If you have a sweet tooth and love the refreshing zing of citrus, this Candied Orange Peel with Optional Chocolate Dipping Recipe is going to be your new favorite treat. Imagine chewy, translucent strips of orange peel bursting with bright, natural flavor, coated in just the right amount of sugar or dipped in rich dark chocolate to create a perfect balance of sweet and bittersweet. It’s deceptively simple but incredibly rewarding, offering a candy that feels both luxurious and homemade. Once you try it, you’ll see why this delightful snack is cherished both on its own and as a stunning garnish for desserts.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating this masterpiece. Each one plays an important role in shaping the final texture, taste, and even the look of your candied orange peels.
- 4 navel oranges (or your favorite variety): Fresh, juicy oranges deliver the bright citrus flavor and essential peel that transforms into candy.
- 2 cups granulated sugar: This sweetens the peels and helps create that glossy, translucent finish.
- 1 cup water: Helps dissolve sugar and soften the orange peel during cooking.
- Optional 1/2 teaspoon vanilla extract or 2 whole cloves: Adds a subtle warm aroma and complexity to the syrup.
- Pinch of salt: Enhances the sweetness by balancing the flavors.
- 100g dark chocolate (optional): For dipping, providing a rich, bittersweet contrast to the citrus sweetness.
How to Make Candied Orange Peel with Optional Chocolate Dipping Recipe
Step 1: Prepare the Orange Peel
Start by slicing off the tops and bottoms of the oranges so they can stand flat on your cutting board. Take a sharp knife and carefully cut down the sides, following the curve to remove the peel in large chunks, making sure to keep the white pith attached. That pith might seem bitter at first, but it softens and sweetens beautifully during cooking, contributing to the perfect chewy texture.
Step 2: Slice Into Strips
Next, cut the peels into thin strips about a quarter-inch wide. Don’t worry about precision here—these don’t have to be perfect. If you’re planning on using the peel pieces for baking or as decorative confetti, feel free to chop them even smaller. This step is where you decide on the final shape and size for your candy.
Step 3: Blanch the Peels
Put the cut orange peels into a saucepan, cover them with water, and bring to a boil. Let them cook for about two minutes, then drain the water. Repeat this blanching process two more times. This important step helps eliminate any bitterness in the peel, leaving behind that bright citrus flavor you want.
Step 4: Make the Sugar Syrup and Simmer the Peels
In a clean saucepan, combine 1 cup water and 2 cups sugar over medium heat. Stir until the sugar completely dissolves. At this point, toss in your blanched orange strips, a pinch of salt, and if you like, the vanilla extract or whole cloves for an aromatic touch. Let the peels simmer gently, uncovered, for 45 to 60 minutes. Stir occasionally as the peels turn translucent and tender—don’t be alarmed if it looks a bit odd while cooking; it’s all part of the magic.
Step 5: Dry the Peels
Carefully remove the orange peels from the syrup and arrange them in a single layer on a wire rack or parchment-lined tray. Make sure they’re not touching to allow for even drying. Let the peels air dry for at least six hours, ideally overnight. This drying step is what helps them develop that perfect chewy texture contrasted with a slight crispness from the sugar coating.
Step 6: Sugar Coating and Optional Chocolate Dipping
Once the peels are tacky but not wet, toss them in an extra half-cup of sugar to coat evenly, shaking off any excess. For an irresistible twist, melt your dark chocolate gently and dip each strip halfway, placing them back on parchment paper to set. This additional step of chocolate dipping is optional, but it adds an extraordinary layer of richness and elegance to your candy.
How to Serve Candied Orange Peel with Optional Chocolate Dipping Recipe
Garnishes
Candied orange peel is a stunning garnish for cakes, cupcakes, and even cocktails. The vibrant orange color and shiny sugar coating bring a pop of color and a burst of fresh citrus aroma. When dipped in chocolate, they make an elegant, edible garnish perfect for festive occasions or gourmet desserts.
Side Dishes
Pair these candied peels with a cheese platter or alongside a rich chocolate dessert. Their citrus brightness cuts through heavier flavors and adds a burst of freshness to complement cheeses like brie or gouda.
Creative Ways to Present
For a fabulous gift or party favor, bundle several candied peels with chocolate dips in small glass jars tied with a ribbon. You can also sprinkle chopped peels over ice cream or oatmeal for a citrusy surprise. The possibilities are endless and always delightful!
Make Ahead and Storage
Storing Leftovers
Once completely dried and coated in sugar, store your candied orange peels in an airtight container at room temperature. They will keep their chewy texture and flavor for up to two weeks, making them perfect to prepare in advance for holidays or special occasions.
Freezing
If you want to keep your peels fresh longer, freezing is a great option. Place them in a freezer-safe bag or container with parchment between layers to prevent sticking. When properly frozen, they maintain their flavor and texture for up to three months.
Reheating
There’s really no need to reheat these peels, but if you prefer a softer texture, you can warm them gently in a low oven (around 200°F) for a few minutes. Be careful not to overheat or burn the sugar coating or chocolate dip.
FAQs
Can I use any type of orange for this recipe?
Absolutely! Navel oranges are common, but blood oranges, mandarins, or any sweet orange variety with good peel thickness will work wonderfully. Each type brings a unique flavor and color nuance.
What if I don’t want to use chocolate? Is the candy still good?
Definitely! The candied orange peel alone is delicious—sweet, chewy, and packed with bright citrus flavor. The chocolate is just a luxurious optional touch to elevate the treat.
How long does this recipe take from start to finish?
While hands-on time is relatively short, remember the drying process takes several hours (at least six), so plan ahead. All told, expect about 7 to 8 hours total including drying.
Can I use caster sugar instead of granulated sugar?
Yes! Caster sugar will dissolve more quickly in your syrup and works perfectly for coating as well. It’s a fine substitute if you want a smoother sugar texture on your peels.
What’s the best chocolate to use for dipping?
Dark chocolate with around 60-70% cocoa solids is ideal because its slight bitterness balances the orange’s sweetness beautifully. You can experiment with milk or white chocolate if you prefer, but dark chocolate has the best flavor contrast.
Final Thoughts
I can’t recommend enough giving this Candied Orange Peel with Optional Chocolate Dipping Recipe a try. It’s one of those homemade delights that feels fancy yet is surprisingly easy to make, and it’s sure to wow your friends and family. Whether you enjoy it as a snack, a decorative garnish, or a unique gift, once you taste these treats, you’ll wonder how you ever lived without them.
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Candied Orange Peel with Optional Chocolate Dipping Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 7 hours 30 minutes
- Yield: 4 servings
- Category: Candy
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Candied Orange Peel recipe transforms the zest and pith of fresh oranges into sweet, chewy treats perfect for snacking or decorating desserts. By blanching and slowly simmering the peel in a sugar syrup, you remove bitterness and develop a translucent, sugary coating. Optionally, you can dip the peels in dark chocolate for an extra indulgence. The recipe yields a delightful homemade confection that balances citrusy brightness with sweet richness.
Ingredients
Oranges
- 4 navel oranges (or blood oranges, mandarins, or any orange variety)
Syrup and Flavorings
- 2 cups granulated sugar (plus an additional 1/2 cup for tossing)
- 1 cup water
- Pinch of salt
- Optional: 1/2 teaspoon vanilla extract or 2 whole cloves
Optional
- 100g dark chocolate, for dipping
Instructions
- Prepare the orange peel: Slice off the tops and bottoms of the oranges so they can stand flat. Using a sharp knife, carefully cut down the sides to remove the peel in large chunks, leaving the white pith attached for sweetness.
- Cut peel into strips: Slice the peel into thin strips about 1/4 inch wide. For baking or smaller garnish, chop into smaller confetti-sized pieces.
- Blanch the peels: Place the strips in a saucepan, cover with water, and bring to a boil. Let it boil for 2 minutes, then drain. Repeat this blanching two more times to reduce bitterness.
- Prepare sugar syrup: In a clean saucepan, combine 1 cup water and 2 cups sugar over medium heat. Stir until the sugar dissolves and the mixture simmers gently.
- Cook orange peels in syrup: Add orange strips, salt, and vanilla or cloves if using, to the syrup. Simmer uncovered gently for 45–60 minutes, stirring occasionally. The peels will become translucent and soft.
- Dry the peels: Remove peels from syrup and place them in a single layer on a wire rack or parchment-lined tray. Allow to dry for at least 6 hours or overnight without crowding.
- Sugar coating and optional chocolate dip: When peels are tacky but not wet, toss them in the extra 1/2 cup sugar and shake off excess. If desired, melt the dark chocolate gently and dip the peels, then lay them back on parchment until the chocolate sets.
Notes
- The blanching step is key to removing bitterness from the orange peel.
- Drying time can vary depending on humidity — ensure peels are tacky but dry before coating with sugar.
- Dark chocolate coating adds richness and a bitter-sweet balance that complements the candy.
- Store candied peels in an airtight container at room temperature for up to two weeks.
