios, or hazelnuts, finely chopped (optional)
- One large lidded container
- Place a wire cooling rack over a rimmed baking sheet. Line another baking sheet with parchment paper or a silicone baking mat and set aside.
- Cut off the top and bottom of each orange. Make 4 scoring indentations around the remaining peel, from top to bottom. Pull off the peels and scrape out any pith from the inside with a spoon. Cut the sections into ¼-inch thick strips.
- Bring a medium saucepan filled with several inches of cold water to a boil. Add the strips and boil for 1 minute. Drain the peels in a colander and then rinse under cold water. Repeat this process with fresh water two more times. This step helps remove bitterness from the peels.
- Return the empty saucepan to the stove. Add the sugar and water, and heat over medium-high heat. Stir until the sugar dissolves. Turn the heat to high and bring the mixture to a boil. Add the orange strips. Reduce the heat to low and simmer, uncovered, until soft and translucent, about 25 to 30 minutes.
- Using tongs, remove the peels from the saucepan. Place the peels on the wire rack set atop of the baking sheet. Leave to dry for at least 4 hours, or until the sugar has firmed up on them and they’re not terribly sticky to the touch.
- Once the peels are dry, melt the chocolate in a double boiler or microwave. Dip each slice into the melted chocolate about three-quarters of the way in, shake off any excess drips, and place onto the parchment paper or silicone baking mat. As you go, sprinkle the chopped nuts over the chocolate before it hardens, if using.
- Set aside to cool. Store in an airtight lidded container and use within 2 weeks.