Boxes of tangerinas, clementinas, and laranjas loiter in the basement and kitchen. Outside there is a tree heavy with the orange fruit, just begging to be eaten, juiced, fashioned into some orange-y treat. Problem is, I don’t like my oranges in any form other than as the fruit or juice. That is until now.

You know how as a kid you’d get the fruity candies and there were always a ton of orange flavor? The one that every kid would gobble up first cause it was their favorite? Yeah, I threw ’em out if no one was around to take them. Luckily I had a few friends who were always around to snatch them up quick like a bunny.

One friend in particular loved these chocolate balls that were flavored with orange. She’d eat the whole thing in one sitting easy. I never could understand why she loved them so much, I mean, they tasted like orange more so than chocolate and to me that was just the kiss of candy death.

Then I grew up, moved far far away and wound up with waaay too many citrus fruits of the Mandarin variety and its variations. I also hate letting things go to waste especially when I can make something with it that at least someone in my home would want to eat.

Stumbling upon a recipe over at Closet Cooking for Candied Orange Peel, I saw that it also was not just candied but also dipped in melted chocolate. Immediately I thought of my old friend and her love for chocolate and orange, if she loved it back then, then maybe my family now would like it too. I didn’t realize I too, would be converted into an orange candy lover. My childhood friend would be proud.

Chocolate Covered Candied Orange Peel

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Author: Rochelle Ramos
Total Time: 25 hours 45 minutes
Yield: Approximately 2 cups 1x

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Description

Candied orange peel dipped in rich, orange-flavored chocolate for a delightful citrusy treat.

Ingredients

Units Scale

4 medium-sized oranges or the equivalent in tangerines or clementines (about 6 or 7)
Water for boiling
2 cups plus 2 tablespoons (500ml) water
1 cup (200g) sugar
1 cup (200g) sugar for rolling
8 ounces (225g) orange-flavored chocolate, melted

Instructions

Make a slice down the side of each orange, scoring around the outside. Do it once more across the other way to divide it into fourths. Peel the orange, trying to keep the peel intact.
Lay the orange peel down flat and slice into thin strips about 1/4 inch wide.
Place the orange peels in a pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15 minutes. Drain and repeat this process two more times to remove the bitterness.
In a separate pot, combine 2 cups plus 2 tablespoons of water with 1 cup of sugar. Bring to a boil, stirring until the sugar dissolves.
Add the orange peels to the sugar syrup and simmer on low heat for about 45 minutes, until the peels are translucent.
Remove the peels from the syrup with a slotted spoon and roll them in the remaining 1 cup of sugar to coat. Let them dry on a wire rack for several hours or overnight.
Once the peels are dry, melt the orange-flavored chocolate in a double boiler or microwave, stirring until smooth.
Dip each candied orange peel halfway into the melted chocolate, allowing any excess to drip off. Place on a parchment-lined baking sheet to set.
Let the chocolate set completely before serving or storing.

Notes

Store the chocolate-covered candied orange peels in an airtight container at room temperature for up to two weeks. You can substitute regular chocolate if orange-flavored chocolate is not available. Ensure the peels are thoroughly dried before dipping in chocolate to prevent the chocolate from seizing.

Prep Time: 24 hours
Cook Time: 1 hour 45 minutes
Category: Dessert
Cuisine: American