Chocolate Dipped Candied Citrus Peel

This makes for a sweet little dessert or a nice gift to give someone. I've been told the orange peel with the dark chocolate reminded them of a Terry's chocolate orange. There are many different alterations you can do with this recipe. Instead of doing the 2 oranges, lemon, and grapefruit you can use ginger or lime, or if you’re not a fan of bitter things just use 3 oranges. After much experimenting with all these types of candied treats, my personal favorites have been the dark chocolate dipped orange peel and the candied lemon peel without the chocolate. Those will now be staple my go to's. Give this a go and let me know which one you're a fan of most.

First we start off by peeling the fruit. I find it easier to cut the ends off both sides and then cut in half. I make a slice and use my thumbs to slide in between separating them easier. Like so in the picture below. I then cut the peel into 1/4" wide strips.

The next step for this peel is to blanch it. This is done by placing the strips into a medium saucepan and cover with cold water. Set this saucepan on the stove over high heat and bring to a boil. Once boiling, drain the water from the peel and repeat again. I do this process about 4 times. This removes the bitterness from the citrus peel that it naturally has. This process is the same for any citrus fruit that you decide to use.

Once this process has been completed you can drain the water for the last time and place the peel aside while you make the sugar syrup. In the same now empty saucepan, whisk together the sugar and water. Return the saucepan to the stove and bring mixture to a boil for a couple of minutes. Turn down the heat to medium low and add the orange peel to the syrup mixture. Let simmer until the white parts (pith) are fairly translucent. For me, it takes about an hour to do so. It's a good idea to keep checking on it to make sure it does not boil. Try not to stir as it will then cause the peel to crystallize.

Once the pith is translucent, drain the peel from the syrup and set aside for a moment.

Get a bowl of sugar ready, begin to toss the peels coating them and then transfer to a drying rack. I leave the peel out to dry overnight.

The next morning..

You can leave them as is or dip some peel in chocolate. As I mentioned prior, I preferred the lemon pieces as is and not covered in chocolate. As for the orange peel it's like a match made in heaven with dark chocolate.

To begin this last optional step, I melt the dark chocolate over a double broiler until melted. I mean come on just look at that chocolate..

I then dip each piece into the melted chocolate, laying each peel on a sheet of parchment paper to let dry. This is best stored in an air tight container.

Chocolate dipped candied citrus peel recipe:

Ingredients:

2 Navel or Valencia oranges

1 grapefruit

2 lemons

2 1/4 cups granulated sugar, plus extra for rolling

1 1/8 cups water

Directions:

1. Rinse the oranges. Cut the top and bottom sides off and then again in half.

2. Remove the peel and cut the skin into strips about 1/4″ wide. Keep the citrus in Tupperware placed in the fridge to store and snack on at a later time.

3. Blanch the peels: Place the strips of peel in a medium saucepan and cover with cold water. Set the saucepan on the stove over high heat and bring to a boil. Once boiling, drain the water from the peels. Cover with fresh water and repeat this process. This removes the bitterness that orange peel naturally has; you may want to blanch the peels ~4 times to ensure no bitterness remains. Once done, drain the water for the last time and transfer the peels to a bowl while prepping the sugar syrup.

4. In the same now empty saucepan, whisk together the sugar and water. Return the saucepan to the stove and bring the mixture to a boil for a few minutes.

5. Turn down the heat to medium low then add the peel to the syrup mixture. Let simmer just until the whites (pith) are fairly translucent, adjusting heat as necessary to prevent boiling. For me this takes about 1 hour, it’s a good idea to check on them and adjust heat as necessary. You will want the citrus peel covered but avoid stirring, as this will cause crystallization.

6. Drain remaining syrup from the peels and place aside while getting the sugar bowl ready.

7. Dip to cover each piece in sugar and then transfer to a drying rack. Drying time usually takes overnight.

* 8. OPTIONAL CHOCOLATE DIPPED: (although highly recommended with orange peel) The next day once peel has dried, melt dark chocolate over a double broiler. Once fully melted take off stove and dip each peel into the melted chocolate. Place on a layer of parchment paper to let dry.

* Store in an air tight container in a dry place for a few weeks.