White Chocolate Orangettes Recipe

How to make it

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• Butter a cookie sheet and line it with wax paper then set aside.
• Using a sharp paring knife cut rinds off the oranges in the largest pieces possible.
• Remove as much of the white pith as you can leaving the orange rind 1/4” thick.
• Fill a heavy medium pan with 4 cups of water.
• Add orange rinds and bring water to a boil then boil 3 minutes.
• Remove rinds with a slotted spoon and discard the water.
• Combine sugar and remaining 2 cups water in the same pan.
• Place pan over medium heat then stir until sugar dissolves and syrup comes to a simmer.
• Add orange rinds and simmer 10 minutes.
• Remove pan from heat and allow rinds to cool in syrup at least 30 minutes.
• If desired leave rinds in syrup up to 12 hours giving them a more candied taste.
• Remove rinds from syrup and place on a cooling rack to dry 30 minutes.
• Discard syrup and when rinds are dry slice lengthwise into 1/4" strips.
• Set aside while you melt the chocolate.
• Melt 6 ounces of the chocolate in the top of a double boiler set over hot water.
• When chocolate has melted completely remove top part of double boiler or bowl from hot water.
• Add remaining chocolate and stir until chocolate is melted and smooth.
• Insert a candy thermometer or chocolate thermometer into the melted chocolate.
• Its temperature should be 88 to 90 degrees.
• If chocolate is too cold place it back over hot water until temperature reaches 88 to 90 degrees.
• If it is too hot let it cool until the desired temperature is reached.
• Using a pair of clean tweezers dip each slice of rind into melted chocolate.
• Place dipped rind onto prepared cookie sheet and let candy cool 4 hours.
• Store in airtight container in layers separated by wax paper at room temperature up to 2 weeks.