Chocolate covered candied orange peel

Molly Snyder

4 large navel oranges

1 cup sugar

1 ½ cups water

3 tablespoons corn syrup

¼ teaspoon salt

4 ounces semi-sweet chocolate baking squares

1 tablespoon shortening

With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use.

Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain, then repeat process twice, draining well each time. Cool for 5 minutes.

Carefully scrape off excess pulp from peel. Cut the peel into ¼ inch strips.

In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until all syrup is absorbed and peel is transparent, about 30 to 35 minutes.

Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry.

Melt the chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Dip the other half in sugar if desired.

Cool on racks that have been coated with nonstick cooking spray.

Store in a covered container in the refrigerator. Yield: about 3 cups.

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