5 medium oranges
1 1/2 cups sugar
1 1/2 cups water
For the chocolate dipped candied citrus peel
8 ounces bittersweet or white chocolate, chopped
1 cup candied citrus peel
Wash the fruit thoroughly. To remove the peels without tearing, slice off the stem end of the fruit, then make vertical cuts about 1 inch apart through the peel. Carefully peel off the scored sections of rind. With a sharp paring knife, trim away as much of the white pith from the peels as you can. Cut the peels lengthwise into 1/4-inch-wide strips.
2. In a small pan, cover the peels with water. Bring to a simmer and cook for 20 minutes. Drain.
3. In the same pan, stir together 1 1/2 cups of the sugar and the water over medium-low heat until the sugar is dissolved. Add the peels and simmer gently, stirring occasionally, until soft and translucent, about 40 minutes.
4. Place a cooling rack over a baking sheet and use a slotted spoon or tongs to transfer the peels to the rack. Let them stand until almost dry, about 1 hour.
Dip the peel
1. Line a baking sheet with waxed paper. Melt the chocolate in a bowl set over a pan of hot water, stirring frequently until melted and smooth. Remove from heat.
2. Dip the peels about halfway into the chocolate, shaking any excess chocolate back into the bowl. Place the peels on the waxed paper.
3. Refrigerate until firm, about 1 hour. Store in an airtight container in the refrigerator for up to 1 week.