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Israeli Chocolate-Coated Orange Peels

January/February 1994

Your rating: None Average: 3.9 (8 votes)

Often when you drop in at someone's home in Israel, the hostess will set them out for nibbles.



READER'S COMMENT:
"Excellent recipe! Hard to believe that you can make something so wonderful at home! Be sure to cut first from pole to pole when you begin (using your citrus knife), otherwise, it's nearly impossible to hollow out the oranges. I used 70%...
Israeli Chocolate-Coated Orange Peels Recipe

Makes: About 80 candies

Active Time:

Total Time:

Ingredients

  • 3 oranges
  • 2 cups sugar, plus extra for rolling
  • 1 cup water
  • 2 tablespoons lemon juice
  • 5 ounces bittersweet (not unsweetened) chocolate, finely chopped, divided
  • 2 teaspoons canola oil

Preparation

  1. Line a baking sheet with wax paper. Set aside.
  2. Scrub oranges well, and cut in half. Scoop out the flesh and reserve for another use. Place the shells in a medium bowl and cover with cold water, keeping them under water with a small plate or lid. Let soak for about 4 hours or overnight, replacing the water once.
  3. Cut each shell in half, and place in a large heavy saucepan. Add water to cover and bring to a boil over medium-high heat. Boil for 15 minutes. Drain and repeat the process. When oranges are cool enough to handle, cut into strips about 1/4 by 2 inches. Return the strips to the saucepan, add sugar and 1 cup water.
  4. Bring to a simmer over low heat. Cook gently, stirring occasionally, until liquid is almost gone, about 1 1/2 to 2 hours. (Watch closely toward the end of cooking.) Add the lemon juice and stir to coat the strips. Drain the strips in a sieve. When they are cool enough to handle, spread on the prepared baking sheet.
  5. Reserve 1/4 cup of the chocolate and place the remaining chocolate and the oil in the top of a double boiler set over barely simmering water. Stir just until melted, remove double boiler from heat, then add the remaining chocolate, stirring until melted.
  6. Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet. Place in the freezer for a minute or two to let the chocolate set. Remove from the freezer and let them sit for several hours until they are firm.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container for up to 3 months.

Nutrition

Per candy: 31 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 9 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 other carbohydrate


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Recipe Categories

Ethnic/Regional
Middle Eastern
Servings
8 or more
Health & Diet Considerations
Diabetes appropriate
Low carbohydrate
Gluten free
Preparation/ Technique
Freeze
Meal/Course
Dessert
Snack
Season
Fall
Winter
Ease of Preparation
Moderate
Total Time
More than 1 hour
Publication
January/February 1994
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