Chocolate Dipped Candied Oranges

5 from 1 vote

Chocolate Dipped Candied Oranges

This is nature's candy. These orange slices are so chewy and the dark chocolate adds the perfect bitter sweet balance. I love choosing sweeteners and spices that infuse extra flavor into the oranges. You can even keep the syrup in the refrigerator for months for pancakes.

Prep Time30

Cook Time3 30

Total Time4

Course: Dessert, Side Dish

Cuisine: American

Keyword: chocolate coating, oranges

Servings: slices

Calories: 185kcal

Author: Chef Sara Furcini

Ingredients

2 Valencia Oranges
1 cup maple syrup
1 cup brown rice syrup or corn syrup
1 star anise
½ cup maple crystals or granulated sugar as needed for coating
1 pound 4 ounces 60% semi-sweet dark chocolate chopped

Instructions

Preheat oven to 250°F. Cut the oranges in half lengthwise, then with the cut side down, slice cross-wise into ¼-inch thick segments. Do not remove the peel.
Candy the oranges: In a 10-inch sauté pan, combine the syrups and star anise and bring to a boil over medium heat then lower to a simmer. Add the orange slices, separating them and simmer gently for 1 hour uncovered.
Dry in the oven: Remove from heat and cool to room temperature. With a slotted spoon, remove each segment and place on a cooling rack set over a sheet tray. Place the sheet tray in the oven, checking periodically for dryness. Cook for approximately 2.5 hours, until dry and pliable. If sticky, toss orange slices in the granulated maple crystals to coat.
Temper the chocolate: Set up a double boiler and begin to melt 1 pound of chocolate until candy thermometer registers 115°F. Remove from heat and stir in the remaining 4 ounces of chocolate or until the temperature drops to the low 80°s. Bring the chocolate up to 88°-90°F.
Quickly dip each orange slice into the chocolate scraping the chocolate against the side of the bowl. Spread out on a sheet tray lined with wax or parchment paper to set.

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