Ingredients
Candied orange peel
- 6 oranges, or 4 oranges and 2 lemons
- 500 grams sugar, raw or white
- 185 grams water
- 300 gram dark chocolate, or use white chocolate, or both!
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Wash the fruit
- Top and tail the fruit
- Cut each orange and/or lemon into quarters and carefully remove the flesh without tearing the skin. Use the flesh in another recipe (eg. orange juice)
- Cut each quarter of peel into slices about .5cm thick - about 6 slices/qtr orange. (Blanch peel to reduce bitterness if you would likec- read the tip)
- Weigh sugar and water into mixing bowl. Heat 8 mins, 110 C, speed 1
- Add peels to mixing bowl. Heat 50 mins 110 C,
"Counter-clockwise operation" speed 
"Gentle stir setting" - Strain peels but keep syrup (good for cocktails, cakes etc).
- Sprinkle a tray lined with baking paper with extra sugar and spread peels onto tray and coat well.
- Leave peels overnight to dry (or dehydrator).
- These are now ready to eat but if you want the extra decadence, dip them in chocolate!
- Weigh chocolate in mixing bowl, melt at 3 mins 60 C, speed 1.
- Dip one half of each peel into chocolate and place on a tray lined with baking paper.
- Refrigerate until set.
- Place into small little packages of cellophane or gift boxes and gift it. Or store in an airtight jar and finish these off yourself
This recipe takes a day to dry, but good things come to those who wait ( or put in in the dehydrator for a 2 hours at 57 C. That works too.
Dipping in chocolate
Tip
Recipe can be doubled easily
You can also blanch the orange peels first before cooking them in the sugar syrup. According to some recipes, this takes away the bitterness of the peel. I tried the peels without blanching and with, and they were slightly less, but not too much of a difference to me. Maybe if you were going to give these to kids, then yes, I'd recommend blanching first, but the juxtaposition of the very slight bitterness and the sweet is lovely.
You can use the tail of the orange as well, for some of your own snacking!
Clean out the chocolate in the bowl by putting in milk, and blitzing it, voila, chocolate milk.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Hi Suec58, if you just reduce the temp to 100 degrees, it should be ok. It's to boil the sugar syrup. I coverted it from a stove top recipe to a thermomix one to make it easier, so I dont think you should have any problems. So the quantity doesnt have to be reduced I'm pretty sure, just the temp.
Geraldine LeeConsultant
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It says not to use this recipe unless you have the new thermomix. Can the quantity be reduced to make it safe to cook in the TM31?
Sounds delicious. I'm going to make these for little Christmas gifts. Thank you!
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