The peels cook for 45 minutes in the simmering syrup – DO NOT STIR! I can only get them in December, because I live in Arizona. -Line cookie sheet with saltine crackers in single layer. -Bake at 400 degrees for 5-6 minutes. These can also be rolled in plain granulated sugar, you don’t have to use large crystal sugar as that is harder to find and more expensive. OMG burnt candied walnuts while drooling over this recipe. I ran into a citrus street vendor the other day and bought about 15 oranges. I think you can tell I don’t cook that much. Just made these and they are absolutely delicious! -In a saucepan, combine sugar and butter. Anyway, keep chocolate as far from the heat sources as possible. I do grind pink coarse salt over them after dipping, and I think that really puts these over the top. Someone pleeeeaaase tell me how to fix this, and no one tell anyone I messed up such a simple recipe! Thanks! LOL! Thanks for any suggestions you have! May I ask how you did that? Penny Raynor. First published November 18, 2006 on smittenkitchen.com |, index of cookbooks referenced on smitten kitchen, http://smallappletree.blogspot.com/2011/05/orangettes.html. Found the recipe while reading your grapefruit post… and a tiny sidenote to add. I know just the person that will love it! Thanks Deb! Mostly – have you tried it in coffee? Very yummy drizzled over ice cream or poured into black tea as a sweetener. Er, just read the comments, too. shuna – Thank you! Marce – I made just one orange worth of peels, too, as I didn’t need a pound of them around! Its Feb 2018. Um, so nobody else’s peels were mushy? Wonderful recipe! That picture of the orange is spectacular. Store the orange pieces in your belly. Soaking overnight and blanching four times definitely isn’t necessary. ;-). I absolutely adore your website, though this is my first time commenting. I was wondering though, would this work for other types of citrus peels?? What if one were to make a batch of these and chop each one into a few nuggety pieces and then use them in cookies instead of chocolate chips…? I do scrape the pith off the orange once the quarters are peeled and then I blanch mine 3 times, each time starting with fresh cold water and bringing up to a boil, draining and repeating. OR, if you are in the frozen tundra of the north like me, then just set it outside to cool faster. Elise — I think (er, sterilized!) I was just curious. The idea is to get the bitterness out and replace it with sugar. Unless you are using coating chocolate, the chocolate MUST be tempered. You just solved the “But what if someone doesn’t want pumpkin or pecan pie” dilema! Vaishali — Did they perhaps just not drain enough, or dry out enough after they drained? They were all a resounding success and were met with recipe requests. X M. If you’re going to give these as gifts or if these are for anyone but yourself, you’ll probably want to make sure the chocolate is tempered. I will never make these. I just got a bag of valencia oranges from my co-op and I was wondering if they might work in this recipe? Dry them before dipping! If you go over the max. So now I can make them at home!! I combined these methods, doing an overnight soak plus two simmerings. What is fantastic is with the sugar liquid and oranges that is left over from the recipe I used it to make a wonderful marmalade! Joy of Cooking also recommends a slightly stronger syrup, but only recommends simmering in it for 20 minutes. there’s thirty minutes left on the timer and im REALLY tempted to peek in the pan. When you buy chocolate, it is already tempered, so all you have to do is melt it without letting it go above its maximum working temperature. Are you supposed to let them dry overnight? Like the whole idea, Just to add that I may try this with white choclate as well. I made these for Valentine’s Day this year. I guess you could vary what kind of chocolate you would like to use….also what kind of nuts. this is really wonderful! Oh my. My ‘tweaks’ are to blanche three times ALWAYS, and rinse in cold water in between blanches. Neil – Do it! That’s a very cool dessert idea, and very simple and easy to make. Bless your heart. I did three oranges’ worth, and doing them one by one was making me batty, so I tried a lot of different methods — none of which were satisfying. (Like someone else I thought they’d be fab with a pinch of cayenne pepper next time, and maybe a wee pinch of cinnamon too.) I have only been reading your site for a few weeks and am officially obsessed. Found one on the Orangette blog, which included a link to the recipe for orangettes (2006). Good Wine Under $20 So you've found an exciting new recipe to make tonight, your grocery list is made, and now there's only one thing left to do: find the perfect wine to pair with it. I have never understood the boiling part. WendyP – I wish I could say but this was my very first time making them and the very first recipe I stumbled across, so I don’t feel I’m any kind of expert. Absolutely delicious! Chocolate covered orange peels and chocolate covered orange slices are my absolute favorite, I think I could live off of them. The lovely cake, BTW, is the Porter Cake by Rachel Allen on Epicurious. The simple syrup was great in my Ice Tea afterwards what a bonus. Grace: Definitely not just an old wives tale, as I tasted the peels at each step. In the end, my chocolate covered orange peals looked a little more…. -Preheat oven to 400 degrees. SO DOING THIS I think I will try to make rings out of them though? What is that? My mom made candied grapefruit peel one year. I have heard tell of people using Club Crackers in stead of saltines. If I may suggest omitting one step. I made it today again, it worked out much better. What am I doing wrong? Hi – this recipe looks amazing! My grocery store had 8lbs of navel oranges for $3.49….so I’m planning on making 3 batches. mmm – they look SO good It’s very hard to say whether they’ll stay there or float into the cake. Hi there. My mom used to make candied orange peels for us kids but she would make chocolate covered ones for dad. After a bit of trial and error, I found chopsticks to be the perfect dipping device! Sometimes my husband will eat a whole orange, peel and all! Thank you so much! While I am a bit intimidated, I might actually try making this. So it works out well, though a little differently. Maytal – I’ll look out for recipes for orange slices. Thank you! Do citrus rinds freeze well? This is done to remove the bitterness of the peels. Could you recommend a way to wrap these so I could ship them to my dad? I just wanted to thank you for this recipe…I’ve made these for the past few years, and everybody is wild about them. With grapefruit I will sometimes blanch 3 times. I let the peels dry overnight (mostly because I got lazy) which worked very well. Hi Lori — The orange peels are actually candied! Bring to a rolling boil for 3 minutes. What a delight to see your brand at the top of the page. I am wondering… would mandarin oranges work for this too? Anyway this sounds delicious and I will make them for my kids later tonight. Are these? Did you let them dry up after they are put in the simple syrup. Thank you for sharing. Thanks smitten! Deb — I’m actually making these right now! I will try to temper the chocolate the next time I make these. I have loved Purdy’s Candies Orange Chocolates for years and you could only get them at Christmas and I am no where near a major city anymore so I haven’t had them in forever! I have seen pretty much everything exle in chocolate except peels. Orangette is fancy but not fussy. I used orange juice instead of water as suggested by sts 23). We just dip one end of the orange sticks in the chocolate, however. And I kept the pith on! Instead of doing strips, though, I cut the peels into little, bite-size hearts. I used 1 1/2 cups each of water and sugar for the simple syrup to make sure it wouldn’t evaporate during the hour. ONLY SWISH THE PAN SLIGHTLY IF YOU NEED TO MOVE ANY OF THEM AROUND – and then I let them drain on a wire rack slightly before rolling in sugar. Just don’t cook the peels so long in the syrup. How do you think this recipe might compare? They turned out not only delicious (many never made it to my Valentines … ) but adorable! I have had good results candying the peels one evening and then dipping them in tempered chocolate the next evening. Would that simply require a) thicker skinned oranges and/or b) letting them dry longer before enrobing in the chocolate? They hardened and are delicious. Hi Deb, upon a recent visit to one of those “quaint” candy shoppes, we found honey-soaked orange slices dipped in chocolate. Mine were just too soft to get a smooth coat, and I toyed with the idea of redipping with once completely cooled. I love how well you describe the process and I love the quality of your pictures! It could work, right? Nice. Do you have a receipe for chocolate covered orange slices ? Otherwise, I loved the way they turned out. * Unless you have huge oranges, a 12-oz bag of chocolate chips is more than enough for four. Abbie — Great idea! I make something similar to these, and if you make a double batch of the simple syrup and pull the strip at the same time, you have left an amazingly fragrent orange syrup that can almost completly substitute for triple sec. I made them yesterday and you have totally made my week! A great time to cook, eat like a pig and be with the family :). And, it was really funny. I’d actually never thought about that — it would be nice to candy your own fruit vs. buying them, probably riddled with preservatives.

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