Twelve Days of Holiday Treats: Orangettes

Welcome to Day 4 of

The Twelve Days of Holiday Treats!

Once again, this year, from December 1-12th I’ll post a new holiday treat recipe every day – inspiration for your holiday entertaining!

The recipes I’m sharing are small batch (perfect for this year of smaller gatherings – each recipe makes 1-dozen) that are simple to prepare and that use everyday ingredients and equipment  so hopefully you’ll be able to whip up any of these on a whim.

Today’s treat is a favourite from way back but one I hadn’t made myself until now. It’s definitely a little more involved than some of the treat recipes I am sharing but it’s a fun project for these “stay home holidays”. Orangettes are candied orange peel dipped in chocolate – flavours which scream “the holidays” (hello Terry’s Chocolate Oranges!).

This is a recipe that can be made in stages – none of them are that tricky, they just require a little patience so it really is a perfect recipe to make when you have a little time on your hands.

Tips for making perfect orangettes

1. DO use thicker-skinned oranges (you’ll thank me!) as the thinner skin is a bit fiddly to work with.
2. DO use the best quality chocolate you can. Since there are so few ingredients, it makes a difference.
3. DO take the time to blanch the peels twice – it will remove a lot of the bitterness, resulting in a better flavour in the end.
4. DO take the time to let the peels dry overnight, otherwise you’ll be trying to dip very sticky peels in chocolate and it will be messy.
5. Do play around with dipping the whole peel strip, drizzling chocolate and just half-dipping the peel for a pretty effect on a plate.

Yield: various yield

Orangettes (Chocolate-dipped candied orange peel)

Print

Easy chocolate-dipped candied orange peel - orangettes!

Prep Time 30 minutes

Cook Time 30 minutes

Drying Time 12 hours

Total Time 13 hours

Ingredients

• 1 orange (preferably with thick skin)

For the simple syrup:

• 250ml (1 cup) water
• 200g (1 cup) granulated sugar

For dipping:

• Approximately 200g good quality semisweet chocolate

Instructions

1. Line a baking tray with parchment paper.
2. Slice each end off the orange (so it is easy to sit flat on a cutting board) and slice the peel off the orange all the way around (from top to bottom).
3. Trim any excess white from the peels and slice them into thin strips.
4. Place the peels in a pot and fill the pot with water so it just covers them.
5. Place the pot on high heat and bring to the boil. Cook them (this is called blanching) for 5 minutes.
6. Remove the pot from the heat, drain the water our and fill the pot with fresh cold water
7. Place the pot on high heat again and bring to the boil. Blanch them for 5 minutes again.
8. Drain the water from the peels and set the peels aside while you prepare the simple syrup.
9. Place the sugar and water in the pot and bring to a simmer, stirring constantly until the sugar is dissolved.
10. Add the peels, stir and lower the heat to low. Cover the pot and let simmer for 1 hour (checking in on them from time to time).
11. After the peels have "candied" for an hour, remove them and place them so they don't touch on a parchment-lined baking tray.
12. Allow the peels to try completely (overnight).
13. Line a new baking tray with parchment paper.
14. Place the semisweet chocolate in a metal or ceramic bowl set over a pot of simmering water.
15. When the chocolate is about 3/4 melted, carefully remove the bowl from the simmering pot and continue to stir until all the chocolate is melted.
16. Carefully dip the orangettes in the chocolate and lay them on the parchment-lined baking tray and allow to cool/ harden.
17. You can also take a spoon and drizzle the tops of the candied peel with chocolate.
18. Store in single layers in an airtight container for a couple of days, making sure you have parchment layers in between each layer of orangettes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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• 
  Callebaut Chocolate Callets Semisweet (small discs) 53.8% cacao 2 lbs

did you make this recipe?

please leave a comment or review on the blog or share a photo and tag me on Instagram @eatlivtravwrite !

These were a lot of fun to make and play around with – and I couldn’t believe how easy they are! Sure, there is a bit of waiting time involved but it’s so worth it. These would make great gifts for the holidays!

Stay tuned to see what tomorrow brings and in the meantime…

Check out the rest of the 12 Days of Holiday Treats:

Day 1: Rice Krispie Wreaths

Day 2: Cranberry Cheesecake Bars

Day 3: Peppermint Bark

Day 4: Orangettes

Day 5: Rocky Road Chocolate Crackle Slice

Day 6: Candy Cane Sugar Cookies

Day 8: Mendiants

Day 9: Chewy Chocolate Mint Crackle Cookies

Day 10: Apricot, Coconut and Cranberry “truffles”

Day 11: Chocolate, Cherry and Almond Brownies

Day 12: Peppermint Hot Chocolate

OR

Check out last year’s 12 Days of Holiday Cookies:

Day 1: Easy Three Ingredient Shortbread

Day 2: Jam Drops

Day 3: Chocolate Caramel Slice

Day 4: Melting Moments

Day 5: White Christmas

Day 6: Langues de Chat

Day 7: Chocolate Coconut Slice

Day 8: Cornflake Biscuits

Day 9: Rocky Road

Day 10: Honey Joys

Day 11: Rum Ball Truffles

Day 12: Giant Florentine Cookie (to share)

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