Chocolate-dipped candied oranges

Chocolate-dipped candied oranges

By
From
Scandinavian Christmas
Makes
20 whole slices, or 40 half-moon slices
Photographer
Lars Ranek

Oranges and chocolate are a deservedly classic combination. When you make candied oranges, they develop an even more intense flavour.

Ingredients

Quantity Ingredient
750g caster sugar
500g slices of organic orange, halved if you prefer
200g tempered chocolate, (see note)

Method

  1. Put the sugar in a heavy-based saucepan with 500ml of water. Bring to a boil, stirring to help the sugar dissolve, then boil until the syrup reaches 110–115°C on a sugar thermometer.
  2. Add the fruit to the syrup, reduce the heat and let simmer very gently for five minutes. Take the fruit out of the syrup and let it dry on a wire rack while you preheat the oven to 180°C. Dry the orange slices further in the oven for 10 minutes, then let them cool down.
  3. Dip each slice in tempered chocolate and leave to set on a wire rack. Store in an airtight container for up to two weeks.

Tempered chocolate

  • You will need a sugar thermometer. Melt two-thirds of the chocolate in a bowl over a pan of simmering water (the bowl must not touch the water). When it has reached 50°C, add the rest of the chocolate. Mix well until melted. Gently heat until it reaches 31°C. Now it is ready to use.
Tags:
Scandinavia
Denmark
Sweden
Norway
Christmas
baking
hygge
Christmas Eve
Christmas Day
cookies
gingerbread
seasonal
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