Chocolate Dipped Orange Supremes Recipes

CANDIED ORANGE SLICES DIPPED IN CHOCOLATE

Steps:

• Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends.
• In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat.
• Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices.
• Remove from heat and cool to room temperature.
• Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.
• After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
• While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave.
• When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler.
• Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate.
• Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
• Place the orange slices on a sheet of wax paper to set.
• Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.

CHOCOLATE-DIPPED ORANGE SUPREMES

Steps:

• Dip measuring cup into mix and level off; allow to come to room temperature.
• In large bowl, combine all cookie ingredients at low speed until well mixed and dough forms.
• Divide dough in half;place each half on sheet of waxed paper.
• Shape each half into a log 1/2 inch diameter.
• Wrap in waxed paper;refrigerate for 1/2 hour.
• Remove logs from refrigerator.
• For oval cookies,mold logs into oval shape.
• For triangle cookies,mold logs into triangle shape.
• Rewrap;refrigerate until firm ,about 3 hours.
• Heat oven to 375°F.
• Cut dough into 1/4 inch slices, one inch apart on ungreased cookie sheets.
• Bake for 6-10 minutes or until edges are golden.
• Cool completely.
• In a small saucepan over low heat, melt chocolate and shortening, stirring constantly.
• Set saucepan in hot water to maintain dipping consistency.
• Dipe ends of cooled cookie into chocolate mixture;allow excess to drip off.
• Place cookies on waxed paper to set.
• Store between sheets of waxed paper in a loosely covered container in a cool place.

CHOCOLATE-DIPPED ORANGES RECIPE BY TASTY

Steps:

• Peel orange into slices and insert lollipop sticks.
• Melt chocolate chips in microwave at 30-second intervals until the chocolate is easy to stir.
• Dip orange slices halfway in chocolate, and then in each topping of your choice.
• If needed, chill oranges in the freezer for 5 minutes to help harden the chocolate.
• *Additional oranges can be used to increase serving size
• Enjoy!