Chocolate Covered Orange Peels

1. Stage

Prepare the pan: Line a half sheet pan or rimmed baking pan with foil. Set aside.

2. Stage

Prep the orange peel strips: Bring a medium pot of water to a boil.  Using a paring knife, trim 1/4 inch off the top and bottom on the oranges. Discard the trimmed tops and bottoms. Now, cut the peel on each orange into quadrants, to make 4 vertical segments. You can leave the fruit itself whole, to eat later, if desired. Remove each section of peel in 1 piece. Lay flat on a cutting board and use a chef's knife to cut into 1/4-inch-wide strips (leave the pith on).  Drop the orange peel slices in the pot of boiling water and simmer for 15 minutes. Drain in a colander, rinse, and drain well.

3. Stage

Make the simple syrup: In a medium saucepan, combine sugar and water and bring to a boil over medium heat, stirring to dissolve sugar.

4. Stage

Cook the orange peel, then toss in the sugar: Add the boiled peel slices. Return to a boil. Reduce the heat to keep the syrup bubbling but not boiling over. Simmer until the peel is very soft when pierced with a paring knife, about 45-50 minutes, reducing the heat as necessary to maintain a hearty simmer. Pour the sugar into a large, wide bowl. Lift the orange peel strips from the syrup with tongs and drop in the sugar. Turn to coat, then transfer to the foil-lined pan, not touching. Reserve the syrup for another use. (The orange-flavored syrup is quite thick, stir in 1/4 cup water and simmer briefly, then cool to use to sweeten cocktails, tea, or bowls of fruit and yogurt.) Let stand in a well-ventilated spot until the coating is dry, 1 to 2 days. (If you have a cooling rack, you can set the peels on the rack for a faster drying time.)

5. Stage

Dip the peels in melted chocolate: When the orange peels are firm and dry to the touch, line a baking sheet with waxed paper.  Chop the chocolate in small pieces. Place the chocolate in a double boiler or a heatproof bowl set over a pot of over simmering water. Stir until melted and smooth, then transfer to a 2-cup glass measuring cup.  Dip each strip in chocolate, covering about 3/4 of the peel. Place each on the prepared pan as you go. Sprinkle with colored jimmies or nuts, if desired. When the chocolate has set, transfer to an airtight container, separating layers with waxed paper, and refrigerate for up to 1 month.  Did you love this recipe? Leave us some stars below!