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+ servings
Pecan shortbread and chocolate dipped candied orange peel on a Christmas cookie plate.
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5 from 1 vote

Chocolate Covered Orange Peel

These sweet and tangy treats make me think of Christmas!
Prep Time10 minutes
Cook Time35 minutes
Resting Time4 hours
Total Time4 hours 45 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 60 pieces
Calories: 20kcal

Equipment

  • wire rack for draining and cooling orange peel

Ingredients

  • 2 navel oranges
  • ½ cup water
  • 1 ¼ cups sugar divided 1 cup + ¼ cup
  • 2 Tbsps corn syrup
  • 1 cup melting chocolate 70% cacao if possible

Instructions

  • Wash the fruit well. Make 4 vertical cuts to quarter the oranges. Carefully remove the orange segments using a small knife or spoon if necessary. Try to keep each quarter of the peel intact.
  • When the segments have been removed take a spoon and carefully scrape the inside of the orange peel to remove as much white pith as possible.
  • Cut the quarter peel in half horizontally and then into vertical strips about ¼ inch wide.
  • Cover the peel in a saucepan with cold water and bring to a boil. Drain and repeat this 3 more times. After the last boil transfer the peel to a plate.
  • Then add 1 cup of the sugar, water and corn syrup to the saucepan and bring to a boil. Add the orange peel and simmer about 20-25 minutes until the syrup thickens.
  • Remove the peel and transfer to a wire rack over a pan lined with parchment paper. Arrange peel in a single layer separated so they don't stick to one another.
  • Put ¼ cup sugar in a bowl. After peels have drained and dried a bit roll each peel in sugar to coat and return to the wire rack. Allow to air dry about 4 hours or overnight.

Chocolate Dip

  • Bring water in a skillet to a boil. Put chocolate in heat proof bowl and sit the bowl in the hot water. Stir after a few minutes and keep stirring to chocolate is smoothly melted. Move the skillet off the burner but be ready to return it to the heat if the chocolate starts to get too thick.
  • Dip orange peel pieces in chocolate. You can dip half way or cover completely. If you plan to cover completely you may need more than 1 cup of chocolate.
  • After dipping return the orange peel to the wire rack for the chocolate to cool and firm up.
  • Store in an airtight container in a cool place for up to a month.

Nutrition

Calories: 20kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 8mg | Fiber: 1g | Sugar: 5g | Vitamin A: 12IU | Vitamin C: 3mg | Calcium: 2mg | Iron: 1mg