Indulge in a sophisticated, grown-up treat that perfectly marries vibrant citrus notes with the rich depth of dark chocolate: Chocolate-Dipped Candied Citrus Peel. This exquisite confectionery boasts the bright, chewy texture and intense flavor of candied fruit peel, beautifully balanced by the subtle bitterness and luxurious smoothness of premium dark chocolate. It’s an elegant offering that elevates any occasion, transforming humble orange peels into a gourmet delight.
While often cherished during the winter holidays, candied citrus peels are a delightful treat to enjoy year-round. Their unique velvety zing and subtle sweetness make them a perfect accompaniment to a morning coffee or an elegant conclusion to a lavish meal. Imagine a small, artfully packaged bag of these homemade chocolate-dipped delights – a truly beautiful and thoughtful gift for friends, family, or even a well-deserved indulgence for yourself. For the ultimate flavor experience, we recommend using dark chocolate; however, if you’re a devoted white chocolate aficionado, feel free to experiment and discover your preferred combination.
The Allure of Homemade Chocolate-Dipped Candied Citrus Peel
There’s something uniquely satisfying about creating gourmet confections in your own kitchen. Store-bought candied citrus peels, while convenient, often lack the vibrant freshness and personalized touch of a homemade batch. By crafting these treats yourself, you gain complete control over the quality of ingredients, from selecting organic oranges to choosing your favorite type of chocolate. This process not only ensures a superior flavor and texture but also offers a wonderful opportunity to reduce food waste by transforming what would otherwise be discarded into a delectable delicacy. The aromatic process of candying citrus fills your home with an irresistible fragrance, making the entire experience as enjoyable as the final product.
Beyond the Box: Versatile Uses for Candied Citrus Peel
These little chocolate-dipped wonders are far more than just an impressive way to rescue citrus peels from the compost or (gasp!) the trash. They are a genuinely swanky nibble that will elicit oohs and aahs from anyone who tries them. Whether you arrange them elegantly on their own or use them as a sophisticated accent to a dessert ensemble, they are sure to be a hit. Consider them the unifying element that harmonizes a variety of sweets – perhaps bridging the bright flavors of an orange flan with the rich indulgence of chocolate macaroons. No one will ever complain about having too many, unless, of course, you run out!
But the versatility of candied citrus peel extends even further:
- Garnish for Desserts: Finely chop candied peel and sprinkle over cakes, cupcakes, tarts, or ice cream for an extra pop of flavor and texture.
- In Baking: Incorporate chopped candied peel into scone batter, cookie dough, fruitcakes, or panettone for a delightful chewiness and citrusy aroma.
- Cocktail Enhancer: Use a strip of candied peel as an elegant garnish for cocktails, especially those featuring citrus or dark spirits.
- Savory Pairings: Believe it or not, candied orange peel can complement savory dishes! Try it with roasted duck, glazed ham, or certain cheese boards for an unexpected twist.
- Hot Beverages: Stir a strip into hot tea or mulled wine for an infusion of sweet citrus flavor.
- Trail Mix or Granola: Add chopped pieces to homemade trail mix or granola for a gourmet touch.
Chocolate-Dipped Candied Orange Peel
David Leite
Saved
Dessert
American
8
servings | makes 1 cup
309
kcal
20 minutes
1 hour
15 minutes
5 hours
Ingredients
US Units | Metric Units
For the candied citrus peel
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5 medium (2 1/2 lbs) navel oranges, preferably organic, for the best flavor and to avoid pesticides -
1 1/2 cups granulated sugar -
1 1/2 cups water
For the chocolate dip
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8 ounces chocolate, preferably bittersweet, finely chopped for easier melting and a smoother finish. High-quality chocolate is key here.
Instructions
Make the candied orange peel
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Begin by thoroughly scrubbing the oranges under cold running water to remove any impurities or wax. Next, carefully slice off the stem end of each orange, creating a flat base. Place the cut end on a sturdy cutting board for stability. Using a sharp knife, make vertical cuts, approximately 1 inch apart, all the way through the orange peel, but not into the fruit itself. Gently peel off these scored sections of rind. With a sharp paring knife, meticulously trim away as much of the bitter white pith from the inside of the peel as possible, as this will ensure a less bitter and more palatable final product. Finally, cut each portion of peel lengthwise into elegant 1/4-inch-wide strips.
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Place the prepared orange peels in a small saucepan and add enough cold water to completely cover them. Bring the water to a gentle simmer over medium heat and cook for 20 minutes. This blanching process helps to soften the peels and further reduce any bitterness. After 20 minutes, drain the peels thoroughly and set them aside.
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Return the same pan (or a clean one) to medium-low heat. Add the 1 1/2 cups of granulated sugar and 1 1/2 cups of water. Stir continuously until the sugar is completely dissolved, forming a clear simple syrup. Add the blanched orange peels to the simmering simple syrup. Reduce the heat to low and simmer gently, stirring occasionally to ensure even absorption, until the peels become wonderfully soft and translucent. This process can take anywhere from 25 to 40 minutes, depending on the initial thickness of your peels. They should appear almost glass-like.
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Prepare a wire cooling rack by placing it over a rimmed baking sheet that has been lined with wax paper or parchment paper. Using a slotted spoon or kitchen tongs, carefully transfer the candied peels from the syrup to the prepared rack, arranging them in a single layer to allow for even drying. Let them stand at room temperature until they are still slightly tacky but almost dry to the touch. This crucial drying period typically takes between 1 to 1 1/2 hours, allowing the peels to develop their characteristic chewy texture.
Dip the peels in chocolate
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To prepare the chocolate dip, place the finely chopped chocolate in a heatproof bowl. Set this bowl over a saucepan of hot, gently simmering water, ensuring that the bottom of the bowl does not touch the water. This creates a double boiler, which melts the chocolate gently and prevents scorching. Stir the chocolate frequently until it is completely melted and beautifully smooth. Once melted, carefully remove the bowl from the heat.
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One by one, dip each candied orange peel about halfway into the melted chocolate. Gently shake off any excess chocolate, allowing it to drip back into the bowl. This ensures a clean, elegant coating. Place the dipped peels back onto the waxed paper-lined baking sheet.
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Allow the chocolate-dipped candied orange peels to set at room temperature until the chocolate is firm, which can take approximately 24 hours. Alternatively, for a quicker set, you can place them uncovered in the refrigerator for about 1 hour. Once set, they are ready to serve or to be thoughtfully packaged as a gift. These delightful chocolate-covered candied orange peels will keep beautifully in an airtight container in the refrigerator for up to 1 week. Enjoy this classic, elegant treat! Originally published April 27, 2008.
Adapted From
Brittles, Barks, & Bonbons
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Summarize
Nutrition Information (Estimated per serving)
Serving: 1 portion
Calories: 309 kcal
Carbohydrates: 52 g
Protein: 2 g
Fat: 11 g
Saturated Fat: 6 g
Monounsaturated Fat: 3 g
Trans Fat: 0.02 g
Cholesterol: 2 mg
Sodium: 5 mg
Fiber: 2 g
Sugar: 48 g
Nutrition information is automatically calculated, so should only be used as an approximation and is based on 8 servings. Actual values may vary.
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Recipe Testers’ Reviews
Shauna Hinchen-Joyal
If you’re dedicating some kitchen time to craft thoughtful holiday gifts, these candied orange peels are an absolutely wonderful choice. I found the recipe instructions clear and straightforward to follow, and the resulting chocolate-dipped candied citrus peel was utterly delicious. It’s a truly rewarding project!
Elizabeth and Lena Alvarez
This was such a fun project for a leisurely, foggy holiday afternoon. We started with several pounds of organic navel oranges and were delighted to end up with a generous batch of 72 strips of beautifully candied orange. We even found that we didn’t need to use the full 8 ounces of melted chocolate specified. After chilling the strips to set the chocolate, we packed them in groups of three into wax paper wrappers, creating charming gifts. They were truly lovely!
Lou Ann Traster
These were genuinely enjoyable to make, and I’m sure they will be equally enjoyable to give as gifts. Your efforts are wonderfully rewarded with vibrant, chewy, and chocolatey homemade candy. I plan to add these to my holiday cookie trays, tie a few strips alongside Christmas cards, or tuck them into presents for someone special.
One tip to keep in mind when starting is that the drying process might take a bit longer than initially described; I found I couldn’t dip them for a good 4 hours, and the texture of the candied peels was most pleasant after a full day. Also, the amount of chocolate needed for dipping could easily be halved depending on how thick you like your coating.
I initially worried I would need to blanch the strips multiple times, changing the water each time to cut the bitterness, but this single, longer simmer proved to be perfectly effective. This recipe yields many, many small servings, ideal for both personal enjoyment and abundant gifting.
Elsa M. Jacobson
These chocolate-dipped candied citrus peels are a truly wonderful holiday treat, and they are guaranteed to impress your friends. They also make an incredibly attractive addition to any dessert table at a holiday gathering and are surprisingly uncomplicated to prepare, though ample time must be allocated for the entire multi-step process.
I used organic oranges for my batch and ended up with an impressive 128 strips. My technique for trimming the pith improved significantly and became much faster as I progressed. Consequently, my first strips had a bit more pith and were slightly thicker than the later ones. When I make these again, I’ll approach the pith paring with more expertise, resulting in more consistent strips. I also found it easier to slice off both ends of the orange initially, as the strips tended to tear on the side opposite the stem end if I didn’t.
During the simmering phase in the simple syrup, my thinner strips achieved that desirable soft and translucent state in just 25 minutes. It took less than half an hour for my strips to reach the described “slightly tacky but almost dry” condition, even though my kitchen was quite warm and dry. For the dipping, I opted for a beautiful Valrhona bittersweet chocolate. I honestly don’t know if there’s any real necessity to chop it so finely, as it melted smoothly regardless.
Sarah Kenney
Chocolate-dipped candied citrus peel is something I’ve always associated with overpriced specialty food stores and elegant hostess gifts. I honestly went into this thinking it was going to be more work than the final product was worth, but I was so delightfully wrong.
While it does take a little bit of dedicated time to meticulously prepare the orange peels initially, all the subsequent steps are surprisingly easy. The end result is simply delicious and visually stunning. I was making these with the intention of taking them to a holiday party next week, but I seriously doubt they’ll last that long! If only I could force myself to eat the peeled oranges instead of succumbing to the temptation of these irresistible candies!
Jackie Gorman
My husband and I happen to be big fans of chocolate-dipped candied citrus peel. They hold a special memory for him from his childhood. Over the years, I’ve experimented with various recipes to try and recreate that nostalgic flavor, and I can confidently say this is a solid, reliable method.
My five medium navel oranges yielded a generous 110 strips of orange peel. I’m really hoping they last longer than the stated 1 week; I can’t see why they wouldn’t. I’ve even had candied orange peel in our refrigerator that I made well over a year ago, completely forgot about, and then happily rediscovered! (What a surprise!)
The one thing I’m curious to observe is whether these peels will become a bit stiffer after sitting, perhaps overnight. Currently, they are very soft. But honestly, that’s hardly a problem, as we’ve been happily eating them in their tender state!