Candied Orange with Dark Chocolate

Recipe adapted from

These candies keep for up to 3 months in an airtight container. Perfect for gifting to friends. 

Prep Time

600 minutes

Cook Time

110 minutes


80 Candies


3 orange
2 cups sugar (plus extra for rolling)
1 cup water
2 tablespoons lemon juice
5 ounces chocolate, dark (or bittersweet, finely chopped)
2 teaspoons canola oil


Line a baking sheet with wax paper and set aside. Scrub the oranges and cut in half. Scoop out the flesh of the fruit and set aside for another recipe. Submerge the peels in a bowl of cold water, using a plate or lid to keep them under water. Let them soak for 4 hours or overnight, but be sure to replace the water once during soaking.

Cut each peel in half and place in a large heavy saucepan. Add water to cover and bring to a boil over medium-high heat. Boil for 15 minutes. Drain and repeat once. When the oranges are cool enough to handle, cut into ¼-inch strips. Return the peel strips to the saucepan, add sugar, and 1 cups water, and bring to a simmer over low heat. Stir occasionally, until the liquid is almost gone, about 90 minutes to 2 hours. Add the lemon juice and stir to coat the strips. Drain the strips in a sieve. Let cool and spread on the baking sheet prepared with wax paper.

Reserve ¼ cup of the chocolate and place the remainder, along with the oil, in the top of a double boiler, set over barely simmering water. Stir just until melted, and remove double boiler from heat. Add in the remaining chocolate and stir until it is all melted and smooth.

Roll each orange strip in sugar, then dip half of each peel into the chocolate and return the baking sheet. Place in the freezer for a minute or two to let the chocolate set. Remove from the freezer and let them sit for several hours until they are firm.

These may be stored in an airtight container for up to 3 months.