Candied Citrus Peels with Dark Chocolate are one of my favorite treats to make during the holiday season, but honestly, they’re perfect any time of the year! The bright, zesty flavor of the candied citrus perfectly complements the rich, dark chocolate. This simple recipe will guide you through each step, so you can easily create these delightful confections at home.
Why You Will Love This Recipe
What makes this recipe so special? Well, first, it’s surprisingly easy to make. Don't let the "candied" part intimidate you! Plus, making candied orange peel or candied lemon peel yourself means you control the quality of the ingredients. The combination of sweet, chewy citrus and slightly bitter dark chocolate is just irresistible. These treats are also naturally gluten-free and can be made vegan by using vegan chocolate, making them a great option for various dietary needs. These homemade chocolate covered candied citrus peels are also a fantastic edible gift for friends and family.
Ingredients
Here’s what you’ll need to create these amazing Candied Citrus Peels with Dark Chocolate:
- 3 large oranges, grapefruits or lemons (or a mix!)
- 3 cups water, divided
- 1 ½ cups granulated sugar, plus more for coating
- 8 ounces dark chocolate (at least 70% cacao)
- 1 teaspoon coconut oil (optional, for smoother chocolate)
Step-by-Step Instructions
Follow these simple steps to make your own Candied Citrus Peels with Dark Chocolate:
Step 1: Prepare the Citrus Peels
First, wash the citrus fruits thoroughly. Use a vegetable peeler or a sharp knife to remove the peels in long strips, trying to leave behind as much of the white pith as possible. Once peeled, cut the strips into ¼-inch wide strips.
Step 2: Boil the Peels
Place the citrus peels in a saucepan and cover with 3 cups of cold water. Bring to a boil, then drain. Repeat this process two more times. This helps to remove the bitterness from the peels. After the third boil and drain, set the peels aside.
Step 3: Candying the Peels
In the same saucepan, combine 1 ½ cups of sugar and 1 ½ cups of water. Stir over medium heat until the sugar dissolves completely. Add the boiled citrus peels to the sugar syrup. Bring the mixture to a simmer and cook gently for about 45-60 minutes, or until the peels become translucent and the syrup has thickened. Stir occasionally to prevent sticking.
Step 4: Dry the Candied Peels
Remove the candied peels from the syrup with a slotted spoon and place them on a wire rack set over a baking sheet. This allows the excess syrup to drip off. Let the peels dry for at least a few hours, or preferably overnight, until they are no longer sticky to the touch.
Step 5: Coat with Sugar (Optional)
If you want, you can toss the dried candied peels in granulated sugar for a frosted look. This also helps to prevent them from sticking together.
Step 6: Melt the Chocolate
Break the dark chocolate into small pieces and place it in a heatproof bowl. Add the coconut oil (if using). Melt the chocolate using a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth. Be careful not to overheat the chocolate.
Step 7: Dip the Candied Peels
Dip each candied peel into the melted chocolate, coating about two-thirds of the peel. Place the chocolate-covered peels on a parchment-lined baking sheet.
Step 8: Chill to Set
Place the baking sheet in the refrigerator for about 15-20 minutes, or until the chocolate is firm and set.
Serving Suggestions
Candied Citrus Peels with Dark Chocolate are delicious on their own as a sweet treat after a meal. They also pair wonderfully with a cup of hot coffee or tea.
For a more elegant presentation, arrange the chocolate covered candied orange peel on a platter with other sweets and nuts. They make a beautiful addition to a holiday dessert spread or a homemade gift basket. Consider wrapping a small bundle of these homemade chocolate covered candied citrus peels in cellophane bags tied with ribbon for an extra special touch.
These are perfect for any occasion, from casual snacking to festive gatherings. They also work well as a sophisticated homemade gift.
Storage and Reheating
Store your Candied Citrus Peels with Dark Chocolate in an airtight container at room temperature. They will stay fresh for up to 2 weeks. If the chocolate begins to melt in warmer temperatures, you can store them in the refrigerator, but be aware that the chocolate may develop a slight bloom (a whitish coating) which doesn’t affect the taste.
Reheating isn’t really necessary, as they are best enjoyed at room temperature or chilled. If the chocolate has bloomed from refrigeration, simply let them sit at room temperature for a few minutes before serving.
Key Details
- Prep Time: 20 minutes
- Cook Time: 45-60 minutes (candying) + 20 minutes (chocolate dipping)
- Dry Time: Several hours or overnight
- Servings: Approximately 24-36 peels, depending on size
Equipment Needed:
- Vegetable peeler or sharp knife
- Saucepan
- Wire rack
- Baking sheet
- Heatproof bowl
- Parchment paper
- Slotted spoon
Candied Citrus Peels with Dark Chocolate
Ingredients
- 3 large oranges grapefruits or lemons (or a mix!)
- 3 cups water divided
- 1 ½ cups granulated sugar plus more for coating
- 8 ounces dark chocolate at least 70% cacao
- 1 teaspoon coconut oil optional, for smoother chocolate
Instructions
- Wash citrus fruits thoroughly. Remove peels in long strips, minimizing white pith. Cut strips into ¼-inch widths.
- Place peels in a saucepan, cover with 3 cups cold water, bring to a boil, then drain. Repeat two more times.
- In the same saucepan, combine 1 ½ cups sugar and 1 ½ cups water. Stir over medium heat until sugar dissolves. Add peels, simmer gently for 45-60 minutes until translucent and syrup thickens, stirring occasionally.
- Remove peels with a slotted spoon to a wire rack over a baking sheet. Dry for several hours or overnight until no longer sticky.
- Optional: Toss dried peels in granulated sugar for a frosted look.
- Break dark chocolate into pieces in a heatproof bowl. Add coconut oil (if using). Melt using a double boiler or microwave in 30-second intervals until smooth.
- Dip each candied peel into melted chocolate, coating about two-thirds. Place on parchment-lined baking sheet.
- Refrigerate for 15-20 minutes until chocolate is firm and set.
