Chocolate dipped candied orange peel


Peel of 3 oranges
350g sugar
120ml water
Chocolate for dipping into


1. Cut the peel into strips
2. Put the peel in a pan with water, bring to the boil and drain the water out. Repeat this twice more and the last time save the water.
3. Put the saved water in a large pan with the sugar. Bring to simmer and let it simmer for 10 minutes or just under.
4. Add the orange peel to the syrup and leave on a constant simmer for 45minutes – 1hour until it’s translucent.
5. Take the peel out with a slatted spoon and leave to dry for 4-5 hours on a drying rack or grease proof paper.

The candied peel is now done and could be used in home made mincemeat, or other sweets but I think it’s best dipped in chocolate.

Melt dark chocolate (I used Cadbury’s bourneville) and dip 2/3 of the candied peel in. Leave to dry once again and your peels are ready to eat and enjoy (or make a nice gift).

This would probably be nice with lemon or lime peel too.

Published by

Christina Hunter

I'm a personal trainer who loves to cook and eat so I started a blog to share my food, recipes and experiences.

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