Candied Orange Peel Dipped in Chocolate: An Addictive Treat

My hubby and I were sharing moments from our childhood the other day when we discovered we both had fond memories of the candied orange peels purchased from the local Mexican market in our little town back home.

I remembered how my dad would go for some fresh pastries and bring back a small sack of those sweet candied peels. I enjoyed sitting on the back stoop with my sisters while munching on a few after dinner. The crunchy sugar granules mixed with the orange peel made such a bitter sweet connection on my tongue.

Because we had such tender recollection of these sweet delicacies, we decided to make a batch. We made a trip to the local farmer's market where the oranges are delivered fresh from the Florida grower's orchard. Our favorite is the Navel due to its size, but the next time we make this recipe we are going to try the Honeybell since it has a sweeter taste. By the way, it is a great way to contribute to the recyling effort when using the peels as candy: eliminate the waste!

Upon our return, we spent most of the afternoon cutting the oranges. Although, rolling the peels in sugar and dipping them in chocolate took just as long to process afterwards. We had a sugary-chocolate mess on the stove, counter and floor. However, it was all worth the final result.

The recipe below is based upon Food Network's version of candied orange peel, but we improvised to our taste and cooking style. Other dipping options include shredded coconut, nuts such as chopped pecan or almonds, and marshmallow. Warning: this treat is very addictive!

• Why did the orange cross the road? Because he wanted to be an Orange Crush!
• Why did the orange go out with the prune? Because he couldn't find a date.
• Why was the orange sitting by the side of the road? Because she ran out of juice.
• Why did the orange go to the doctor? Because she wasn't peeling well.

—Authors Unknown

If you drive north up Interstate 95 or fast forward through Florida on the toll road, you will notice groves of oranges growing within a few feet of the highway. And at some stops along the toll road, fresh Florida oranges are sold by the bag or bushel. If indeed you come across some, buy them. You won't be disappointed, the fruit is better than candy!

Florida orange growers range Number 1 in the United States and Number 2 globally, Brazil is the leader worldwide. A good year's harvest proves beneficial to the entire US orange crop, just as a poor one will cause prices to rise. Freezing temperatures at 28 degrees Fahrenheit lasting three to four hours or more can kill or damage orange fruit and sometimes the trees. However, these temperatures can also produce sweeter oranges at a shorter "freeze" period. They than become a commodity.

When a Florida orange grove owner hears the weather report predicting a freeze, they take precautions to prevent spoilage. Fields will be flooded and fruit spayed with water to raise the temperature a few degrees to prevent damage.

In the 16th century, Ponce de Leon, introduced the orange to Florida and ordered his men to plant 100 orange seeds per person at each place they docked or landed. The trees adapted well to the subtropical climate and today the orange groves are a major industry and boost the state's economy.

The type of oranges popular to Florida growers are Navel, Temple, Honeybell, Valencia, as well as grapefruit and varieties of tangerine.

Today the Florida orange industry is nine billion per year with most of the product used to make orange juice (approximately 95%). Fruit baskets are sold during season as gift baskets and can be shipped almost anywhere in the U.S.

Source: halegroves.com