Candied Orange Peel with Dark Chocolate

Name: Candied Orange Peel with Dark Chocolate
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 cup
Ingredients: 2 large oranges; 2 cups water; 1 cup granulated sugar; 6 oz dark chocolate (70% cocoa or higher); Sea salt (optional)

Highlighted under: World Food | Recipes of the World

I absolutely adore making candied orange peel drizzled with rich dark chocolate. The bright, citrusy flavor pairs beautifully with the deep, bittersweet notes of chocolate, creating a perfect balance. It’s a fun and rewarding process that fills my kitchen with a delightful aroma, and the results are stunning. Whether you decide to enjoy them on their own or incorporate them into other desserts, this sweet treat is sure to impress. Plus, it's a fantastic way to use up leftover oranges from my fruit bowl!

Created by

Max

Last updated on 2026-02-14T16:42:19.443Z

When I first tried making candied orange peel, I was amazed by how simple yet satisfying the process was. The key is ensuring that the peels are simmered long enough to fully absorb the sugar syrup, which enhances their flavor. I've experimented with different types of oranges, and I've found that navel oranges give the best results due to their sweetness.

Drizzling them in dark chocolate is the finishing touch that elevates this treat to gourmet status. I also love sprinkling a bit of sea salt on top to complement the sweetness, creating an irresistible flavor contrast that keeps me coming back for more!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Chewy texture with a delightful crunch from the chocolate coating
Perfect for gifting or as a sweet snack

Mastering Candied Peel Techniques

Creating candied orange peel is all about precision and timing. Once you've cut the orange peels into thin strips, the cooking process is crucial. After simmering the peels initially to soften them, make sure to drain them well before adding them to the sugar syrup. If there's excess water, it can dilute the syrup and prevent the peels from candying properly. You'll want to keep an eye on them while they simmer in the sugar solution, ensuring they become translucent. This transformation usually takes between 45 to 60 minutes; they should be glossy and pliable when ready.

A key element in making candy is temperature control. While simmering the peels, keep the heat low to avoid burning the syrup. A gentle simmer will allow the sugar to slowly penetrate the peels, ensuring they retain their vibrant flavor. If you notice the syrup thickening too quickly, simply add a splash of water to maintain consistency. This is particularly important in the later stages so your peels get that lovely candied texture without turning too sticky or hard.

Working with Chocolate

When it comes to coating your candied orange peels with dark chocolate, achieving the right melting consistency is key. I recommend using a double boiler method; this helps prevent the chocolate from seizing up. Be patient as the chocolate melts, stirring continuously until it’s fully glossy and smooth. If you find your chocolate is too thick, consider adding a teaspoon of coconut oil to thin it out, which will also give a beautiful sheen to the finished product.

After dipping each peel, allow the excess chocolate to drip off completely. This prevents puddles from forming on the wire rack, which leads to unattractive clumps. If you’re using sea salt to enhance the flavor, sprinkle it on while the chocolate is still wet. This allows the salt to adhere perfectly, providing a delightful contrast to the sweet candied peel. Keep in mind that the chocolate will set faster in a cooler environment; if you need to speed up this process, popping the rack into the fridge for about 10 minutes works wonders.

Ingredients

For the Candied Orange Peel

2 large oranges
2 cups water
1 cup granulated sugar

For the Chocolate Coating

6 oz dark chocolate (70% cocoa or higher)
Sea salt (optional)

Make sure to use organic oranges to ensure the peels are free from pesticides and chemicals.

Instructions

Prepare the Oranges

Wash the oranges thoroughly. Cut off the top and bottom, then slice the oranges into quarters and carefully remove the fruit, leaving the peels intact. Cut the peels into thin strips.

Cook the Peels

In a saucepan, combine the orange peels and water. Bring to a boil, then simmer for about 20 minutes to soften the peels. Drain and rinse the peels.

Candy the Peels

Return the peels to the saucepan with 1 cup of granulated sugar and 1 cup of fresh water. Simmer on low heat for 45-60 minutes until the peels become translucent and the syrup thickens.

Cool and Coat in Chocolate

Remove the peels from the syrup and lay them on a wire rack to cool. Melt the dark chocolate in a heatproof bowl over simmering water. Dip each peel in the chocolate, allowing excess to drip off, and place them back on the wire rack. Sprinkle with sea salt if desired.

Set and Serve

Let the chocolate set at room temperature or in the fridge before serving. Enjoy your candied orange peels as a sweet treat or delightful gift!

Store any leftovers in an airtight container at room temperature for up to two weeks.

Pro Tips

For an extra flavor kick, consider adding a splash of vanilla extract to the sugar syrup while cooking the peels.

Ingredient Substitutions

If you only have regular granulated sugar on hand, you can substitute it in place of the specified amount for candying the peels without any issues. However, for those looking to reduce refined sugar intake, experimenting with alternative sweeteners like agave syrup or honey can yield interesting flavors, though the texture may vary slightly. Just be aware that these substitutions can result in a stickier final product that may not be as shelf-stable.

For the chocolate coating, don’t hesitate to explore different percentages of cocoa content. While 70% dark chocolate is recommended for its rich flavor and balance of sweetness, trying a higher cocoa percentage can bring out a deeper chocolate intensity, perfect for true chocolate lovers. If you’re looking for a dairy-free option, ensure that you choose dark chocolate that is labeled dairy-free, as some brands might include milk solids.

Serving and Storage Tips

Once your candied orange peels are fully set, they make for an elegant addition to various desserts, such as cakes or tarts. Additionally, they shine as a standalone treat paired with a cup of hot tea or coffee. If you want to elevate the presentation, consider drizzling some additional melted chocolate over the finished product, creating a beautiful design while adding even more chocolatey goodness.

For storage, ensure that your candied orange peels are completely dry before transferring them to an airtight container. They can last for up to two weeks at room temperature if stored properly. If you plan to enjoy them even later, freezing is an option! Just place the peels in a single layer on a baking sheet before freezing, then transfer to a freezer bag. Thaw them at room temperature for a sweet, zesty treat whenever you wish.

Questions About Recipes

→ Can I use other citrus fruits?

Absolutely! Lemons, limes, and grapefruits can also be used to create delicious candied peels.

→ How long do these last?

Candied orange peels can last up to two weeks if stored properly in an airtight container.

→ Can I freeze candied orange peels?

Yes, you can freeze them! Just make sure they are sealed well to prevent freezer burn.

→ What can I do with leftover syrup?

The leftover syrup can be used as a sweetener for beverages or drizzled over desserts.