Best Candied Orange And Lemon Zest Recipes

Chocolate Dipped Candied Orange and Lemon Zest and Chocolate Covered Pretzels image

Provided by Emeril Lagasse

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 4

1 pound Couverture milk chocolate, chopped
24 small pretzel twists
12 candied oranges
12 candied lemons

Steps:

Melt the chopped chocolate in a water bath until it reaches 115 degrees F, stirring until very smooth. Pour 2/3 of the chocolate on to a marble slab or work surface. With a metal spatula, work the chocolate by spreading it back and forth across the work surface for at least 3 minutes until it is thick and on the point of setting. With a scraper, quickly transfer the chocolate from the marble to the reserved chocolate. Reheat the chocolate in the water bath.
The chocolate needs to reach 84 degrees F before dipping. Using the candy dipping fork, dip some of the pretzels in the milk chocolate. Allow to dry on a piece of wax paper. Follow the same procedure with the candied oranges and lemons. Let the candy set in the refrigerator.

Candied Orange and Lemon Zest image

Yield Makes 1/2 cup each zest

Number Of Ingredients 4

Steps:

Remove zest from oranges and lemons with a vegetable peeler in long 1/2-inch-wide pieces and cut pieces lengthwise into julienne strips, reserving orange and lemon zests separately.
In a small saucepan cover orange zest with water and bring to a boil. Simmer zest 5 minutes and drain in a sieve, discarding liquid. Repeat procedure with orange zest 2 more times. In pan bring orange zest, 1/4 cup sugar, and 1/4 cup water to a boil over moderate heat and simmer until liquid is reduced to a thick syrup. Cool orange zest in syrup. Make candied lemon zest in same manner. Zests may be made 1 week ahead and chilled in an airtight container.