Candied orange peels is on of the easiest homemade treats you can make during winter time. You’ll only need 2 ingredients for classic candies peels and 3 ingredients for chocolate covered orange peels.
And they are so easy to make! With just a few simple steps not only will you make a delicious, zesty treat for the holidays (that’s also wonderful as a gift!) but you’ll also feel your home with pleasant citrus aroma.
Candied orange peels can be used in various desserts but they’re an absolute must if you want to make authentic Neapolitan Sfogliatelle and Cuccidati (Italian fig cookies. Paired with chocolate they're also a delicious and rather unique topping for sweet ricotta crostini.
Famous combination of zesty orange and semi sweet dark chocolate makes them truly irresistible. Try them once and you repeatedly return to this recipe. Guaranteed!
Table Of Contents
Ingredients You Need
- Organic oranges - while you can use any oranges, it is better to opt for those with thicker skin if you want to dip the peels in dark chocolate or serve them on their own. Valencia, or navel or blood oranges are the ideal choice.
If you want to make candied lemon peels, use thick skinned organic lemons instead of oranges.
Don't use tangerines, clementines, and Christmas oranges or other thin-skinned oranges as they'll turn out mushy after cooking. The flavor of each type of orange peel will also be different based on the variety picked. - Sugar - simple granulated white sugar is the best.
- Chocolate (for chocolate covered option) - dark chocolate with its natural bitterness pairs with oranges the best. Of course, you can choose milk chocolate or even white chocolate if you prefer. Make sure to use the highest quality since it’ll be one of the protagonists of chocolate covered orange sticks.
- Water - filtered water to boil the orange peels, plus a little more for the syrup.
Easy Proportion Ratio
You can find exact measurements of each ingredient in the printable recipe card below. But I want to give you a proportion ratio as well so that you can change the amount (double, halve or use custom size batch) easily.
Once you've peeled and cut orange skin, weight it using a kitchen scale. You'll need equal amount of sugar and at the final stage, ½ amount of water, all by weight.
So the ratio orange zest to sugar to water would be 1:1:½. For example: 300 grams orange peels, 300 grams sugar, 150 grams water.
How To Make Candied Orange Peels - Step By Step
Prepare orange peels
- Wash oranges to remove any residues.
- Cut off the top and bottom of the orange (photo 1). Score the sides in 3 or 4 segments depending on the size of the orange. Using your hands remove the orange peel segments (photos 2, 3, 4).
- Trim any excess white pith and trim off the ends (photo 5).
- Cut the peel into strips approximately ⅓-1/2 of an inch (1-1.5 cm thick) - photo 6.
Parboil orange peels
- Transfer the peels to a saucepan and add enough water to let the peels float. For the amount indicated in the recipe bellow you'll need about 6-7 cups of water or 3 ½ cups of water for every cup of orange peels.
- Bring to a boil. Once vigorously boiling, drain the peels.
- Repeat three more times, for a total of four times. This step will allow the orange peels to lose their bitterness quickly. You'll notice how the water will change color with every boil.
Cook orange peels in syrup
- Put the peels back in the saucepan, add water and sugar.
- Simmer over medium-low heat for 15-20 minutes until the orange peels are translucent, most of the water has evaporated, and only a thick syrup remains at the bottom.
Lay to dry
- Let the peels cool slightly in the pot, then arrange them on a baking sheet or on a tray lined with parchment paper. If you have any orange flavored syrup left use it for your tea, coffee or as a topping for pancakes.
- Allow peels to dry overnight. Flipping the candied orange peel a few times will allow them to dry evenly. The peels are ready when they are dry to the touch.
- Once the candied orange peels are dry, they can be used as is, cut in cubes or dipped in delicious dark chocolate.
How To Make Chocolate Covered Orange Peels
To make chocolate covered orange peels all you need is dip each candied orange peel in melted chocolate.
Place chocolate covered orange peels on a tray lined with parchment paper and let dry.
How to Melt Chocolate Quickly (2 Ways)
You can quickly melt the chocolate using one of these two methods, microwave or bain marie.
The literal meaning of baine marie is to melt chocolate over a hot water bath. This method or the microwave method, will return the results you are looking for. Whichever way you choose, make sure to use high-quality chocolate, melt it at a low temperature and stir.
Bain Marie Method
- Add a couple of inches of water to a saucepan. Heat it to low simmer.
- Cut the chocolate bar into small pieces and place them in a heatproof bowl that is large enough to sit in the pan without touching the water. You can also use chocolate drops or buttons.
- Place the bowl on top of the saucepan keeping it on low simmer. and occasionally stir the chocolate while it melts.
Microwave Method
- Place the chocolate pieces or chips in a microwave-safe container.
- Place the container in the oven and heat it at minimum power. Start with 40 seconds with medium size pieces, or 20 seconds if smaller. If the chocolate is not completely melted, put it back in the microwave for an extra 10 seconds.
Storage Suggestions
Store candied orange peels in an airtight container in the fridge for up to 3 months. If you make a larger batch, you can store it in the freezer for up to 6 months.
Top Tips For Success
- After each boiling time set one orange stick aside for comparison. This way you’ll bee able to taste and compare bitterness. Depending on the oranges and on your personal taste you can reduce or increase the numbers of times you change water.
- When cooking orange peels in sugar syrup make sure to stir frequently. Pay special attention after 15 minute mark as it’s the time when the syrup starts to thicken. This is also a good time to taste orange peels for donenness. They should be soft but still with a little bite. Adjust cooking time if needed. If you notice orange peels need to cook more and the syrup is getting too thick, add a tablespoon of water.
- Sugar-coated orange peels. If you want to make sugar coated orange peels, simply toss them in granulated sugar once they’re completely cool but not dry. Then air-dry following the recipe.
- Candied orange cubes. If you need to make candied oranges to use in creams and desserts, simply cut your dried orange strips in cubes.
How To Use Candied Orange Peels
- You can enjoy orange peels all on their own or use them in traditional Italian recipes such as Sfogliatelle, Cuccidati Fig Cookies, Pignolata.
- You can also use them to garnish sweets and ice cream, or add them to traditional Christmas breads, and of course use them in Easter baking. Moreover, the syrup left over after candying the oranges is delicious and can also be used to garnish cakes, puddings, panna cotta, ice cream, cocktails, orange soda, and even hot chocolate.
- Don’t forget, that they also make a lovely holiday gift and the perfect stocking stuffer!
Once you try making these candied oranges, whether covered with chocolate or plain, you'll be making them again every year.
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Full Recipe
Candied Orange Peels (Classic or Chocolate Covered)
Ingredients
- 4 oranges , 2 packed cups of orange peels
- 7 cups water , for boiling the peels, should be changed 3 times so total 28 cups
For Sugar Syrup
- ¾ cup sugar , 160 grams
- ⅓ cup water
For Chocolate Covered Oranges
- 5 oz dark chocolate , about 150 grams
Instructions
Prepare Orange Peels
- Wash oranges to remove any residues.
- Cut off the top and bottom of the orange. Score the sides in 3 or 4 segments depending on the size of the orange. Using your hands remove the orange peel segments.Trim any excess white pith and trim off the ends.
- Cut the peel into strips (approximately ¼ inch each).
Boil Orange Peels Changing Water
- Transfer the peels to a saucepan and add enough water to cover them.Bring to a boil.Once vigorously boiling, drain the peels.4 oranges, 7 cups water
- Repeat three more times, for a total of four times. This step will allow the orange peels to lose their bitterness quickly.
Make Candied Orange Peels
- Put the peels back in the saucepan, add water and sugar.⅓ cup water, ¾ cup sugar
- Simmer over medium-low heat for 15-20 minutes until the orange peels are translucent, most of the water has evaporated, and only a thick syrup remains at the bottom.
- Let the peels cool slightly in the pot, then arrange them on a baking sheet or on a tray lined with parchment paper. If you have any orange flavored syrup left use it for your tea, coffee or as a topping for pancakes.
- Allow peels to dry overnight. Flipping the candied orange peel a few times will allow them to dry evenly. The peels are ready when they are dry to the touch.Once the candied orange peels are dry, they are can be used as is, cut in cubes or dipped in delicious dark chocolate.
For Chocolate Covered Orange Peels
- To make chocolate covered orange peels all you need is dip each candied orange peel in melted chocolate.5 oz dark chocolate
- Place chocolate covered orange peels on a tray lined with parchment paper and let dry.
Notes
- See the Step By Step Pictures for a visual walk-through of the recipe.
- Use a kitchen scale to measure all ingredients in grams.
- Nutritional information is for a full batch.
• Cut the chocolate bar into small pieces and place them in a heatproof bowl that is large enough to sit in the pan without touching the water. You can also use chocolate drops or buttons.
• Place the bowl on top of the saucepan keeping it on low simmer. and occasionally stir the chocolate while it melts. In A Microwave • Place the chocolate pieces or chips in a microwave-safe container.
• Place the container in the oven and heat it at minimum power. Start with 40 seconds with medium size pieces, or 20 seconds if smaller. If the chocolate is not completely melted, put it back in the microwave for an extra 10 seconds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Scooter 74 says
This follows exactly what I remember my mother doing. She made these ahead of Christmas time and sent the to my dad who was stationed in the UK for 18 months (Late 50's) As a child I found them to be a bit bitter for me but I of course loved the Bakers chocolate coating. I was NOT permitted to just eat the chocolate. (Sigh) So I want to try this now as I think she didn't do the multi-boil part but rather just perhaps once.
Also wondering as my wife prefers to use Honey whenever possible. Would Honey work and harden up like cane sugar?
Italian Recipe Book says
My kiddo also hates the plain ones but would eat the ones dipped in chocolate - times change but kids don't 😀
I actually also have or better say had quite strict rules around chocolate for young ones but growing I kind of lowered the guard.
As to the number of boiling times - it all depends on the quality of the orange you're dealing with. Some oranges have a sweeter zest, others more bitter. It also depends on your personal taste. I suggest you taste it after the first boiling and if you're happy with the result carry on with the recipe.
I haven't tried replacing sugar with honey. I don't think replacing it 100% will work, but half sugar and half honey will most certainly do the trick.
Thanks you for much for your questions and reviews <3