Description
Delight in these beautifully candied orange slices, slowly simmered in a fragrant sugar syrup infused with warm spices, then gently dried in the oven before being luxuriously dipped in your preferred chocolate. Perfect as a elegant treat or a gift, these chocolate-dipped candied oranges balance zesty citrus brightness with rich, sweet chocolate indulgence.
Ingredients
Scale
Oranges
- 6 oranges
Syrup
- 3 cups sugar
- 1 2/3 cups water
- Spices: 1 cinnamon stick, 3 cloves, 1 star anise
Chocolate
- 200 grams preferred chocolate for dipping (dark, milk, or semi-sweet)
Instructions
- Prepare the Orange Slices: Wash the oranges thoroughly and slice them into approximately 0.3-inch thick rounds. Optionally, blanch the slices in boiling water for 5-10 minutes to reduce bitterness and then drain.
- Cook in Sugar Syrup: In a large pot, combine sugar, water, cinnamon stick, cloves, and star anise. Bring the mixture to a gentle simmer over low heat, then add the orange slices. Cook slowly for about 1.5 hours, allowing the slices to candy and absorb the spiced syrup flavors.
- Drain and Prepare for Drying: Remove the candied orange slices from the pot and drain off any excess syrup. Lay the slices flat on paper towels to absorb additional moisture, then transfer them to a baking sheet lined with parchment paper.
- Dry in the Oven: Preheat your oven to 212°F (100°C). Place the baking sheet in the oven and bake the orange slices for 30 minutes, flipping them halfway through to ensure even drying and a slightly chewy texture.
- Cool and Dip in Chocolate: Allow the orange slices to cool completely after baking. Melt your chosen chocolate gently using a double boiler or microwave. Dip each cooled slice into the melted chocolate until fully coated, then lay them out on parchment paper to set and harden.
Notes
- Blanching oranges reduces bitterness but is optional if you prefer a more intense orange flavor.
- Ensure oranges are sliced evenly for uniform candying and drying.
- If desired, sprinkle a pinch of sea salt on the chocolate before it sets for a sweet-salty contrast.
- Use parchment paper during baking and chocolate coating for easy cleanup.
- Store the finished chocolate-dipped candied oranges in an airtight container at room temperature for up to 2 weeks.
