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2 Combine orange peel strips and enough water in a large saucepan to cover by about 1 inch. Bring to a boil over medium-high heat. Drain and repeat the boiling process with fresh water. Drain well. Step. 3 Combine the sugar, 2 cups of water, and orange peel strips in the same large saucepan.
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Step 1. Wash the oranges and remove the peel with a sharp vegetable peeler, avoiding any white pith. Put the orange peel in a saucepan with 4 cups water and a pinch of salt. Bring to a boil over.
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Preparation. Step 1. Using a sharp paring knife, slice off tops and bottoms from 2 large oranges; discard.Score peels vertically into quarters, then remove peels with white pith attached; save.
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Bring this to a boil, then drain over a colander and repeat once more. Add the orange peel strips back to the pot along with 2 cups of water, 1 cup of sugar and the vanilla bean. Bring to a boil, then reduce the heat to a simmer. Simmer uncovered for about 30-35 minutes.
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Add orange peel strips; boil gently until until all syrup is absorbed and peel is transparent, about 30-35 minutes. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry. Melt chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Cool on wire racks coated with cooking spray.
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Cut the peel into strips approximately ⅓-1/2 of an inch (1-1.5 cm thick). Transfer the peels to a saucepan and add enough water to let the peels float. For the amount indicated in the recipe bellow you'll need about 6-7 cups of water or 3 ½ cups of water for every cup of orange peels. Bring to a boil. Once vigorously boiling, drain the peels.
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Slice the peels into thin strips and trim the edges if needed. Fill a medium pot halfway full of water. Bring water to a boil and then add the orange peels. Blanch the orange peels in the boiling water for about 5 minutes. Drain and rinse the peels and repeat the blanching process a second time. Blanching the peels twice removes the bitterness.
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Cut off the bottom and top of the orange. Cut the peel and white skin vertically from one end to other, without taking the fruit. Cut the pieces into ¼ (6mm),⅓ (8mm) thick. Blanching: Put the peels in pan and cover with enough water and bring to a boil. Remove the peels from the pan and drain.
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Making chocolate coated orange peels using microwave. Defrost the chocolate chips for 60 seconds in microwave, mixing every 15 seconds. Mix well until smooth. Dip the orange peels in the melted chocolate and coat well using a fork. Place the chocolate covered orange peel on a wax paper for drying.
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Place the chocolate in a double boiler over simmering water, and stir until the chocolate is melted and smooth. Dip the 2/3 of the length of each candied orange strip in the chocolate, leaving 1/3 of the peel exposed, and place it on the parchment-lined baking sheet. Allow the chocolate to set before serving. Nutrition Facts (per serving) 113.
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Boil for 5 minutes, then drain. Pour fresh water (2 cups) in the same pot and add the peels in. Repeat the same process. This will remove some of the peel's bitterness. In a small saucepan, dissolve 1 cup sugar in 1 cup water, add the peels and simmer for about 45 minutes or until the peels are translucent.
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Bring to a boil over medium-high heat, reduce the heat and simmer for 15 minutes. Drain, cover with fresh water and repeat the process again. Drain and rinse the peel. Bring 1 1/2 cups sugar and 1 1/2 cups water to a boil over medium-high heat and cook until the sugar dissolves.
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Turn the heat down to medium. Bring the water to a boil to dissolve the sugar. This is essentially making a simple syrup. Allow it to boil for about a minute, then turn the heat down to low, and add the orange peels to the simple syrup. Bring it to a simmer and allow it to simmer for 45 minutes to 1 hour and 15 minutes.
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In a pot, whisk together the sugar and water and return to the stove over a medium heat. Simmer the sugar syrup, until all the sugar has melted and combined. Do not let it boil. Add the orange peels to the sugar syrup and simmer over a medium low heat for about 30 minutes or until the orange peels are translucent.
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Melt the chocolate in a bowl with the coconut oil in the microwave for 30 second intervals, stirring in between until creamy and dippable. **Add more coconut oil if the chocolate is too thin. Dip each orange peel in, leaving the top exposed. Lay the chocolate dipped orange peels on the wax paper and let dry for 2-3 hours.
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Rinse the pan, then add the sugar and 600ml water. Warm over a medium heat, stirring, until the sugar has dissolved and the syrup is clear. Bring to the. boil, then add the peel. Lower the heat a bit and simmer until the peel turns very soft and the pith is translucent - about an hour or so, but keep an eye on it.