Chocolate-dipped candied orange rind
Makes enough for 4 gifts
Take a few minutes to cut away as much pith as possible from each piece of rind; the end result will be less bitter. With or without chocolate, wrap the strips in cellophane bags tied with ribbons.
|2 1/4||cups sugar|
|Extra sugar (for rolling)|
|16||ounces (2 cups) semisweet chocolate or chips|
2. In a medium saucepan, combine the orange strips with enough cold water to cover them. Bring to a boil and drain into a colander. Repeat this process 2 more times.
3. In the same pan, combine the sugar and the 1 cup of water. Set the pan over low heat. Stir several times until the sugar dissolves. With a wet pastry brush, brush the sides of the pan to remove or dissolve any sugar crystals. Bring to a boil. Add the orange pieces. Simmer over low heat for 30 minutes or until the rind is tender and somewhat translucent.
4. Drain the rind into a colander.
5. Put the sugar into a shallow bowl. With tongs, add a few pieces of rind and toss them to coat them all over. Transfer to a wire rack. Continue with the remaining rind. Let it dry for several hours.
6. Put the chocolate into a heatproof bowl. Set it over hot but not boiling water until the chocolate melts. Dip the ends of each piece of orange rind into chocolate. Dry on a wire rack for several hours. Karoline Boehm Goodnick