Candied Orange Slices Dipped In Chocolate Recipe

How to make it

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• Cut the oranges in half lengthwise.
• With the cut side down, slice the oranges crosswise into 1/4-inch slices. DO NOT peel. Discard the stem ends.
• In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar,.
• Sir to blend, then bring to a boil over medium heat.
• Add the orange slices, separating them, and simmer them gently for 1 hour uncovered. Occasionally dunk any floating slices.
• **NOTE: When cooking the orange slices DO-NOT STIR. If someone is helping you make sure they do not stir, just them push down on the orange slices as recipe says.
• Remove from heat and cool to room temperature.
• Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours.
• Cut the slices in half again after cooking.to make thinner slices.
• NOTE; I dried them in my oven. Preheat to 350F and then turn off heat, or if oven has a pilot light, this works great if it is a damp day.
• After drying the slices, toss them in the granulated sugar and set them aside. Do not stack them because they will stick together.
• While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over boiling water, or chocolate can be melted in the microwave.
• When all the chocolate is melted and creamy and registers 100C/212F on a candy themometer, remove the top section from the double boiler.
• Add the 2-ounce of chocolate and gently stir until the thermometer reads 88C/190F to 91C/196F, then remove what remains of the chunk of chocolate.
• Dip the orange slices 2/3 of the way into the chocalate.
• Gently scrape off excess chocolate against the side of the pan.
• Place the orange slices on a sheet of wax paper to set.
• Work quickly with the slices .
• **If the chocolate becomes to thick for dipping place it over the boiling water again until it reaches 88 /190Fto 91/196F degrees.