Chocolate coated candied orange peel!



Makes about 35; Preparation 15 minutes, cooking time 60 minutes (plus overnight drying!)


  • 2 large unwaxed oranges
  • 150g sugar
  • 100 dark chocolate


  • Chopping board and knife
  • Large saucepan
  • Sieve/colander
  • Wooden spoon/spatula
  • Tongs
  • 2 Baking trays
  • Parchment paper
  • Glass bowl
  • Cocktail sticks


Scrub the skin of the oranges to remove any dirt and/or wax.  Cut the peel into strips around 1 cm thick in the middle – they will of course be pointy at each end – whilst it is still on the orange.  Carefully peel these strips from the oranges and place them in a saucepan.

Cover the orange peel with cold water and bring to the boil.  Once the water is boiling drain the peel pieces and submerge them cold water.  Transfer this cold water to the saucepan and bring to the boil.  Repeat this process until the peel has been boiled four times – this should remove any bitterness and helps to soften the peel.  After the final boil drain the peel and set aside for a few moments.

Mix the sugar in the saucepan with 200ml of water.  Gently heat the mix until the sugar has dissolved and then add the orange peel.  Gently simmer everything for 15 – 20 minutes until there is almost no water left in the pan.

Place some baking parchment on a flat baking tray.  Carefully remove the pieces of peel from the saucepan and space them out on the baking parchment to dry.  They need at least 3-4 hours but overnight is best!  By that point they will still be sticky (there’s a lot of sugar in and on them) but they shouldn’t be damp any more.

Once the peel is dry melt your chocolate by breaking it into a glass bowl and then placing the glass bowl over a saucepan with some gently boiling water in the bottom.  Stir the chocolate until all the lumps are melted and then remove the bowl from the heat.

Get some more baking parchment ready on another baking tray.  To coat each piece of peel piece it with a cocktail sticks and then dip it in the chocolate.  Wipe the excess chocolate off with the wooden spoon (or a spatula) and then place the peel on the baking parchment.

Once you’ve coated all the pieces in chocolate you need to put them somewhere cool to dry.  If you can fit the baking tray in your fridge this won’t take too long at all.  Once the chocolate is dry you can remove the peel from the baking parchment and serve or package them!

removing the peel

Removing the peel

all the pieces

All the pieces

boiling the peel in the sugar water

Boiling the peel in the sugar water

drying the peel

Drying the peel

coating in chocolate

Coating in chocolate


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