Another version of Candied Orange Peel … this time coated in sugar and dipped.

• 3 oranges
• 2 cups sugar
• 2 cups water
• 1 cup caster sugar to coat
• 300g dark chocolate

1. Slice the oranges in segments … like you were off to feed a football team at half-time. Peel off the skin and slice thinly. Trim off as much pith as you can without making the peel flimsy.
2. Boil the peel for 5 mins, rinse under cold water. Boil for another 5 mins and rinse again, then set aside.
3. Add the sugar and water to a pot, bring to the boil and stirring until the sugar is dissolved.
4. Add the peel and turn down the heat to medium, half cover and gently simmer for 1 – 2 hours. Covering makes sure the peel on the top does not dry out. Also the time varies depending on the oranges … taste before removing.
5. Place a sheet of old newspaper under a wire rack.
6. Remove the peel and allow to dry on the wire rack for 10 mins.
7. Put the caster sugar in a shallow bowl and toss the peel in to coat it.
8. Once completely dry, store in an airtight container.
9. To dip, temper the chocolate but make sure what ever bowl you use is deep enough for dipping the long strips of orange. I didn’t :-0 I wanted just a hint of candied peel showing not half a feckin’ orange!

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