Chocolate-Dipped Candied Citrus Peel

Chocolate-dipped citrus peel boasts the bright flavor and texture of candied peel tempered by the subtle sophistication of dark chocolate. A distinctly adult treat.

Strips of chocolate dipped candied orange peel on a white surface.

Although usually associated with winter holidays, candied orange peels are a lovely year-round treat. They add a velvety zing to desserts or are a perfect on their own with coffee. A little bag of homemade candied orange peels dipped in chocolate—the darker the better, unless you’re a white chocolate aficionado—is a beautiful gift, and it’s also a nice treat for yourself.–Charity Ferreira

How else can I use candied citrus peel?

These little chocolate-dipped lovelies aren’t only an impressive way to salvage citrus peels that would otherwise be tossed in the compost or (gasp) trash. They’re also something swanky to nibble that will make everyone ooh and aah, whether you set them out alone or as an accent to an ensemble of desserts, perhaps as the unifying element that strings together, say, an orange flan and chocolate macaroons. No one will complain either way–unless you run out.

Chocolate-Dipped Candied Orange Peel

  • Quick Glance
  • Quick Glance
  • 1 H, 30 M
  • 5 H
  • Serves 8 | Makes 1 cup
Print RecipeBuy the Brittles, Barks, & Bonbons cookbook

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Ingredients

  • For the candied citrus peel
  • For the chocolate dip

Directions

Make the candied orange peel

Scrub the oranges. Slice the stem end off the orange and place the cut end on a cutting board. Make vertical cuts, about 1 inch apart, all the way through the peel. Carefully peel off the scored sections of rind. With a sharp paring knife, trim away as much of the white pith from the peel as you can. Cut each portion of peel lengthwise into 1/4-inch-wide strips.

Place the orange peels in a small pan and add enough cold water to cover. Bring to a simmer and cook for 20 minutes. Drain the peels and set aside.

Place the pan over medium-low heat and add the 1 1/2 cups each sugar and water. Stir until the sugar is dissolved. Add the orange peels to the simple syrup and simmer gently, stirring occasionally, until they are soft and translucent, 25 to 40 minutes, depending on the thickness.

Place a wire cooling rack over a rimmed baking sheet lined with wax paper. Use a slotted spoon or tongs to transfer the peels to the rack. Let stand until still slightly tacky but almost dry, 1 to 1 1/2 hours

Dip the peels

Place the chocolate in a bowl set over, but not touching, a pan of hot or gently simmer water. Stir frequently until melted and smooth. Remove from the heat.

Dip each orange peel about halfway into the chocolate, shaking gently to allow any excess to drip back into the bowl. Place the peels on the waxed paper.

Let the candied orange peels sit at room temperature until firm, about 24 hours, or place in the refrigerator, uncovered, for 1 hour. Then serve or gift to your heart’s content. (The chocolate-covered candied orange peels will keep in an airtight container in the refrigerator for up to 1 week.) Originally published April 27, 2008.

Print RecipeBuy the Brittles, Barks, & Bonbons cookbook

Want it? Click it.

Recipe Testers' Reviews

If you're dedicating some time in the kitchen to make holiday gifts, these candied orange peel are a wonderful treat. I found the recipe to be easy to follow and the chocolate dipped candied citrus peel to be delicious.

What a fun project for a foggy holiday afternoon. We started with pounds of organic navel oranges and ended with 72 strips of candied orange. We didn't use the full 8 oz. of melted chocolate. We chilled the strips and then packed 3 each in wax paper wrappers for gifts. Lovely.

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