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

5 / 2 votes

Chocolate-Dipped Candied Orange 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.

Prep Time20

Cook Time1 15

Total Time5

Course: Dessert

Cuisine: American

Servings: servings | makes 1 cup

Calories: 309

Ingredients

For the candied citrus peel

▢ 5 medium (2 1/2 lbs) navel oranges, preferably organic
▢ 1 1/2 cups granulated sugar
▢ 1 1/2 cups water

For the chocolate dip

▢ 8 ounces chocolate, preferably bittersweet, chopped

US - Metric

Instructions

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.

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