Friday, February 12, 2010

Candied Lemon Peels Dipped in Dark Chocolate

(makes about 10 oz)

I planned on making candied orange peels, but the organic lemons looked better this week.

As it turned out, the tangy lemon complimented the dark chocolate just fine.

4 lemons
1 cup water
1 cup white sugar
1/4-1/3 cup sugar, for rolling
1/2 cup semi-sweet chocolate chips, melted

Score each lemon lengthwise into quarters and remove the peel. Cut into strips lengthwise about 1/4" wide.

Bring a few cups of water to boil and parboil the lemon peels for about a minute, then drain. This helps remove the bitterness.

Combine the cup of water and sugar, and bring to a boil, stirring until the sugar is dissolved. Add the lemon peels and lower the heat. Simmer gently for about an hour or until the peels look transparent.

Remove the peels from the syrup (which can be reserved for another use) and separate them on a cookie rack or waxed paper. Allow to cool.

Sprinkle the 1/4 cup sugar evenly onto a large plate and roll the lemon peels to coat them on all sides. Dip one end into the melted chocolate and place on waxed paper to let the chocolate harden.


Lucy said...

I haven't seen a recipe like this using lemon instead of orange before, but what a delicious idea. They look so pretty.

Paige at The Spice House said...

Mmmm cadied peel is my favorite, with or without chocolate. I love love love lemon peel, especially if you throw a smallish piece of fresh ginger in the syrup!

Anonymous said...

I've never done this before. Can the recipe be the same if oranges are used instead of lemons?

Trilby said...

Mmm. I generally eat candied citrus peel until I get a tummy ache, but it is always worth it!

Gerlinde in Washington said...

Yes, you can use any citrus peel. I used lemon only because they looked better to me that week. I had intended to make candied orange peels.

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