Candied Orange Peel vs. Jellied Orange Candies
December 1, 2010
As promised here are two recipes. The first is for Candied Orange Peel. The second is for Jellied Orange Candies.
For best results you'll have to temper the chocolate so review those instructional blog posts, or refer to your Chocolate University Online lesson materials, if you need to refresh your memory.
| Candied Orange Peel • 1 large navel orange • 3/4 cup sugar • 1/2 cup water • 1/2 cup semisweet chocolate, chopped Using a vegetable peeler, cut the orange peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring the water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. |
I recommend trying both recipes so you can discover your favorite. Here's the second...
| Orange Jelly Candy • 2 teaspoons butter • 1 package (1-3/4 ounces) powdered fruit pectin • 1/2 teaspoon baking soda • 3/4 cup water • 1 cup sugar • 1 cup light corn syrup • 1/8 teaspoon orange oil • 5 drops each red and yellow food coloring • Semisweet chocolate, chopped Grease a 9-inch square pan with 2 teaspoons butter and set aside. In a large saucepan, combine the pectin, baking soda, and water. The mixture will foam. In another saucepan, combine sugar and corn syrup. Bring both mixtures to a boil. Cook until foam on pectin mixture thins out a little. Bring the sugar mixture to a full rolling boil (about 4 minutes). Gradually add pectin mixture to the boiling sugar mixture, stirring constantly. Boil for 1 minute. Continue to stir constantly. Remove from the heat. Stir in orange oil and food coloring and immediately pour into the prepared pan. Let stand at room temperature until set - about 3 hours. Dip a knife into warm water and use it to cut firm candy into squares or rectangles (fingers). Melt and temper the chocolate. Dip the pectin shapes into the tempered chocolate. Shake off excess and allow to dry and harden at room temperature. |
Enjoy!
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