Comments on: Chocolate-Dipped Candied Orange Peel

By: bella

bella — Thu, 11 Feb 2010 20:42:44 +0000

While i think you have the idea I dont think these came out just right they do look like they crystallized a little I recomend using less sugar and some corn syrup in it’s place with the water they come out chey and sweet.. But thats just my opinioun thatks

By: Kate

Kate — Mon, 04 Jan 2010 04:07:39 +0000

First confession of 2010: I made orangettes for my mother, who is the most awesome person on the planet. I made the perfectly, wrapped them with gold paper and a beautiful red bow and put them on the counter to wait for delivery. After two days of staring at that package, I ripped off the bow, tore open the paper and ate every last one. Urp…Merry Christmas Mom!

By: Gillian

Gillian — Wed, 23 Dec 2009 15:47:03 +0000

Hi Kate: I used straight melted Ghiradelli bittersweet chocolate, and it did not get the chalky finish. Enjoy!

By: kate

kate — Wed, 23 Dec 2009 15:18:40 +0000

Question: Today I will be ready to dip the orange in melted chocolate. Does the chocolate get that chalky finish when it hardens like chocolate sometimes does? Did you add any heavy cream to the chocolate to prevent that?

Lori? How did it go?

By: Gillian

Gillian — Wed, 23 Dec 2009 05:29:15 +0000

Pithed off! Why didn’t I think of that? I hope these turn out for you, Kate and Lori. I could eat about a pound of them. I did eat about a pound of them.

By: Lori

Lori — Wed, 23 Dec 2009 04:45:03 +0000

Oh Kate I too am in the middle of boiling away, can’t wait for a more unique twist on the sweets to serve the family. These were actually my husband’s favorite when he was just a boy.

By: kate

kate — Wed, 23 Dec 2009 00:25:33 +0000

I am making these right now! What fun. I am so tired of pasty, christmas cookies…this will be a refreshing taste. I just finished de-pithing the peels, so now they are pithed off.

By: Gillian

Gillian — Tue, 15 Dec 2009 00:43:27 +0000

Thanks Authman and Ashley: Stay tuned. I am making these yet a third time later this week, and I hope to fine-tune my technique even further. I’ll report back.

By: Authman

Authman — Mon, 14 Dec 2009 18:54:54 +0000

Excellent — will be trying this one shortly ^_^

By: Ashley

Ashley — Thu, 10 Dec 2009 20:13:40 +0000

Great idea with the salt! Much better than blanching 3-5 times. I just tried this recipe and the only change I made was adding a little lemon juice to the syrup while simmering to keep the sugar from crystallizing. They turned out great when dipped in dark chocolate, but still too bitter for me to just eat rolled in sugar.