Chocolate Covered Candied Orange Peel: A Sweet Nostalgia

The scent of citrus and melting chocolate instantly transports me back to my grandmother’s kitchen. Every Christmas, a crystal bowl brimming with candied orange peel, glistening under a dusting of powdered sugar, would grace her sideboard. These weren’t just sweets; they were edible sunshine, a tangible expression of her love and a testament to the patience required to transform ordinary citrus into extraordinary indulgence. The slightly bitter edge of the orange, perfectly balanced by the sweet chocolate, made each bite an irresistible treat, and I knew the holidays had truly arrived.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 4 hours (includes drying time)
• Yield: About 3 cups
• Dietary Type: Vegetarian

Ingredients

• 4 large navel oranges
• 1 cup sugar
• 1 1/2 cups water
• 3 tablespoons corn syrup
• 1/4 teaspoon salt
• 4 ounces semi-sweet chocolate baking squares
• 1 tablespoon shortening
• Optional: Sugar for coating

Equipment Needed

• Sharp knife
• Heavy saucepan
• Spoon
• Wire racks
• Slotted spoon

Instructions

1. First, prepare the oranges. Using a sharp knife, carefully score the orange peel into four wedge-shaped sections. Be careful not to cut into the fruit itself. Then, using a spoon, loosen the peel from the orange segments and remove it entirely. Save the orange fruit for juice or another use.

2. Now, it’s time to blanch the peels. Place the orange peel in a heavy saucepan and cover it with cold water. Bring the water to a boil over high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 20 minutes. Drain the water completely. Repeat this process twice more, ensuring you drain the peels well after each boil. This removes some of the bitterness from the orange peel.

3. After the final draining, cool the peels for about 5 minutes, until they are cool enough to handle.

4. Next, remove any excess pulp. Using a knife or spoon, carefully scrape off any excess pulp from the inside of the peel. This will prevent the candied peel from becoming too sticky.

5. Now, cut the peel. Cut the peel into strips approximately 1/4 inch wide. Try to keep the strips uniform in size for even cooking and a professional appearance.

6. Make the syrup. In another saucepan, combine the sugar, water, corn syrup, and salt. Cook the mixture over medium heat, stirring occasionally, until the sugar is completely dissolved and the syrup is clear.

7. Candied the orange peel. Add the orange peel strips to the syrup. Bring the syrup to a gentle boil and continue to cook until all the syrup is absorbed and the peel becomes transparent. This usually takes about 30-35 minutes. Stir occasionally to prevent the peel from sticking to the bottom of the pan. The peels will look glazed and slightly translucent.

8. Dry the candied peel. Using a slotted spoon, transfer the candied orange peel strips to wire racks to dry. This is a crucial step for achieving the right texture. Allow the strips to dry for at least 3 hours, or preferably overnight, until they are no longer sticky.

9. Melt the chocolate. Melt the semi-sweet chocolate baking squares and the shortening together in a double boiler or microwave-safe bowl. If using a microwave, heat in 30-second intervals, stirring in between, to prevent burning. Stir the melted chocolate until it is smooth and glossy. The shortening helps create a smoother coating.

10. Dip the orange peel. Once the candied peel is completely dry, dip each strip halfway into the melted chocolate. For a decorative touch, you can also dip the other half of the strip in sugar if desired.

11. Cool the chocolate covered peel. Place the chocolate-dipped orange peel strips on wire racks that have been coated with nonstick cooking spray. This prevents the chocolate from sticking to the rack as it cools. Allow the chocolate to set completely before storing.

12. Finally, store your delicious treat. Store the chocolate covered candied orange peel in a covered container in the refrigerator. This will help to preserve the chocolate and prevent the candied peel from becoming sticky.

Expert Tips & Tricks

• For a richer chocolate flavor, use dark chocolate instead of semi-sweet.
• If you don’t have shortening, you can use coconut oil or butter in its place when melting the chocolate.
• If the candied peel starts to stick together during the drying process, separate them gently with a fork.
• To prevent the chocolate from melting too quickly after dipping, temper the chocolate. Tempering involves carefully heating and cooling the chocolate to create a stable crystal structure, which results in a glossy, snap when broken, and resistance to melting.
• Experiment with different citrus fruits like lemon or grapefruit for unique flavor variations.

Serving & Storage Suggestions

Serve the Chocolate Covered Candied Orange Peel as a delightful after-dinner treat, alongside coffee or tea. They also make a beautiful addition to a dessert platter or as a homemade gift.

Store in an airtight container in the refrigerator for up to 2 weeks. While they can be stored at room temperature, the chocolate might melt slightly in warmer environments. Freezing is not recommended as it can affect the texture of the candied peel.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	621.6 kcal	N/A
Calories from Fat	143 g	23%
Total Fat	15.9 g	24%
Saturated Fat	7.8 g	39%
Cholesterol	0 mg	0%
Sodium	202.6 mg	8%
Total Carbohydrate	128.3 g	42%
Dietary Fiber	6.3 g	25%
Sugars	108.1 g	432%
Protein	3.3 g	6%

Variations & Substitutions

• Citrus Variety: Experiment with other citrus fruits, such as grapefruit or lemon, to create different flavor profiles.
• Chocolate Type: Use milk chocolate, dark chocolate, or white chocolate instead of semi-sweet, depending on your preference. You could also drizzle multiple types of chocolate over the peel for a visually appealing treat.
• Spice Infusion: Add a pinch of ground cinnamon, ginger, or cardamom to the syrup during the candying process for a warm and aromatic twist.
• Nutty Crunch: Sprinkle chopped nuts, such as almonds, pecans, or pistachios, over the chocolate before it sets for added texture and flavor.

FAQs (Frequently Asked Questions)

Q: Why do I need to boil the orange peels multiple times?
A: Boiling the orange peels multiple times helps to remove the bitterness from the peel, resulting in a sweeter and more palatable candied treat.

Q: How do I know when the candied orange peel is dry enough?
A: The candied orange peel should be dry to the touch and no longer sticky. This usually takes at least 3 hours, but it may take longer depending on the humidity.

Q: Can I use a different type of sugar?
A: While granulated sugar is recommended, you can experiment with other types of sugar, such as brown sugar or coconut sugar, for a slightly different flavor.

Q: What can I do if the chocolate starts to seize while melting?
A: If the chocolate seizes, try adding a small amount of shortening or vegetable oil to the chocolate and stir until smooth.

Q: Can I skip the chocolate coating?
A: Yes, you can enjoy the candied orange peel without the chocolate coating. They are delicious on their own as a sweet and citrusy treat.

Final Thoughts

Now that you’ve unlocked the secrets to creating this timeless confectionery, I encourage you to embark on your own candied orange peel journey. Don’t be intimidated by the process; embrace the patience it requires, and you’ll be rewarded with a truly special treat. Share your creations with loved ones, experiment with different flavors, and let the bright citrus notes and decadent chocolate transport you to a place of pure culinary bliss. Perhaps pair these with a glass of aged Tawny Port or a rich, dark roast coffee. And don’t hesitate to let me know how your candied citrus adventure unfolds!