Print Options

Back to Chocolate-Dipped Candied Orange Peel >

Include these items:

Taste of Home Logo

Chocolate-Dipped Candied Orange Peel

 Chocolate-Dipped Candied Orange Peel
This is such an elegant confection! The contrast between the zippy orange peel and rich chocolate is so delicious. I tuck them into my gift baskets I put together during the holiday season.—Edna F. Lee, Greeley, Colorado
24 ServingsPrep: 35 min. Cook: 2 hours + standing


  • 4 large navel oranges
  • 1-1/2 cups sugar
  • 3/4 cup water
  • 3 tablespoons corn syrup
  • 1/4 teaspoon salt
  • 4 ounces semisweet chocolate, chopped
  • 1 tablespoon shortening


  • With a sharp knife, score orange peel into four wedge-shaped
  • sections. Loosen peel with a spoon and remove; save fruit for
  • another use.
  • Place peel in a heavy saucepan and cover with cold water; bring to a
  • boil. Reduce heat; cover and simmer for 20 minutes. Drain. Repeat
  • process twice, draining well each time. Cool for 5 minutes.
  • Carefully scrape off excess pulp from peel. Cut the peel into
  • 1/4-in. strips.
  • In another saucepan, combine sugar, water, corn syrup and salt. Cook
  • over medium heat until clear. Add orange peel strips; boil gently
  • until until all syrup is absorbed and peel is transparent, about
  • 30-35 minutes. Using a slotted spoon, transfer strips to wire racks
  • for at least 3 hours or until dry.
  • Melt chocolate and shortening; stir until smooth. Dip each strip

2 of 2

Chocolate-Dipped Candied Orange Peel (continued)

Directions (continued)

  • halfway into chocolate. Cool on wire racks coated with cooking
  • spray. Yield: about 3 cups.
Nutritional Facts: 1 serving (1 each) equals 81 calories, 1 g fat (trace saturated fat), 0 cholesterol, 28 mg sodium, 19 g carbohydrate, 1 g fiber, trace protein.