Candied Citrus Peel
Makes about 90 strips
|6||large, thick-skinned oranges|
|5||cups sugar, divided|
- Remove peel from white part of oranges in long strips with sharp paring knife. Reserve fruit for another use. Discard all pithy fruit membranes from peel. Cut peel into 2X1/2-inch strips. (There will be some oddly shaped pieces.) Place sheet of waxed paper under wire rack. Bring 4 cups water to a boil in heavy 3-quart saucepan over high heat. Add peel; return to a boil. Reduce heat to low. Cover; cook 20 minutes. Drain. Repeat process 2 times.
- Bring 4-1/2 cups sugar and 1-1/2 cups water to a boil in same saucepan over medium heat, stirring occasionally. Reduce heat to low. Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan). Cook over low heat about 20 minutes or until thermometer registers 230°F, without stirring. Add drained peel. Cook over low heat about 20 minutes more or until thermometer registers 240°F (soft-ball stage), stirring occasionally. Remove from heat. Remove strips with slotted spoon to wire rack over waxed paper. Discard syrup or save for another use. Cool strips until syrup has dripped off.
- Put remaining 1/2 cup sugar on another sheet of waxed paper. Roll strips, one at a time, in sugar. Set strips on wire rack about 1 hour or until dry. Store in airtight container. Keep in a cool place up to 2 weeks. If strips become slightly sticky, roll again in additional sugar.
Melt 1/2 cup semisweet chocolate chips and 1 tablespoon butter in small saucepan over low heat, stirring until smooth. Dip one end of each strip in melted chocolate; set on wire rack over waxed paper to dry. Let chocolate set completely before storing in airtight container.
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