Candied Orange Peel Chocolate Bark

Products Used

Ingredients

3 cups of water, divided
3 large oranges
1 3/4 cups + 1/4 cup Dixie Crystals Extra Fine Granulated Sugar, divided
16 ounces melted and tempered semi-sweet chocolate or melted dark cocoa candy melts

Directions

Bring 2 cups of water to a boil in a small saucepan. Meanwhile, use a vegetable peeler to peel strips of orange flesh from oranges leaving white pith behind.
When water comes to a boil, add orange peel.
Reduce heat to medium and simmer for 15 minutes.
Pour water and orange peel through a strainer. Rinse orange peel well with running water, then set aside.
Pour remaining 1 cup of water into saucepan and add 1 3/4 cups sugar. Bring water and sugar to a boil over high heat.
Stir in orange peel and turn heat to low.
Let orange peel simmer for 45-50 minutes until sugar syrup thickens slightly. It should register around 240°F on a candy thermometer.
Use tongs or a fork to lift orange peel out of sugar syrup.
Set orange peel on a metal cooling rack set over a pan to allow any excess sugar syrup to drip off.
Allow orange peel to cool on rack for about 30 minutes.
Lift orange peel from cooling rack and toss pieces in remaining 1/4 cup of sugar.
Cut orange peel strips into smaller pieces if desired.
Spread chocolate onto a parchment paper-lined baking sheet and sprinkle orange peel over top.
Chill in refrigerator for about 15 minutes until chocolate hardens.
Break chocolate into pieces and enjoy. Store in an airtight container for up to one week.

Dixie Crystals Insight

Temper pure semi-sweet chocolate by melting 12 ounces until it reaches 110-115°F. Stir remaining 4 ounces of chocolate into melted chocolate. Continue to stir chocolate until it cools to 90°F. Remove any un-melted chocolate. Test chocolate by dipping a spoon or metal spatula into chocolate to coat it with a very thin layer of chocolate. If is hardens in a few minutes, chocolate is tempered.

Recipe created for Dixie Crystals by Beth Jackson Klosterboer @Hungry Happenings.

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