Candied Orange Peels Chocolate (Print-Friendly Format)
Zesty orange strips shimmer with sugar or rich chocolate, offering a vibrant citrus treat for any occasion.
# Ingredients You’ll Need:
→ Candied Orange Peel
01 -
3 organic oranges, thoroughly washed
02 -
480 ml water, divided
03 -
200 g granulated sugar, plus extra for coating
04 -
1 vanilla bean, split (optional)
05 -
dark chocolate, melted (optional, for dipping)
# How to Make It:
01 -
Scrub oranges under running water using a vegetable brush. Trim a thin slice from the top and bottom of each orange.
02 -
Score the orange peel lengthwise into four sections without cutting into the fruit. Gently peel away the sections and cut the peel into strips approximately 6 mm wide.
03 -
Place orange strips in a saucepan, cover with water by about 2.5 cm, and bring to a boil. Drain through a colander. Repeat this blanching process once to reduce bitterness.
04 -
Combine blanched orange peel, 480 ml water, 200 g sugar, and the vanilla bean (if using) in the pan. Bring to a boil, then simmer uncovered for 30–35 minutes until the peels become translucent and most syrup has evaporated. Let peels cool in the syrup for 5 minutes.
05 -
Transfer candied peels to a drying rack set over parchment paper. Allow to dry for at least 8 hours or up to 24 hours for optimal texture.
06 -
Roll dried orange peels in additional granulated sugar. Optionally, dip each piece halfway into melted dark chocolate and place back on the rack to set.
07 -
Enjoy immediately or store in an airtight container in the refrigerator.
# Extra Tips:
01 -
Organic oranges are recommended as the peel is consumed. Ensure peels are completely dry before coating for best texture.
02 -
This method yields approximately 3 cups of candied orange peel.