The Best Dark Chocolate Dipped Candied Orange Peels
These chocolate covered orange peels taste like a burst of sunshine dipped into melted chocolate making for the perfect sweet treat! Using organic oranges, coconut sugar, and high-quality dark chocolate, this recipe creates glossy, aromatic candied peels that feel fancy but are surprisingly simple to make. They’re the kind of treat you can make any time of year and reach for whenever you want something sweet with a bright fruity finish.
Ingredients
- 3 large organic oranges
- 1 cup coconut sugar
- 1 cup water
- 1 teaspoon vanilla extract
- 4 oz dark chocolate chopped
- Pinch of flaky sea salt optional
Instructions
- Prepare the oranges. Using a sharp knife, sharp vegetable peeler, or sharp paring knife, cut the orange peel into ¼ inch strips or thin slivers, avoiding too much pith. Remove excess white pith if needed.
- Boil to reduce bitterness. Place orange peel strips in a saucepan, cover with cold water, bring to a boil, then drain. Optional step to repeat 2 more times to remove bitterness.
- Simmer in coconut sugar syrup. In the same pan, combine coconut sugar, vanilla and 1 cup water over medium-low heat until the sugar dissolves. Add orange peels and simmer for 20 to 30 minutes until translucent.
- Dry the candied peels. Using a slotted spoon, transfer peels onto a wire rack or cooling rack set over parchment or aluminum foil. Let dry for at minimum 10 hours but 24 is preferable.
- Melt the chocolate. Use a double boiler over medium-low heat or microwave in 20 second intervals until smooth.
- Dip the candied peels. Dip each peel halfway into the melted chocolate, letting excess chocolate drip off. Place onto parchment paper or wax paper.
- Set the chocolate. Allow chocolate to harden at room temperature or refrigerate for 10 to 15 minutes. Sprinkle flaky salt or additional coconut sugar if desired.
- Store. Transfer to an airtight container and store in a cool place or dry place for up to 2 weeks. If shipping as Christmas gifts, pack with ice packs to avoid melting.
Notes
Expert Tips & Tricks
- If it’s your first time, cut wider sections of peel as they’re easier to dip, and you can slice smaller pieces later.
- If you see too much pith, scrape it gently with a knife to prevent bitterness.
- Let the peels dry fully before dipping for the best texture.
- Add citric acid for that Italian-style bright burst of orange flavor.
- For added sparkle, toss dried peels in superfine sugar before dipping.
Storage Tips
- Room temperature: Store in an airtight container in a cool, dry place.
- Refrigerator: Store up to 1 month (if you prefer firmer chocolate).
- Freezer: Freeze up to 3 months; thaw at room temperature.
- For gifting: Wrap in parchment, place in a small tin, and include a cooling pack if shipping to warm climates.
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