Candied Orange Peel with Chocolate - Zero Waste Sweet Treat

It doesn't get much better than this! Making candied orange peel is a brilliant way to use what would normally go to waste, and dipping them in chocolate creates the most delicious treat that tastes just like Terry's Chocolate Orange, but BETTER. Perfect for holiday gifts or festive nibbles.

Recipe Details:

• Prep Time: 15 minutes
• Cook Time: 25 minutes (plus 2 hours cooling/setting)
• Total Time: 2 hours 40 minutes
• Makes: Approximately 30-40 pieces (depending on size)
• Difficulty: Easy
• Special Equipment: Cooling rack, saucepan, baking tray

Candied orange peel dipped in dark chocolate is the ultimate zero-waste sweet treat. Instead of throwing away those orange peels, transform them into something truly special. By simmering the peel in sugar syrup, you create tender, sweet strips with an intense orange flavour and a delightful chewy texture. Half-dipped in rich dark chocolate, they taste remarkably like those Terry's Chocolate Orange segments everyone loves, but somehow even better because you made them yourself. The combination of bitter orange, sweet candy coating, and dark chocolate is absolutely divine. These make stunning homemade gifts for Christmas, beautifully packaged and presented in a decorative tin. They're also perfect for serving after dinner with coffee, adding to festive cookie platters, or simply enjoying as a special treat. The best part is knowing that you've taken something that would have gone in the bin and turned it into something delicious and impressive. It's sustainable cooking at its finest, and they taste incredible.

Why You'll Love This Recipe

• Zero waste: A brilliant way to use orange peel that would normally be thrown away
• Tastes like Terry's Chocolate Orange: That nostalgic orange and chocolate combination everyone loves
• Perfect edible gift: Package them beautifully for impressive homemade Christmas gifts
• Simple ingredients: Just oranges, sugar, water, and chocolate - nothing fancy required
• Impressive yet easy: They look and taste sophisticated but are surprisingly simple to make

Ingredients

For the Candied Orange Peel:

• Peel from 2 large oranges (save the orange flesh for eating or juicing)
• 250ml (1 cup) water
• 200g (1 cup) caster sugar

For the Chocolate Coating:

• 100g dark chocolate (70% cocoa is ideal)

Optional:

• Extra caster sugar for rolling (if you want them sugar-coated)
• Flaky sea salt for sprinkling (for salted chocolate orange version)

Instructions

1. Prepare the orange peel: Carefully remove the peel from 2 large oranges. Try to keep the pieces as large as possible - quarters work well. Use the orange flesh for eating, juicing, or another recipe.

2. Remove the pith: Using a sharp knife, scrape away as much of the white pith from the inside of the peel as you can. You don't need to be perfect, but removing most of it helps reduce bitterness. The pith is the spongy white layer between the zest and the fruit.

3. Cut into strips: Cut the orange peel into thin strips, about 5mm wide and 5-7cm long. Try to make them relatively uniform so they candy evenly.

4. Blanch the peel (first boil): Place the orange peel strips into a medium saucepan and cover with cold water. Bring to the boil over high heat, then reduce to a simmer and cook for 5 minutes. This removes some of the bitterness. Drain the peel in a colander and set aside.

5. Make the sugar syrup: While the peel is boiling, add the cup of water and cup of sugar to a clean saucepan. Place over low heat and stir gently until all the sugar has completely dissolved. Don't let it boil until the sugar is fully dissolved.

6. Candy the peel: Add the blanched orange peel strips to the sugar syrup. Keep the heat on low and let them simmer very gently for 20 minutes. The peel should become translucent and glossy, and the syrup will thicken slightly. Stir occasionally to ensure even coating.

7. Drain and cool: Using a slotted spoon or tongs, carefully remove the candied peel strips from the syrup and place them on a wire cooling rack set over a tray (to catch drips). Arrange them in a single layer, not touching each other. Leave them to cool completely at room temperature. This will take about 1 hour. They will firm up as they cool.

8. Optional sugar coating: If you want extra sparkle and sweetness, roll the cooled candied peel in caster sugar before dipping in chocolate. This is optional but adds a lovely crunchy texture.

9. Melt the chocolate: Break the dark chocolate into small pieces and place in a heatproof bowl. Melt it gently - either in 20-second bursts in the microwave, stirring between each burst, or set the bowl over a pan of barely simmering water (bain-marie method). Stir until smooth and glossy. Let it cool slightly so it's not scorching hot.

10. Dip in chocolate: Take each candied orange peel strip and dip one half into the melted chocolate, letting any excess drip back into the bowl. You want a clean line across the middle - half candied peel, half chocolate-covered.

11. Set on rack: Place each chocolate-dipped strip back onto the wire cooling rack or onto a baking tray lined with greaseproof paper. Continue until all strips are dipped.

12. Chill to set: Once all the peel is dipped, place the tray or rack in the refrigerator for about 2 hours to allow the chocolate to set completely. The chocolate should be firm and snap cleanly.

13. Store or gift: Once fully set, the candied orange peel is ready to enjoy! Store in an airtight container with layers separated by greaseproof paper, or package them beautifully as gifts.

If you prefer to see a recipe being made you can watch it here.

Chef's Tips

For the best results: Use organic oranges if possible, as they often have thicker, more flavourful peel and haven't been treated with as many chemicals on the skin.

Remove the pith: The more white pith you remove, the less bitter your candied peel will be. Take your time with this step.

Low and slow: Keep the heat low when candying the peel. If the syrup boils too vigorously, the peel can become tough.

Save the syrup: The leftover orange-flavoured sugar syrup is delicious! Use it in cocktails, drizzle over cakes, stir into yoghurt, or add to sparkling water for orange soda.

Chocolate temperature: Make sure your chocolate isn't too hot when dipping or it will melt the sugar coating on the peel. Let it cool for a minute or two after melting.

Clean dipping: For the neatest finish, hold the peel by one end, dip the other half, and give it a gentle shake to remove excess chocolate.

Substitutions & Variations

Different citrus: Try this with lemon peel, grapefruit peel, or lime peel. Each creates a different flavour profile. Grapefruit makes particularly impressive large pieces.

Milk or white chocolate: Use milk chocolate or white chocolate instead of dark for a sweeter version. White chocolate is especially good with pink grapefruit peel.

Spiced version: Add a cinnamon stick or star anise to the sugar syrup while candying for warm spiced notes.

Double-dipped: For extra indulgence, dip the peel in chocolate twice for a thicker coating.

Chocolate drizzle: Instead of dipping, drizzle melted chocolate over the candied peel in decorative patterns.

Salted chocolate orange: Sprinkle a tiny bit of flaky sea salt on the chocolate while it's still wet for a sophisticated salted caramel effect.

Rolled in sugar: After candying and before dipping, roll the peel in granulated sugar for extra sparkle and crunch.

Chopped for baking: Chop the candied peel (before chocolate dipping) and use in panettone, Christmas cake, or cookies.

Storage & Reheating

Storage: Store candied orange peel dipped in chocolate in an airtight container in a cool, dry place for up to 2 weeks. Layer them between sheets of greaseproof paper to prevent sticking. 

Refrigeration: In warm weather, store them in the refrigerator to prevent the chocolate from melting. They'll keep for up to 3 weeks refrigerated.

Gifting timeline: Make these up to 1 week before gifting. They actually improve slightly after a day or two as the flavours meld.

Packaging for gifts: They make stunning homemade gifts.

Frequently Asked Questions

Q: Can I use any type of orange? A: Yes! Regular oranges, navel oranges, or blood oranges all work beautifully. Blood oranges create particularly stunning deep red candied peel.

Q: Why do I need to blanch the peel first? A: Blanching (boiling in plain water first) removes some of the bitterness from the peel and softens it, making it more pleasant to eat and easier to candy.

Q: My candied peel is too chewy. What went wrong? A: It likely wasn't cooked long enough in the sugar syrup. The peel should simmer for the full 20 minutes until it becomes translucent. Also ensure your heat was low - high heat can make them tough.

Q: Can I make these without chocolate? A: Absolutely! Candied orange peel is delicious on its own. You can roll it in sugar after candying for a sparkly finish, or leave it plain. It's wonderful chopped and added to baking.

Q: How do I prevent the chocolate from blooming (going white and streaky)? A: Store the finished candied peel in a cool, dry place. Temperature fluctuations cause chocolate bloom. If possible, temper the chocolate before dipping for the most professional finish, though this recipe works fine with simply melted chocolate.

Q: Can I use the leftover sugar syrup? A: Yes! The syrup is infused with orange flavour and is delicious. Use it in cocktails, drizzle over cakes or ice cream, add to iced tea, or stir into yoghurt. Store it in a sealed jar in the fridge for up to 2 weeks.

You Might Also Like

Zero Waste Cooking Tips - Discover more creative ways to use kitchen scraps and reduce waste while creating delicious food.

Enjoy!

Del x

These candied orange peels dipped in chocolate are a brilliant zero-waste treat that taste just like Terry's Chocolate Orange! Perfect for not letting your orange peels go to waste and making stunning homemade gifts. Happy sweetie-making!