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Candied Orange Peel Dipped in Chocolate: An Addictive Treat

Updated on March 12, 2014
The taste of oranges and chocolate mingled together are irresistible in this recipe.
The taste of oranges and chocolate mingled together are irresistible in this recipe.

The Florida Orange

The green color is due to the warmer subtopical climate which causes chlorophyll to return to the peel.  The fruit is still juicy sweet inside.
The green color is due to the warmer subtopical climate which causes chlorophyll to return to the peel. The fruit is still juicy sweet inside.

Remembering Our Childhood Treats

My hubby and I were sharing moments from our childhood the other day when we discovered we both had fond memories of the candied orange peels purchased from the local Mexican market in our little town back home.

I remembered how my dad would go for some fresh pastries and bring back a small sack of those sweet candied peels. I enjoyed sitting on the back stoop with my sisters while munching on a few after dinner. The crunchy sugar granules mixed with the orange peel made such a bitter sweet connection on my tongue.

Because we had such tender recollection of these sweet delicacies, we decided to make a batch. We made a trip to the local farmer's market where the oranges are delivered fresh from the Florida grower's orchard. Our favorite is the Navel due to its size, but the next time we make this recipe we are going to try the Honeybell since it has a sweeter taste. By the way, it is a great way to contribute to the recyling effort when using the peels as candy: eliminate the waste!

Upon our return, we spent most of the afternoon cutting the oranges. Although, rolling the peels in sugar and dipping them in chocolate took just as long to process afterwards. We had a sugary-chocolate mess on the stove, counter and floor. However, it was all worth the final result.

The recipe below is based upon Food Network's version of candied orange peel, but we improvised to our taste and cooking style. Other dipping options include shredded coconut, nuts such as chopped pecan or almonds, and marshmallow. Warning: this treat is very addictive!

Learn More About Farming In Florida

Orange Jokes

  • Why did the orange cross the road? Because he wanted to be an Orange Crush!
  • Why did the orange go out with the prune? Because he couldn't find a date.
  • Why was the orange sitting by the side of the road? Because she ran out of juice.
  • Why did the orange go to the doctor? Because she wasn't peeling well.

—Authors Unknown

Florida Oranges

If you drive north up Interstate 95 or fast forward through Florida on the toll road, you will notice groves of oranges growing within a few feet of the highway. And at some stops along the toll road, fresh Florida oranges are sold by the bag or bushel. If indeed you come across some, buy them. You won't be disappointed, the fruit is better than candy!

Florida orange growers range Number 1 in the United States and Number 2 globally, Brazil is the leader worldwide. A good year's harvest proves beneficial to the entire US orange crop, just as a poor one will cause prices to rise. Freezing temperatures at 28 degrees Fahrenheit lasting three to four hours or more can kill or damage orange fruit and sometimes the trees. However, these temperatures can also produce sweeter oranges at a shorter "freeze" period. They than become a commodity.

When a Florida orange grove owner hears the weather report predicting a freeze, they take precautions to prevent spoilage. Fields will be flooded and fruit spayed with water to raise the temperature a few degrees to prevent damage.

In the 16th century, Ponce de Leon, introduced the orange to Florida and ordered his men to plant 100 orange seeds per person at each place they docked or landed. The trees adapted well to the subtropical climate and today the orange groves are a major industry and boost the state's economy.

The type of oranges popular to Florida growers are Navel, Temple, Honeybell, Valencia, as well as grapefruit and varieties of tangerine.

Today the Florida orange industry is nine billion per year with most of the product used to make orange juice (approximately 95%). Fruit baskets are sold during season as gift baskets and can be shipped almost anywhere in the U.S.


Help Us Rate This Recipe

4.9 stars from 18 ratings of Candied Orange Peel Dipped in Chocolate

Candied Orange Peel Recipe

Prep time: 30 min
Cook time: 1 hour 15 min
Ready in: 1 hour 45 min
Yields: Serves six to eight people

Basic Ingredients

We used natural, organic ingredients in our recipe.  However, using your preferred brands will work fine for this treat.
We used natural, organic ingredients in our recipe. However, using your preferred brands will work fine for this treat.

Simple Tools

We use ordinary pots to melt the chocolate.  Make sure you do not overheat the chocolate -- it burns easily.
We use ordinary pots to melt the chocolate. Make sure you do not overheat the chocolate -- it burns easily.


  • 6 thick-skinned Navel oranges, Honeybell or Valencia
  • 4 1/2 cups Turbinado sugar, or regular table sugar
  • 1 1/2 cups Water
  • 1 cup Semi-sweet chocolate (70% cocao) chips, or any chocolate brand of chips
  • 1 cup Bitter sweet chocolate chips


  1. Cut tops and bottoms of the oranges and score into quarters. Cut down only to the peel (avoid cutting into the fruit).
  2. Peel the skin and pith of the orange in large pieces. Save the orange segments for a salad or other recipe.
  3. Cut the peel into strips about 1/4 inch wide.
  4. Place the peels into a large saucepan filled with cold water. Cover. Bring to a boil over high heat.
  5. Pour off water. Repeat 2 to 3 times depending upon how mellow you want the peels to taste. We blanched ours 3 times to avoid the bitterness of the peelings.
  6. Remove the peels from the pan.
  7. Whisk the sugar with 1 and 1/2 cups water. Bring to a simmer. Cook for 8 - 9 minutes. Reduce heat, and add the peels. Simmer gently. Cook until the peelings are a bit translucent in appearance (about 40 to 45 minutes). Do not stir the peels while cooking as it will crystalize the sugar.
  8. Drain the peels. Roll them in sugar and then dip them in melted chocolate. (See item 10 below for instructions on how to melt the chocolate chips.)
  9. Place them on a rack to dry for 6 hours. (We dried ours overnight for a better, stiffer texture).
  10. Melting the Chocolate: Use a double broiler to melt the chocolate. Place a little water in the bottom pot. The water should not touch the top pot. Put the chocolate chips into the top pot with a little water or shortening (about 2 tablespoons). Stir constantly just until the chocolate melts. Do not overheat or over-melt. Turn off heat and remove from burner. It is now ready for step 8 above.

Orange Peel, Raw

Nutrition Facts
Serving size: 6 grams
Calories 6
Calories from Fat0
% Daily Value *
Fat 0 g
Saturated fat 0 g
Carbohydrates 1 g
Fiber 1 g4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

© 2013 Dianna Mendez


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