Save These chocolate covered orange peels transform simple citrus into an elegant confection. Fresh orange peels are blanched multiple times to remove bitterness, then slowly simmered in sugar syrup until translucent and tender.
Once dried, each candied strip is dipped halfway into melted dark chocolate and left to set. The result is a beautiful balance of sweet, tangy citrus and rich, slightly bitter chocolate.
A classic European treat perfect for holiday gifting, afternoon tea, or pairing with espresso and dessert wine.
The smell of orange peels simmering in sugar syrup is the kind of thing that makes neighbors knock on your door and ask what on earth you are making.
I started making these one rainy December afternoon when I had a pile of orange peels leftover from juicing and refused to throw them away.
Ingredients
- 3 large oranges (preferably organic): Organic matters here because you are eating the peel itself and you want it free of wax and pesticides.
- 2 cups granulated sugar: This forms the candying syrup that transforms bitter peels into chewy sweet gems.
- 1 cup water: Combined with the sugar to create the perfect simmering liquid.
- 200 g dark chocolate (60 to 70 percent cocoa): The slight bitterness of dark chocolate balances the sweet candied peel beautifully.
Instructions
- Prepare the oranges:
- Wash them thoroughly then cut the top and bottom off each orange, score the skin into quarters and peel it away with your fingers, taking some of the white pith along.
- Cut into strips:
- Slice the peels into thin strips about half a centimeter wide so they candy evenly and look elegant.
- Blanch the bitterness away:
- Place the strips in a saucepan, cover with cold water and bring to a boil, then drain. Repeat this process two more times until the peels lose their harsh bitterness.
- Make the syrup:
- In a clean saucepan combine the sugar and water, stirring over medium heat until the sugar fully dissolves and the liquid looks clear.
- Candy the peels:
- Add the blanched peels to the syrup and simmer uncovered for 45 to 60 minutes, stirring occasionally, until the peels look translucent and feel tender.
- Dry them out:
- Transfer the peels to a wire rack using tongs and let them dry at room temperature for at least two hours, though overnight gives you the best texture.
- Melt the chocolate:
- Set a heatproof bowl over a pot of simmering water, add the chopped chocolate and stir gently until it becomes glossy and smooth.
- Dip and finish:
- Dip each candied peel strip halfway into the chocolate, let the excess drip off and place it on a parchment lined tray until the coating sets completely.
Save I wrapped a batch of these in tissue paper inside a little tin box and gave them to a friend who said they were better than any chocolate shop confection she had ever tasted.
Choosing the Right Oranges
Thick skinned varieties like Navel or Valencia work best because they give you more peel to candy and the texture ends up pleasantly chewy.
Getting the Chocolate Coating Right
Chop the chocolate finely and evenly so it melts without any stubborn lumps, and keep the water at a gentle simmer rather than a rolling boil.
Storing and Gifting
Keep them in an airtight container in a cool dry spot and they stay perfect for up to two weeks.
- A small parchment square between layers prevents sticking.
- Refrigerate only if your kitchen is very warm.
- Always let them come to room temperature before serving for the best flavor and texture.
Save There is something deeply satisfying about turning what most people throw away into a treat worth savoring. Keep a batch tucked away in your pantry and you will always have something sweet to offer unexpected guests.
Your Questions Answered
- → Do I need to remove all the white pith from the orange peels?
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No, leaving a small amount of white pith is actually desirable. It adds a pleasant texture and a slight bitterness that balances the sweetness of the syrup and chocolate.
- → Why do I need to blanch the peels three times?
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Multiple blanching rounds are essential to draw out the bitter compounds from the orange peels. Each boil-and-drain cycle mellows the bitterness, resulting in candied peels with a pleasant, complex citrus flavor.
- → Can I use milk or white chocolate instead of dark chocolate?
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Yes, milk or white chocolate works well if you prefer a sweeter, milder coating. Keep in mind that dark chocolate (60–70% cocoa) provides the best contrast against the sweet candied peels.
- → How long do chocolate covered orange peels stay fresh?
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Store them in an airtight container in a cool, dry place and they will keep for up to two weeks. You can also refrigerate them, but allow them to come to room temperature before serving for the best texture and flavor.
- → What type of oranges work best for candied peels?
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Organic oranges are strongly recommended since you are using the peel, which is exposed to pesticides. Large, thick-skinned oranges like Navels produce the best results, yielding substantial strips with good texture.
- → Can I skip the overnight drying step?
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The peels need at least 2 hours of drying time until they are no longer sticky to the touch. However, overnight drying yields the best results. If the peels are still tacky when you dip them, the chocolate will not adhere properly.
