Chocolate-Dipped Candied Orange Peel

Chocolate-Dipped Candied Orange Peel
Prep Time
20 min
Cook Time
55 min
46 servings

Crunchy, candied orange peels are dipped in dark chocolate for an indulgent fall treat.

Courtesy of RICARDO Magazine.



oranges, scrubbed clean
cup water
cup sugar
Tbsp corn syrup
oz dark chocolate, melted and tempered


Step 1

On a work surface, cut off and discard both ends of the fruit. Make 4 incisions across the peel into the flesh. Carefully remove the peel from the flesh and keep the flesh for another use. Cut the peel into strips.

Step 2

In a thick-bottomed saucepan, cover the peel with cold water and bring to a boil. Drain and repeat the process two more times. Drain. Set aside.

Step 3

In the same saucepan, bring the water, sugar and corn syrup to a boil, stirring until the sugar has dissolved. Add the blanched orange peel. Simmer for about 25 minutes or until the syrup thickens. Remove the peel from the syrup and place on a wire rack to drain thoroughly. Let dry in the open air for about 4 hours.

Step 4

Dip half of each peel into the tempered chocolate. Place on the wire rack and let the chocolate crystallize for about 1 hour or until it has completely set. The candied orange peels will keep for about 3 weeks in an airtight container in a cool, dry place.

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