MMM! Take those candied citrus peels a step further into NomNomTown with an extra step of dipping them in chocolate! Don't imagine the taste, try them today! #SoNomNom4U #ChocolateDippedCandiedCitrusPeels #Vegetarian
5 citrus fruit peelings (mix and/or match oranges, grapefruit, lemons and limes!)
2 cups water
2 cups + 1/2 cup granulated sugar
6 oz (about 1/2 cup) Semi-Sweet Chocolate
3 TBSP Butter
2 TBSP Corn Syrup
About 20 Large Strawberries
Preheat oven to 200°F
Line a baking sheet with parchment paper.
Directions:
Remove the peel of each piece of citrus. To do this, cut fruit in half and cut each half in half so you have quarters. Now, carefully take a knife and slide it between the fruit and the peel until the fruit comes off the peel. Place fruit in a zipper bag. Take the peel and cut it lengthwise in 4 strips. set aside and repeat with each quartered piece until all fruits are set aside in a zipper bag and the peels are collected onto a plate.
Bring 2 cups of water to a boil and add citrus peels. Boil until the peels become translucent. Drain water and fill back up with 2 cups of fresh water and 2 cups of sugar.
Heat until sugar dissolves. Add citrus peels and stir. boil in sugar water for about 5 minutes.
Using a slotted spoon, remove the transparent peels and place them into a fine mesh sieve. When they are all in the sieve, shake gently to remove all excess liquid. After they are no longer dripping, dumo the peels in a bowl with half cup sugar. Toss to coat and remove from sugar with a slotted spoon. Shake off excess sugar.
Now, place peels on a parchment lined baking sheet and bake for 1 hour, or until peels are dry.
Once they are dry, remove from oven and cool completely on the counter. When cooled to room temperature, place them in the refrigerator. When peels are completely refrigerated, remove from the fridge and it is the time to make chocolate dipped peels!
Line a large platter with wax paper. Set aside.
Dipping Directions:
In a double boiler or a small pot placed inside a larger pot of water, (make sure water cannot get into smaller pot with chocolate.) add chocolate, butter, and corn syrup. Melt everything together until it is all blended and smooth. Don't overheat or it will lose its gloss when it cools! Remove from heat. Remove smaller pot from water and pour contents into a small bowl. Place small bowl in a dish of warm water so it remains melted while you work.
Take a candied peel and dip it in chocolate until it is about 3/4 coated. Leave an area at the top uncoated. Shake gently to remove extra chocolate and place it on the wax paper lined platter. Repeat until all candied peels are covered. Let chocolate set up about 30 minutes, or 20 if refrigerated. The colder the peels are before they are dipped, the faster the chocolate will harden.
When chocolate hardens, eat and enjoy!
