Chocolate-Dipped Candied Orange Peel

  • Preparation 20 MIN
    Cooking 55 MIN
    Waiting 5 H
  • Makes 4 dozens



  1. On a work surface, cut off and discard both ends of the fruit. Make 4 incisions across the peel into the flesh. Carefully remove the peel from the flesh and keep the flesh for another use. Cut the peel into strips.
  2. In a thick-bottomed saucepan, cover the peel with cold water and bring to a boil. Drain and repeat the process two more times. Drain. Set aside.
  3. In the same saucepan, bring the water, sugar and corn syrup to a boil, stirring until the sugar has dissolved. Add the blanched orange peel. Simmer for about 25 minutes or until the syrup thickens. Remove the peel from the syrup and place on a wire rack to drain thoroughly. Let dry in the open air for about 4 hours.
  4. Dip half of each peel into the tempered chocolate. Place on the wire rack and let the chocolate crystallize for about 1 hour or until it has completely set. The candied orange peels will keep for about 3 weeks in an airtight container in a cool, dry place.


Corn syrup is used to prevent the orange peel from crystallizing (i.e., turning white and grainy).

Watch our video on how to temper chocolate at

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.