ISRAELI CHOCOLATE-COATED ORANGE PEELS
A Jewish holiday candy. There are 3 recipes here, all which give a different result for the same idea. Choose the one that seems most to your liking, but eventually you will try them all.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
ISRAELI CHOCOLATE-COATED ORANGE PEELS
INGREDIENTS: Makes about 6 dozen
● 3 Navel Oranges
● 2 cups Sugar plus extra for rolling
● 2 Tablespoon(s) Fresh lemon juice
● 5 oz Bittersweet chocolate finely chopped (not unsweetened)
● 2 Teaspoon(s)Vegetable oil
DIRECTIONS:
1. Line a baking sheet with wax paper. Set aside.
2. Scrub oranges well, and cut in half. Scoop out the flesh and reserve for another use. Place the shells
in a medium-sized bowl and cover with cold water, keeping them under water with a small plate or lid.
Let soak for about 4 hours or overnight, replacing the water once.
3. Cut each shell in half; place in a large heavy saucepan. Add water to cover and bring to a boil over medium
high heat. Boil for 15 minutes. Drain and repeat the process. When oranges are cool enough to handle,
cut into strips about ¼ by 2". Return the strips to the saucepan; add sugar and 1 cup water. Bring to a
simmer over low heat. Cook gently, stirring occasionally, until liquid is almost gone, about 1½ to 2 hours.
(Watch closely toward the end of cooking.)
4. Add the lemon juice; stir to coat the strips. Drain the strips in a sieve. When they are cool enough to
handle, spread on the prepared baking sheet.
5. Put all but 1/4 c. of the chocolate and the oil in the top of a double boiler set over barely simmering
water. Stir just until melted, remove double boiler from heat, and add the remaining chocolate, stirring
until melted. Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to
the baking sheet. Place in the freezer for a minute or two to let the chocolate set. Remove from the
freezer and let them sit for several hours until they are firm. (Store in an airtight container for up to 3
months.)
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
CANDIED CITRUS PEEL
INGREDIENTS: RECIPE IS FOR 3 ORANGES, BUT CAN BE EASILY ADJUSTED
● 1 cup water
● 1 cup granulated sugar
● 3 navel oranges, washed with warm soap and water to remove any waxes and pesticides, and rinse well
● Remove zest with a vegetable peeler or Rotato Express® **SEE COOK'S NOTE** and cut into
½ inch long strips (Can use any citrus peel, lemons, oranges, grapefruit, tangerine, kumquats and etc.)
● 3 tablespoons superfine sugar
DIRECTIONS:
1. In a small saucepan over moderate heat bring water with granulated sugar to a boil. Add zest and simmer,
stirring occasionally, 15 minutes.
✚ Preheat your oven to 120℉
2. Drain the cooked zest through a strainer or fine sieve
3. Spread the cooked peel onto parchment covered cookie sheet and place in the warm oven for 30 minutes.
4. Remove from the oven and let cool.
5. Cut candied strips into the size you prefer.
6. Place the candied peel in a small zip-lock® bag with the superfine sugar and coat the candied peel.
7. The peel is now ready to use or to refrigerate or freeze.
 COOKS NOTE*
The ROTATO EXPRESS® is an electric potato peeler. The one I have will run on electricity from a kitchen outlet,
or 4 AA batteries. This is one of the best and lowest priced electric peeler out there. It peels potatoes perfectly as well as
carrots, tomatoes, and most fruits. It works especially well on citrus fruits, removing the peel and not the white bitter pith.
It removes the skin or peel without any wasteful cutting of edible flesh of the fruit or vegetable. I would be lost in my kitchen
without it.
It will remove the peel of an orange in one neat 4 foot length. It will peel a potato of only the skin, and then in one long strip
which depending on the size of the potato could result in a shoestring strip of potato as long as 6 to 8 feet long. Imagine
frying a filet of fish in that string of potato and then frying it in a potato wrapper. Just one great idea of many more you can
think of.
This great little gadget can be yours for around $25.00 at most stores and at Amazon or E-bay.
RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©
CANDIED ORANGE SLICES DIPPED IN CHOCOLATE
INGREDIENTS:Yield: 50 slices
● 4 navel oranges
● 2 cups water
● 3½ cups granulated sugar
● 3 cups granulated sugar, as needed for coating
● 2 lbs. semisweet chocolate, chopped into small pieces ( reserve a 2-ounce chunk)
COOKS NOTE*
When cooking the orange slices DO-NOT STIR. If someone is helping you make sure they do not stir just them push
down on the orange slices as recipe says.
DIRECTIONS:
1. Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into about ¼ inch slices,
(you will have ½ of a slice of orange:DO-NOT peel), discard the ends.
2. In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over
medium heat.
3. Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any
floating slices.
4. Remove from heat and cool to room temperature.
5. Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain
and dry for 24 hours;
COOKS NOTE*
I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.
6. After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
7. While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler
over 120℉ water:
COOKS NOTE*
Chocolate can be melted in the microwave.
8. When all the chocolate is melted and creamy and registers 100℉ on an instant themometer, remove the top section from
the double boiler.
9. Add the 2-ounce of chocolate and gently stir until the thermometer reads 88℉ to 91℉, then remove what remains of the
chunk of chocolate.
10. Now dip the orange slices ⅔of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
11. Place the orange slices on a sheet of wax paper to set.
12. Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120℉ water again until it
reaches 88℉ to 91℉.
13. Cool the chocolate covered slices to room temperature or until the chocolate has completely set. Serve
NOTE: ALTHOUGH NOT THE EXACT RECIPE PRESENTED, THE VIDEO(S) BELOW MIGHT BE OF HELP TO YOU.
 U-TUBE VIDEO - HOW TO MAKE CANDIED ORANGE PEELS - Jacques Pépin
U-TUBE VIDEO - HOW TO MAKE CANDIED ORANGE PEEL Rosetta
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