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Chocolate-dipped Candied Citrus Peel recipe

Chocolate dipped candied citrus peel

Some friends of mine made these recently, using oranges, grapefruit and limes. Of these, the lime was the surprise favorite of the evening, resulting in some amusing jockeying for proxiity to the last plate of treats.

While I haven't made these myself, I would guess that you can easily double the amount of peel without increasing the amount of other ingredients. More than that and I would increase the amount of water in which the peel is boiled and make more syrup.

Chocolate dipped candied lime peelChocolate-dipped Candied Citrus Peel

Candied Citrus Peel
fruit (pick one) ~ oranges 6 | grapefruit 4-5 | lemons 12 | limes 18
water 12 cups (divided in thirds)
water 1 1/2 cups
sugar 4 1/2 cups
sugar 1/2 cup

Peel fruit in long strips using a paring knife. Remove any white pith from the peel and cut peel into 1/2 x 2 inch pieces.

Put 4 cups of water in a heavy saucepan and bring it to a boil. Add the peel, let it boil again. Cover and reduce heat to low for 20 minutes. Drain. Repeat two more times.

Measure 1 1/2 cups of water and 4 1/2 cups sugar into saucepan and stir occasionally while bringing it to a boil over medium heat. Once it boils, reduce heat to low, attach a thermometer to pan (make sure it does not touch the bottom of the pan) and cook, without stirring, to 230° (thread), about 20 minutes. Add peel and continue cooking over low heat, stirring occasionally, to 240° (soft ball stage).

The syrup will drip off the peel when you remove it from the sugar syrup so you need to set up a wire rack over something that will catch the syrup. If you want to save the syrup to reuse it, use waxed paper; If you are going to throw the syrup away, you may prefer two layers of paper towels on a cookie sheet.

Remove peel from sugar syrup using a slotted spoon and drain on wire racks until the syrup has all drained off. (If you plan on reusing the syrup, pick up a piece of wax paper, fold it in half lengthwise and pour the syrup into a jar. Cover tightly and store in the refrigerator.)

Candied citrus peel coated in chocolatePut 1/2 cup sugar in a shallow bowl or on a piece of waxed paper. Roll each piece of peel in the sugar to coat well. Place peel on clean wire racks to dry.

Chocolate dipping
About an hour after peel is rolled in sugar, melt 1/2 cup chocolate (in double boiler or using microwave on medium for a minute or two). Dip half of each piece of peel in chocolate and return to rack to set completely.

Candied peel keep for about two weeks in an airtight container. If it becomes sticky, roll it in sugar again.

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