Chocolate-Coated Candied Peel
Author: 
Recipe type: Chocolate
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
Serves: A party
 
Candied Citrus Peel Coated in Chocolate
Ingredients
  • 4 oranges
  • 2 lemons
  • 4½ cups white sugar plus extra
  • 1½ cups water
  • 300gms dark cooking chocolate
Instructions
  1. Begin this recipe a day ahead.
  2. Wash and dry the fruit.
  3. Top and tail the fruit.
  4. Cut each orange and lemon into quarters and carefully remove the flesh without tearing the skin.
  5. Cut each quarter of peel into slices about .5cm thick - about 6 slices/qtr orange.
  6. Combine sugar and water in a medium-sized saucepan over medium heat and stir until sugar is dissolved. Stop stirring.
  7. Using a candy thermometer, bring to 110C (230F).
  8. Add peels. To coat the peels, agitate the pan gently.
  9. Continue to simmer until peels are translucent - about an hour.
  10. Strain peels but keep syrup (good for cocktails, cakes etc).
  11. Sprinkle a tray lined with baking paper with extra sugar and spread peels onto tray and coat well. Leave overnight to dry.
  12. Place chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted. Dip one half of each peel into chocolate and place on a tray lined with baking paper. Refrigerate until set.
  13. To store the candied peel, place in an airtight container and leave in a cool place.
  14. Serve with coffee or wine or port and cigars.
Recipe by Hotly Spiced at http://hotlyspiced.com/candied-citrus-peel/