Candied Chocolate Dipped Oranges

INGREDIENTS

2 navel oranges 

2 cups water

2 cups sugar

125g dark chocolate

METHOD

Cut the oranges into thin slices.

In a large wide pot combine the water and the sugar.
Heat the water and sugar till the sugar has dissolved.
Carefully place the sliced oranges into the pot, trying not to layer them straight on top of one and another although slightly overlapping is okay.

Cook the oranges on low heat for 40-50 minutes do not boil just simmer.
Use a fork to turn the oranges often. 
The oranges should be soft but not falling apart.

Transfer the oranges to a cooling rack.
It is best to place a piece of parchment paper or a board underneath the wire rack to collect the excess sugar dripping off during the drying process.

The delicious left-over orange-infused syrup can be used to make cocktails or to moisten cakes.

Leave the oranges to air dry for 24 hours. 

When the oranges are dry dip one half of the orange in dark melted chocolate.
Place onto a lined tray and sprinkle over some sea salt.
Set aside to cool & dry.

Store in an airtight container or even a jar with some festive decoration for a lovely homemade gift.

The candied oranges will last up to one month in an airtight container in the fridge.