Candied Orange Peel Chocolate (Printable)

Zesty orange strips candied softly and covered in smooth dark chocolate, perfect for gifting or snacking.

# What You’ll Need:

→ Citrus

01 - 4 large organic oranges

→ Candying Syrup

02 - 2 cups granulated sugar
03 - 1 cup water

→ Chocolate Coating

04 - 7 oz high-quality dark chocolate, 70% cocoa or higher

→ Optional

05 - Extra granulated sugar for coating

# Directions:

01 - Wash and dry oranges thoroughly. Score the peel into quarters and gently remove, preserving as much white pith as possible. Slice peels lengthwise into 1/4-inch wide strips.
02 - Place strips in a saucepan, cover with cold water, and bring to a boil. Drain completely. Repeat this blanching process two additional times to eliminate bitterness.
03 - In a clean saucepan, combine 2 cups sugar and 1 cup water. Bring to a simmer, stirring constantly until sugar dissolves completely.
04 - Add blanched peels to the syrup and simmer gently over low heat for 45 to 60 minutes until translucent and tender. Stir occasionally and prevent syrup from caramelizing.
05 - Transfer candied peels using tongs or slotted spoon to a wire rack set over parchment paper. Allow to dry for at least 1 hour until no longer sticky to the touch.
06 - Toss dried peels in extra granulated sugar for a sparkling, crystallized finish.
07 - Melt dark chocolate in a heatproof bowl over a saucepan of barely simmering water using the double boiler method. Stir until smooth and fully melted.
08 - Dip each candied peel halfway into melted chocolate, allowing excess to drip off. Place on parchment paper and allow chocolate to set completely at room temperature for 30 minutes or in refrigerator for 10 minutes.
09 - Transfer cooled pieces to an airtight container and store at room temperature for up to 2 weeks.

# Expert Tips:

01 -
  • They taste restaurant-quality but cost a fraction of what you'd pay for artisanal confections.
  • The process is surprisingly forgiving—you'll understand why candying orange peel has stayed popular for centuries.
  • They make stunning gifts that feel thoughtful without requiring any fancy equipment.
  • Coffee tastes better with one of these beside your cup.
02 -
  • The blanching step is not optional—it's the difference between pleasantly tart and aggressively bitter, and skipping even one blanch will show in the final taste.
  • Patience during the simmering phase pays off in texture; rushed heat will create tough, crystallized peels instead of tender, glassy ones.
  • Cold water on your dipping hand prevents your fingers from warming the chocolate, which is why professionals dip so calmly—it's a technique, not magic.
03 -
  • Weigh your ingredients if you have a scale—candying is chemistry, and precision here creates consistency across batches.
  • If your chocolate seizes while melting, immediately remove it from heat and stir in a teaspoon of coconut oil or cocoa butter to rescue it.
  • Make these when you're not rushed; the quiet focus the recipe requires is actually part of what makes them special.
Go Back