Candied Orange Slices Dipped In Chocolate

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• 4 valencia oranges
• 2 cups water
• 3 1/2 cups granulated sugar
• 3 cups granulated sugar, as needed for coating
• 2 lbs semisweet chocolate, chopped into small pieces (reserve a 2-ounce chunk)

Recipe

• 1 cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 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; 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 degree water: chocolate can be melted in the microwave.
• 8 when all the chocolate is melted and creamy and registers 100 degrees 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 degrees to 91 degree, then remove what remains of the chunk of chocolate.
• 10 now dip the orange slices 2/3 of 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 degree water again until it reaches 88 to 91 degrees.