Chocolate Covered Orange Peels

The smell of oranges simmering in sugar is the kind of thing that makes people stop at your kitchen door and ask what on earth you are making. I started making these chocolate covered orange peels one December when I wanted edible gifts that felt fancier than cookies but required zero pastry skills. Three batches later my kitchen looked like a candy workshop had exploded and I have not stopped making them since. They are deceptively simple and wildly impressive.

My neighbor Linda knocked on my door last winter holding a plate of her famous shortbread and I panicked because I had nothing to offer in return. These orange peels saved me because I always have a batch candying away during the holidays. She now requests them every year instead of the shortbread swap.

Ingredients

• 3 large oranges (preferably organic): You need the peels so pick thick skinned navel oranges and go organic since you are eating the outside. Scrub them well under warm water.
• 2 cups (400 g) granulated sugar: This creates the syrup that transforms bitter peel into candy. Do not reduce it or the candying process will not work properly.
• 1 cup (240 ml) water: Combined with sugar to make the syrup that slowly permeates the peels.
• 200 g dark chocolate (60 to 70 percent cocoa) chopped: The slight bitterness of dark chocolate balances the sweet candied peel beautifully. Chop it small so it melts evenly.

Instructions

Prep the oranges:

Wash the oranges thoroughly then slice off the top and bottom of each one so they sit flat. Score the skin into four sections and peel them away in large pieces keeping a little white pith attached because it gives the candied peel a pleasant chew.

Cut into strips:

Slice the peels into even strips about half a centimeter wide. Try to keep them uniform so they all candy at the same rate.

Blanch three times:

Drop the strips into a saucepan of cold water bring it to a rolling boil then drain completely. Repeat this two more times and you will notice the harsh bitterness leaving with each round.

Candy in syrup:

Combine sugar and water in a clean saucepan stir over medium heat until the sugar dissolves then slide in the blanched peels. Let them simmer uncovered for 45 to 60 minutes stirring now and then until the peels look glassy and translucent.

Dry the peels:

Lift the peels out with tongs and spread them on a wire rack to dry at room temperature for at least two hours. Overnight is even better because they need to lose their stickiness before chocolate touches them.

Melt the chocolate:

Set a heatproof bowl over a pot of barely simmering water making sure the bottom does not touch the water. Add the chopped chocolate and stir gently until it is completely smooth and glossy.

Dip and set:

Dip each candied strip halfway into the chocolate letting the extra drip back into the bowl. Lay them on parchment paper and let the chocolate firm up at room temperature or pop them in the fridge if you are impatient like me.

Save

I will never forget the afternoon I boxed up a batch of these for my friend Emma and she called me from her car having already eaten six before even leaving my driveway. That is when I knew this recipe was a keeper.

Getting the Right Chocolate Finish

Tempering your chocolate properly is the difference between glossy professional looking peels and ones with a dull cloudy coating. If you want that satisfying snap when you bite in bring the melted chocolate to about 45 degrees Celsius then cool it to 31 degrees before dipping. A simple double boiler method works beautifully for small batches like this one.

Flavor Variations Worth Trying

Once you have the basic method down the fun really begins because you can doctor these peels in all sorts of directions. A sprinkle of flaky sea salt on the wet chocolate adds an addictive savory contrast. You could also roll the freshly candied peels in coarse sugar before dipping for a sparkly crunchy exterior that looks stunning on a dessert board.

Storage and Serving Suggestions

Keep your finished peels in an airtight container between layers of parchment paper and they will stay perfect for up to two weeks in a cool spot.

• Serve them alongside espresso after dinner and watch your guests swoon.
• Package them in glassine bags with a handwritten tag for an effortless homemade gift.
• Always store them somewhere cool because heat will make the chocolate bloom and the peels stick together.

Save

These little strips of sunshine are proof that the simplest recipes often leave the biggest impression on the people you share them with. Make one batch and you will understand why they have been a European confectionery staple for centuries.

Recipe FAQs

→ Do I need to remove all the white pith from the orange peels?

No, you don't need to remove all of it. Leaving a thin layer of white pith actually adds a pleasant texture and a subtle bitterness that balances the sweetness. Just avoid thick, spongy portions of pith, as they can be overly bitter even after blanching.

→ Why do I need to blanch the peels three times?

Multiple blanching rounds are essential for drawing out the harsh bitterness from the orange peels. Each boil-and-drain cycle removes more of the bitter compounds. Skipping this step will result in peels that taste unpleasantly sharp beneath the chocolate.

→ Can I use milk or white chocolate instead of dark chocolate?

Absolutely. Milk chocolate will give you a sweeter, creamier coating that pairs beautifully with the candied peel. White chocolate creates a milder, more delicate confection. Keep in mind that milk and white chocolates are more sensitive to heat and may require gentler melting.

→ How long do chocolate covered orange peels stay fresh?

Stored in an airtight container in a cool, dry place, they will keep for up to two weeks. You can also refrigerate them, which extends freshness but may cause the chocolate to develop a slight bloom. Let them come to room temperature before serving for the best texture and flavor.

→ What type of oranges work best for candied peels?

Large, thick-skinned oranges are ideal because they yield wider, more substantial strips. Navel oranges work wonderfully. Organic oranges are strongly recommended since you'll be consuming the peel, which is commonly treated with pesticides and wax in conventionally grown fruit.

→ Can I skip the overnight drying step?

The peels need at least 2 hours of drying time until they're no longer sticky to the touch. However, overnight drying produces the best results. If the peels are still tacky when you dip them, the chocolate won't adhere properly and you'll get a messy, streaky finish.