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Chocolate Dipped Candied Orange Peel  

Disclaimer - I don't know what's up with Blogger, but it's doing crazy things to my formatting.  Please excuse!

The big hit at our Thanksgiving dinner this year was the Dark Chocolate Dipped Candied Orange Peels.  They were so good!  This is how I make them:


  • 1 large navel orange
  • 3/4 cup sugar
  • 1/2 cup water
  • 1/2 cup Ghirardelli Dark Chocolate Melts


Try to find organic oranges so there are no chemicals involved.

Cut away all the white pith, which is bitter, from the peel.  You cannot be TOO careful doing this.  The extra effort will produce wonderful flavor without bitterness.

Slice into strips.

Cover a cookie sheet with parchment paper for them to dry on.

Bring a pot of water to a boil. 

You want to put it through lots of boiling and cold water baths.  Each one reduces bitterness.

I find using a strainer to be perfect.  

Put the peels into the strainer and boil for 1 minute.  I stir them with a fork to be sure they are all immersed in the boiling water.

I use the same bowl that I rest the fork in to carry the strainer to the sink (no drips).
  Rinse the peels with cold water.
Repeat this several times.  I did it 7 times on my last batch and they are awesome!

Pour out the boiling water and fill with the fresh water and sugar.

Dump the peels into the boiling sugarwater. 

Boil for 15 minutes or until tender.
Remove peels to parchment paper and let cool for 1 hour.
Roll peels in sugar and let dry.
When they are dry and hard, dip into melted chocolate and lay on parchment to dry.
BYW - this was all five oranges made and it's a small dish.
Thanks for stopping by and have a great day!

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