These glossy strips of orange peel taste like sunshine wrapped in chocolate. They’re zesty, gently bitter, and perfectly sweet, with a snap of dark chocolate on top. If you’ve only had the store-bought kind, homemade will surprise you—softer, fresher, and far more fragrant.

They make a thoughtful edible gift, a classy coffee companion, or a quick treat tucked in the freezer. Best of all, they’re simple to make with just a few ingredients and a bit of patience.

Jump to Recipe Card

What Makes This Recipe So Good

Close-up process shot: Translucent candied orange peel strips just lifted from shimmering orange syr

Big flavor, simple method: You only need oranges, sugar, water, and chocolate.
Perfect texture: Tender peel with a light chew, plus a smooth chocolate shell.
Less waste: Uses the peel you might throw away—smart and satisfying.
Customizable: Add a pinch of sea salt, dip halfway, or cover fully.
Great for gifting: Looks elegant, packs well, and stays fresh for days.

Shopping List

4–5 large oranges (preferably organic, since you’re using the peel)
2 cups granulated sugar, plus extra for rolling (optional)
2 cups water (for the syrup)
Additional water for blanching
8–10 ounces dark chocolate (60–75% cacao), chopped or chips
Optional: flaky sea salt, vanilla extract, or a splash of orange liqueur

Step-by-Step Instructions

Overhead final presentation: Dark chocolate–dipped candied orange peels neatly lined on a parchmen

Prep the oranges: Wash and dry the oranges well. Score the peel into quarters from top to bottom, then peel off the skin in large pieces.
Slice the peel into thin strips, about 1/4 inch wide.
Blanch to remove bitterness: Place peels in a saucepan, cover with cold water, and bring to a boil. Boil 1 minute, then drain. Repeat this blanching step 2 more times. This tames the bitterness without losing the orange flavor.
Make the syrup: In the same pan, combine 2 cups sugar and 2 cups water.
Heat over medium, stirring until the sugar dissolves and the mixture simmers.
Simmer the peels: Add the blanched peels to the syrup. Simmer gently for 45–60 minutes, stirring occasionally, until the peels look translucent and tender. Avoid a hard boil to prevent crystallizing.
Dry the peels: Using tongs, lift peels onto a wire rack set over parchment to catch drips.
Let them dry until tacky but not wet, 6–8 hours or overnight. Optional: Roll the peels in extra sugar before drying for a sparkly finish.
Melt the chocolate: Microwave in short bursts, stirring between each, until smooth. Or use a double boiler over barely simmering water. For best snap, temper the chocolate by melting two-thirds, then stirring in the remaining third until fully melted and slightly cooled.
Dip and set: Dip each peel halfway (or fully) into the chocolate. Place on parchment-lined trays.
Sprinkle with a tiny pinch of flaky salt if you like.
Let them firm up: Allow the chocolate to set at room temperature, or chill for 10–15 minutes until firm. Store as directed below.

How to Store

Room temperature: In an airtight container for up to 1 week. Separate layers with parchment.
Refrigerator: Up to 2 weeks.
Best if your kitchen runs warm.
Freezer: Up to 2 months. Freeze in a single layer first, then transfer to a bag or container.
Avoid humidity and heat: Moisture can make the sugar weep and chocolate bloom.

Benefits of This Recipe

Budget-friendly luxury: Turns everyday oranges into a gourmet treat.
Reduced food waste: Makes use of peels you’d normally discard.
Make-ahead friendly: Great for parties, holidays, and gifts.
Balanced sweet and bitter: Dark chocolate keeps it from being cloying.
Custom flavor twists: Add vanilla, cardamom, or orange liqueur to the syrup.

What Not to Do

Don’t skip blanching: It’s key for a pleasant, not-too-bitter taste.
Don’t rush drying: If the peels are wet, the chocolate won’t set cleanly.
Don’t overboil the syrup: A harsh boil can crystallize the sugar and toughen the peels.
Don’t use low-quality chocolate: The flavor and texture won’t shine.
Don’t store uncovered: Air and humidity lead to sticky peels and dull chocolate.

Alternatives

Citrus swaps: Try grapefruit, lemon, or blood orange peels. Adjust simmer time for thinner peels.
Chocolate options: Milk or white chocolate for a sweeter bite.
Add a drizzle of the opposite chocolate for contrast.
Flavor boosts: Stir vanilla, a cinnamon stick, or a few cardamom pods into the syrup. A splash of Grand Marnier adds depth.
Texture add-ons: Roll dipped peels in finely chopped pistachios, almonds, or cocoa nibs before the chocolate sets.
Sugar-free tweak: Use a granulated sugar substitute designed for candying and a no-sugar dark chocolate, noting texture may vary.

FAQ

Can I use mandarin or clementine peels?

Yes. They’re thinner and a bit sweeter, so check tenderness earlier during simmering.

They may need less drying time.

How do I know the peels are done simmering?

They should look mostly translucent and bend easily without breaking. If still stiff or opaque, give them another 10–15 minutes at a gentle simmer.

Why did my sugar syrup crystallize?

The heat may have been too high, or crystals formed on the pan sides. Keep the simmer gentle and avoid stirring once it’s boiling.

You can brush the sides of the pan with water to dissolve stray crystals.

Do I have to temper the chocolate?

Not required, but tempering gives the best snap and shine. If you skip it, store the candies cool to reduce bloom.

Can I candy the peels ahead and dip later?

Absolutely. Store the candied, dried peels airtight for up to a week, then dip when you’re ready.

What can I do with the leftover syrup?

Use it in cocktails, tea, or over yogurt and pancakes.

It’s a fragrant orange simple syrup that keeps in the fridge for about 2 weeks.

Final Thoughts

Dark Chocolate Dipped Candied Orange Peels are the kind of treat that feels special without being fussy. With a little simmering and some good chocolate, you’ll have a bright, elegant sweet that’s just as good for gifting as it is for nibbling at home. Keep a stash on hand—you’ll find they disappear fast.