Dark Chocolate Covered Candied Orange Peels

“You know how the "home made" version of something is always better? Imagine a home made "Terry's Chocolate Orange"!”
72 pieces

Ingredients Nutrition


  1. Cut oranges in half. Juice the halves.
  2. "Gut" the orange halves of all pulp & pith.
  3. Slice the halves into strips or triangles (I do triangles).
  4. Blanch orange peels so they will retain their colour.
  5. Candie the orange peels: aproximately 1/2 cup water & 1 cup sugar per 3 oranges; bring all 3 to a boil then immediately reduce heat to a simmer; simmer until all liquid has been absorbed by the oranges; STIR FREQUENTLY!
  6. Toss the candied orange peels in sugar to lightly coat, then spread in one layer on a baking sheet.
  7. Bake in a low temperature oven (200 to 250F) until orange peels are sticky but not wet.
  8. COOL.
  9. Melt dark chocolate in a double-boiler and proceed to dip the candied orange peels in the chocolate and lay on waxed paper in a cool, dry place to set. A cold cellar is ideal. If you have a garage, there is good in colder climates.
  10. ***One of the best things about these candies is that you can spread out making them over a week or two! Refrigerate orange peels after each step in an airtight container.
  11. ***Use oranges with very thick peels. I find sunkist oranges are very good to use for that reason.

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