If you have a thing for sweet, zesty treats that brighten up snack time or holiday gifting, you’re going to absolutely adore this Candied Orange Peel with Optional Chocolate Dipping Recipe. Imagine tender strips of orange peel, simmered slowly until they’re translucent and tender, then coated in sparkling sugar crystals that catch the light—and if you choose, dipped in rich, velvety dark chocolate that adds a luxurious twist. This recipe brings together citrusy brightness with caramel-like sweetness and optional chocolate decadence, creating a treat that feels both nostalgic and elegant. Whether you’re making it for yourself or sharing with loved ones, the process is wonderfully soothing and the results are irresistibly bright and flavorful.
Ingredients You’ll Need
The magic of this Candied Orange Peel with Optional Chocolate Dipping Recipe lies not just in the technique but in its brilliantly simple ingredients. Each component plays a key role: fresh oranges bring natural citrus oils and sweetness, sugar transforms the peel into a delicate candy, and a hint of spice or vanilla adds depth, while chocolate offers a creamy, bittersweet contrast.
- 4 navel oranges (or blood oranges, mandarins, or any orange you like): Choose ripe, firm oranges with bright, unblemished skin to get the best flavor and peel quality.
- 2 cups granulated sugar (plus an extra half-cup for tossing): Sugar not only sweetens but also helps create that classic candy coating texture; caster sugar works just as well here.
- 1 cup water: Needed to create the simple syrup and to blanch the peels gently, softening them perfectly.
- Optional: 1/2 teaspoon vanilla extract or 2 whole cloves: These add subtle aromatic notes that elevate the candy’s flavor to the next level.
- Pinch of salt: Enhances all the natural sweetness and balances the taste beautifully.
- 100g dark chocolate, for dipping (optional): Adds a silky, slightly bitter contrast that pairs wonderfully with the citrus zestiness.
How to Make Candied Orange Peel with Optional Chocolate Dipping Recipe
Step 1: Prepare Your Oranges
Start by trimming the tops and bottoms off your oranges so they can stand steady on the cutting board. Carefully slice off the peel in large pieces following the curve of the fruit, making sure to keep some of the white pith attached. This pith will mellow during cooking, softening into a sweet, tender texture that’s key to the candy’s mouthfeel.
Step 2: Cut Into Strips
Next, cut those peel chunks into thin strips, roughly around 1/4 inch wide—don’t stress about exact measurements, this is a rustic candy, after all! If you’re thinking ahead to baking additions, you can chop the strips into smaller, confetti-sized pieces for versatility.
Step 3: Blanch to Remove Bitterness
Place the peel strips in a saucepan and cover with water. Bring to a gentle boil and let them bubble for about 2 minutes, then drain. Repeat this blanching step two more times with fresh water each time. This is essential because it purges the peel’s natural bitterness, leaving behind just the good stuff.
Step 4: Simmer in Sweet Syrup
In a clean saucepan, stir together 1 cup water and 2 cups sugar over medium heat until the sugar dissolves into a syrup. Add your softened orange peels, plus that pinch of salt and optional vanilla or cloves if you’re feeling fancy. Let everything simmer uncovered for 45 to 60 minutes, stirring occasionally. You’ll notice the peels gradually turn translucent and tender, soaking up all that luscious sweetness.
Step 5: Dry the Peels
Once cooked to perfection, fish out the peel strips with a slotted spoon and arrange them in a single layer on a wire rack or parchment paper-lined tray. Make sure they have plenty of space because crowding traps moisture. Let them dry for at least 6 hours or preferably overnight—this crucial step firms up their texture and prevents sogginess.
Step 6: Sugar Coat and Dip
When the peels feel tacky but not wet, toss them in the extra sugar until coated evenly—this gives them that sparkle and pleasing crunch. If you want to add the chocolate touch, gently melt dark chocolate and dip each peel halfway in, then place them back on parchment to set. This optional step turns your candy into an elegant confection that’s perfect for special occasions or gifting.
How to Serve Candied Orange Peel with Optional Chocolate Dipping Recipe
Garnishes
Sprinkle a few crushed pistachios or flaked sea salt over the chocolate-dipped peels before the chocolate sets for a sophisticated finish. A light dusting of powdered sugar can also add a pretty, wintry touch that elevates presentation effortlessly.
Side Dishes
This sweet and tangy treat goes beautifully alongside cheese boards, adding a zesty contrast to creamy, rich cheeses like brie or goat cheese. They’re also a lovely accompaniment to afternoon tea or as part of a festive dessert platter, offering a refreshing palate cleanser between bites.
Creative Ways to Present
Try laying candied orange peels in a glass jar tied with a ribbon for charming homemade gifts. Or arrange them in cellophane bags with a personalized note for party favors. Another fun idea is to chop them into small pieces and sprinkle over cakes, muffins, or even ice cream, bringing bursts of citrus sweetness and delightful texture every time.
Make Ahead and Storage
Storing Leftovers
You can store leftover candied orange peels in an airtight container at room temperature for up to two weeks. Keeping them dry is key to maintaining their chewy yet firm texture, so avoid any moisture exposure. They stay beautifully fresh as a ready-to-eat treat or baking addition.
Freezing
If you want to keep them longer, freezing is a great option. Lay the peels in a single layer on a baking sheet in the freezer until firm, then transfer to a freezer-safe bag or container. They’ll hold their flavor and texture for up to three months, making it easy to enjoy your favorite Candied Orange Peel with Optional Chocolate Dipping Recipe anytime.
Reheating
When you’re ready to enjoy frozen peels, simply thaw them at room temperature. If you prefer them a little warmer or softer, gently microwave for a few seconds or warm in a low oven for a couple of minutes. Avoid overheating so they don’t lose that perfect chewy texture.
FAQs
Can I use other types of citrus for this recipe?
Absolutely! While oranges are traditional, this recipe works wonderfully with lemons, limes, or grapefruits too. Just be mindful that bitterness and sweetness levels can vary, so you might want to adjust blanching and sugar amounts slightly.
What’s the best chocolate to use for dipping?
Dark chocolate with around 60-70% cocoa content is ideal—it offers that rich bitterness which balances the sweet candied peel nicely. Milk chocolate can be used if you prefer something sweeter, but white chocolate tends to be too sweet for this pairing.
Is it necessary to blanch the orange peel three times?
Blanching three times is recommended as it helps remove the natural bitterness more thoroughly, giving you a sweeter, more pleasant candy. Skipping or reducing this step might result in a more bitter final product that’s less enjoyable to eat.
Can I store candied orange peel without chocolate dipping?
Yes! The candied orange peel can be stored perfectly well without chocolate, and many people enjoy it this way. Adding chocolate is simply an optional finishing touch that adds flavor complexity and indulgence.
How long does the entire process take?
While the active cooking time is roughly 1.5 hours, the drying process requires at least 6 hours or overnight. So, plan ahead to let the peels dry thoroughly for the best texture and taste.
Final Thoughts
Making your own Candied Orange Peel with Optional Chocolate Dipping Recipe is such a joyful experience that fills your kitchen with wonderful aromas and promises delicious rewards. This treat is versatile, elegant, and surprisingly simple—once you master the steps, you’ll find it endlessly adaptable for gifts, baking, or just treating yourself. So grab some fresh oranges and start simmering your way toward a delightful citrusy indulgence that brings sunshine to any day.
Print
Candied Orange Peel with Optional Chocolate Dipping Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 7 hours 30 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This recipe for Candied Orange Peel transforms fresh orange peels into a sweet, translucent treat by blanching, simmering in a sugar syrup, and drying them. Optionally dipped in dark chocolate, these candied peels are perfect for snacking or adding to baked goods.
Ingredients
Orange Peel
- 4 navel oranges (or blood oranges, mandarins, or any orange variety)
- Pinch of salt
- Optional: 1/2 teaspoon vanilla extract or 2 whole cloves
Syrup
- 2 cups granulated sugar (plus an extra 1/2 cup for tossing)
- 1 cup water
Optional Finish
- 100g dark chocolate, for dipping (optional)
Instructions
- Prepare the Orange Peels: Slice off the tops and bottoms of the oranges so they sit flat. Using a sharp knife, carefully cut away the peel in large chunks including the white pith, following the curve of the fruit.
- Cut Into Strips: Slice the orange peels into roughly 1/4 inch wide strips or smaller pieces if you want confetti-size peels for baking.
- Blanch the Peels: Place the strips in a saucepan, cover with water, and bring to a boil. Let them boil for 2 minutes, then drain. Repeat this blanching process two more times to remove bitterness.
- Make Sugar Syrup and Simmer Peels: In a clean saucepan, combine 1 cup water and 2 cups granulated sugar over medium heat. Stir until the sugar dissolves and the syrup begins to simmer. Add orange peel strips, salt, and optional vanilla or cloves.
- Cook the Peels: Simmer the peels gently, uncovered, for 45–60 minutes until they become translucent and soft, stirring occasionally.
- Dry the Peels: Remove the peels from the syrup and lay them out single-layered on a wire rack or parchment-lined tray. Let them dry for at least 6 hours or overnight until tacky but not wet.
- Coat with Sugar and Optional Chocolate Dip: Toss the dried peels in the extra 1/2 cup sugar, shaking off excess. If desired, melt dark chocolate gently and dip the peels, then place them back on parchment paper until the chocolate sets.
Notes
- Keep the white pith attached to the peel while removing it as it softens and sweetens during cooking.
- Blanching the peels multiple times is essential to remove the bitterness.
- Drying time is crucial; peels should be tacky but not sticky before coating in sugar or chocolate.
- Store candied peels in an airtight container and consume within a few weeks for best flavor and texture.
