Ingredients 6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water
Directions 1. Cut the oranges into very thin slices, discarding the ends. Place the orange slices in a sauce pan and cover with cold water. Place sauce pan on stove and bring to a boil. Boil for 5 minutes, remove and strain. Repeat 2-3 times, then drain.
2. In another pan, place sugar and water whisk until sugar is dissolved. Usinga candy thermometer, bring sugar mixture up to 130° F. Add in the orange slices and simmer for 45 minutes or until orange slices are transparent. Fill a bowl with granulated sugar. Using tongs, remove candied orange slices and place in granulatedsugar, toss until orange slices are coated with sugar, place on wire rack to dry for6 hours or over night.
3. Dip dried orange slices half way into melted chocolate. Place on parchment paper to dry.
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