Recipe

White Chocolate Orangettes Recipe


White Chocolate Orangettes Recipe Chefmeow / All my dishes
1 year ago
This is a recipe I obtained from the Sullivan Estate in Quinlan, Texas in 1988. Sounds very interesting. I have not tried it, but do love oranges and white chocolate.
Prep:10m Cook:30m Servings:10

Chefmeow

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Ingredients
  • 4 large thick skinned oranges
  • 6 cups water divided
  • 2 cups granulated sugar
  • 12 ounces white chocolate coarsely chopped

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

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