Chocolate Dipped Candied Orange Peel

Well worth all the effort, these delicious Chocolate Dipped Candied Orange Peels can also be rolled in confectioners sugar instead of dipping in chocolate.

Chocolate Dipped Candied Orange Peel

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 4

    medium oranges (look for ones with thin peels)

  • Salt

  • 2

    cups sugar

  • 4

    ounces good bittersweet chocolate


Cut the top and bottom ends off the oranges. Cut the peel off the oranges in six sections, as close to peel edge as possible. Cut peel sections in half lengthwise, so you can flatten them more easily, and remove as much pith as you can with a paring knife. Some pith will remain. Don’t worry about it. Cut peel sections lengthwise into quarter-inch wide strips, as evenly as possible. Place the peels in a non-reactive bowl with enough salt water to cover. (One teaspoon salt per cup of water.) Soak for at least 24 hours. Drain, rinse, and soak peel in fresh water for 20 minutes. Drain again. Boil peel in fresh water for 20 minutes and drain again. Mix two cups of sugar with two cups of water in a medium saucepan. Stir. Add peel. Bring to a boil, reduce heat until the mixture is just simmering. Simmer for 45 minutes. Remove peels from syrup a few at a time using a fork, and put them on a rack to drip dry. (Put something under the rack to catch the drips.) Allow them to dry completely. (Overnight worked for me.) Melt chocolate in a double boiler. (I use a metal bowl set on a saucepan of simmering water.) Dip peel strips into melted chocolate. Place on parchment paper or wax paper to dry. If you don’t want the chocolate, you can just roll the peels in powdered or granulated sugar instead.


Facebook Conversations