Description
Deliciously sweet candied orange peels dipped in dark chocolate, perfect for a tasty treat or dessert.
Ingredients
Scale
- 4 large oranges (preferably thick-skinned, like navel or Valencia)
- 2 cups granulated sugar
- 2 cups water
- 8 oz dark chocolate (60-70% cocoa content)
- Additional granulated sugar for coating (optional)
Instructions
- Use a vegetable peeler or paring knife to remove the orange peel in wide strips. Slice into 1/4-inch sticks, avoiding too much white pith.
- Place the peels in a saucepan, cover with water, and bring to a boil. Drain. Repeat this blanching process 3 times to reduce bitterness.
- In a clean saucepan, combine 2 cups sugar and 2 cups water. Bring to a simmer, then add the peels. Simmer gently for 45–60 minutes until translucent.
- Remove peels with a slotted spoon and place them on a cooling rack or parchment-lined tray. Let them dry for 6–8 hours or overnight.
- Once slightly tacky, optionally toss in granulated sugar for added sparkle.
- Melt the dark chocolate in a double boiler or microwave in short bursts until smooth.
- Dip each peel halfway into the chocolate and place on parchment to set.
- Allow to set at room temperature or refrigerate briefly if needed. Store in an airtight container.
Notes
- For best results, use thick-skinned oranges like navel or Valencia to enhance the flavor.
- The sugaring step can be adjusted based on your preference for sweetness and texture.
- Ensure all orange peels are thoroughly coated in chocolate for the best taste.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Blanching and candying
- Cuisine: American
Nutrition
- Serving Size: 4 pieces
- Calories: 150
- Sugar: 32g
- Sodium: 5mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg