Since there were some oranges in my fridge as well as some dark chocolate in my pantry, I went ahead and made some with the recipe I found on the net. I know the first thing that comes to your mind when you look at the photos will be, "Chay! it does not even look tempting!" Yes, I agree, I failed to make them look appealing *SOB SOB*, but please do not judge them by the look. Do give this recipe a chance, and I am sure yours will come out far more prettier than mine. Trust me, this is a good recipe and yielded toothsome candied orange slices which I enjoyed very much! I only shared a few slices with my Quay Lo and I ate the rest all by myself! LOL! I will definitely make this again and try to improve the look the next time. I am proud to say that mine were as good as those I bought in London which was ultra expensive to me, about USD36.00 (RM108.00) per 400 gms. Now that I can do this myself, there is no way that I am going to pay through my nose for that again.
Largely adapted from foodandwine.com
Ingredients:
4 valencia oranges
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)
Method to candy the orange slices:
In a medium skillet, combine the water and sugar and bring to a boil. Add the orange slices and cook over moderate heat, turning them occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes. Reduce the heat to moderately low and simmer until the syrup is thick and the slices are tender but still intact, turning occasionally, about 10 minutes. Transfer the orange slices to a rack to cool. Reserve the syrup for another use.
In a medium skillet, combine the water and sugar and bring to a boil. Add the orange slices and cook over moderate heat, turning them occasionally, until the liquid is reduced to a thin syrup and the orange slices are translucent, about 20 minutes. Reduce the heat to moderately low and simmer until the syrup is thick and the slices are tender but still intact, turning occasionally, about 10 minutes. Transfer the orange slices to a rack to cool. Reserve the syrup for another use.
MAKE AHEAD The candied orange slices can be refrigerated for up to 2 weeks.
Method to prepare the chocolate dipping:
Method to prepare the chocolate dipping:
Place the chocolate in a double boiler over simmering water, and stir until the chocolate is melted and smooth. Dip the 2/3 of the length of each candied orange sliced in the chocolate, leaving 1/3 of the slice exposed, and place it on the parchment-lined baking sheet. Allow the chocolate to set before serving.
