candied blood oranges dipped in milk chocolate
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Ingredients
  • 6 small blood oranges (about the size of a cutie)
  • 1 cup sugar
  • 1 cup water
  • ¼ cup light corn syrup
  • 3-4 ounces milk chocolate
  • sea salt and edible flowers for garnish (optional)
Instructions
  1. Scrub the oranges to remove dirt and wax coating. Slice the oranges into ⅛-inch thick slices.
  2. Combine sugar, corn syrup and water in a medium saucepan. Bring to a boil over high heat and simmer for about 4 minutes. Add the oranges and reduce heat to medium-low. Simmer gently for about an hour, carefully turning the oranges several times to coat, until very tender and translucent.
  3. Remove pan from heat and let the oranges sit in the syrup for10 minutes.
  4. Preheat the oven to 200 degrees. Prepare cookie sheets with parchment paper. Carefully remove the fruit from the syrup and on to the parchment paper. Bake in the oven for 1 hour.
  5. Remove oranges from oven and transfer to a wire rack and let dry for 24 hours.
  6. Once you are ready to dip your oranges..
  7. Prepare a cookie sheet with parchment paper. Set aside.
  8. Using a double boiler, melt the chocolate. Dip the oranges into the chocolate, allowing any excess to drip off. Place slices on parchment paper and sprinkle with sea salt (and edible flowers if desired).
Recipe by the modern barista at https://themodernbarista.com/index.php/2017/01/25/jamaica-blue-mountain/