Candied Blood Orange With Chocolate
Homemade candy may seem quite complicated for novice cooks, but even the most casual of chefs will be able to make these tasty treats. They’re easy enough to make anytime, but with the glowing red and chocolate brown, perfect for Halloween or end of the year celebrations.
- 2 large blood oranges
- 3/4 cup granulated sugar
- 1 1/2 cups water
- 3/4 cup bittersweet chocolate chips
- 2 tablespoons flaked sea salt OR
- 2 tablespoons candied ginger chopped OR
- 2 tablespoons almonds finely chopped
- Scrub the blood oranges with a vegetable brush to clean the skin.
- Slice a thin strip off either end at the navel and discard the ends.
- Cut the remainder of the oranges into round slices about 1/4-inch thick. Remove any seeds you find without destroying the membranes.
- Add the water and sugar to a deep skillet over a medium high setting and bring to a boil, stirring constantly until the sugar has dissolved.
- Bring the heat down to a low setting, and add the blood orange slices in a single layer. Simmer for about 1 hour. The slices, and membrane in particular, should become nearly transparent.
- Using tongs, remove the slices from the skillet and place on a cooling rack. Allow them to dry for at least 24 hours. At that point, they should be largely dry.
Chocolate & garnish
- Line a baking sheet with parchment paper and set aside.
- Create a double-boiler by filling a medium saucepan halfway with water. Then place a smaller saucepan in side. Add the chocolate chips to the smaller saucepan, and heat over a medium setting until the chocolate has melted. (You can also microwave for about 30 seconds).
- Dip the blood orange slices halfway in the chocolate, and then set on the parchment paper to set.
- Sprinkle with desired garnish before the chocolate has cooled.
- Transfer to the fridge and allow the candied slices to cool for about 15 minutes.
Note: The one thing you will need for this is time, since the candied slices need about 24 hours to dry.
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