Candied Orange Peels Chocolate

Transforming fresh oranges into candied orange peel turns kitchen scraps into pure gold. These sweet citrus strips are the perfect homemade treat for gifting snacking or dressing up your favorite desserts. Dipped in chocolate or rolled in sparkling sugar every bite delivers vibrant flavor and a chewy satisfying texture.

I remember making these with my grandma during winter citrus season the whole kitchen would fill with an amazing aroma that always made it feel like a special occasion.

Ingredients

• Oranges: Choose organic since you will be eating the peel and try to select fruit with bright unblemished skin
• Water: Basic tap water is fine but filtered is best for the cleanest flavor
• Sugar: This is what candies the peel and creates that sticky transparent finish regular granulated sugar works best
• Vanilla bean: Optional but highly recommended as it adds warmth and depth scrape the seeds for maximum fragrance
• Chocolate: If dipping choose a good quality dark or semisweet chocolate for a glossy finish that sets well

Instructions

Clean and Prepare the Oranges:

Wash the oranges thoroughly using a vegetable brush to remove any waxes or residues. Slice off a small amount from both ends and score the skin in four sections with a knife being careful not to cut through to the fruit.

Remove Peels and Slice:

Gently separate the peel from the flesh in four large pieces trying to keep the pith as intact as possible. Slice these pieces into strips about one fourth inch wide.

Boil and Blanch:

Place the strips in a saucepan and add enough water to cover by an inch. Bring to a boil then drain immediately. Repeat this blanching process one more time to reduce bitterness and soften the peel.

Simmer in Syrup:

Return the peels to the pot and add two cups water one cup sugar and the vanilla bean if using. Bring to a boil then lower to a gentle simmer uncovered. Stir occasionally and continue simmering for thirty to thirty five minutes until the peels look slightly translucent and the syrup thickens.

Cool in Syrup:

Remove the pot from heat and let the orange strips sit in the hot syrup for about five minutes which helps infuse even more flavor as they cool slightly.

Dry the Peels:

Use tongs to lift out each strip placing them on a wire rack over parchment. Allow them to dry at least eight hours but twenty four hours yields the best firm and not sticky texture.

Coat and Dip:

Once dry roll the strips in extra granulated sugar for sparkle and crunch. If desired melt your chocolate of choice and dip half of each peel letting the chocolate set before storing.

Every time I dip these in chocolate I think of the first batch made on a snowy afternoon with melted chocolate everywhere and laughter filling the kitchen.

Storage Tips

Store candied orange peel in an airtight glass or plastic container. I layer parchment between for easy stacking and to prevent pieces from sticking. These keep for up to three weeks refrigerated. For longer storage freeze in zip bags for up to three months.

Ingredient Substitutions

No oranges on hand try grapefruit or lemon peel using the same method. For a floral twist swap the vanilla bean for a pinch of cardamom or even add a splash of orange blossom water after simmering. White sugar ensures the cleanest taste but you can experiment with superfine or raw for slight flavor tweaks.

Serving Suggestions

Pile into gift tins for holidays or birthdays. Slice thinly and stir into scones cookies or granola. Chop and sprinkle over yogurt ice cream or even a citrusy salad for garnish. I always reserve a handful to serve with espresso after dinner for a sweet finish.

Cultural and Historical Notes

Candied citrus peel dates to medieval European kitchens where preserving fruits in sugar was both indulgence and necessity. Italian and French bakeries still use them in fancy breads and cakes and versions appear in dishes worldwide. This recipe connects you to that sweet old tradition with every bite.

Seasonal Adaptations

Add a hint of cinnamon or star anise to the syrup for winter warmth. Swap in blood oranges for vibrant color and tang. Roll in coconut instead of sugar for a tropical twist.

Success Stories

A friend of mine makes these every New Year as edible favors and guests always ask for the recipe. I have shared batches as teacher gifts and always get requests for more. Kids love helping dip them in chocolate getting sticky fingers and all.

Freezer Meal Conversion

To freeze arrange dried peels in a single layer on a parchment lined sheet so they do not stick together then transfer to airtight containers or zip bags. Thaw in the fridge overnight and toss in fresh sugar if needed before serving. Frozen peels are perfect for baking or spontaneous chocolate dipping.

Once you try homemade candied orange peel you will never want storebought again. Make extra—they disappear fast!

Common Recipe Questions

→ Can I use other citrus peels instead of orange?

Yes, lemon or grapefruit peels work well and add different citrus notes to your finished treat.

→ Is it essential to blanch the peels before simmering?

Blanching helps remove bitterness from the peel and softens it, making for a sweeter, tender result.

→ How long do candied orange peels keep fresh?

Stored in an airtight container in the refrigerator, they stay fresh for up to two weeks.

→ Can I make them without chocolate?

Absolutely. Rolling them in granulated sugar alone offers a classic citrus confection.

→ What type of oranges work best?

Organic oranges are ideal, as you’re using the peel. Their zest is more fragrant and usually free from waxes.