Candied Citrus Peels with Dark Chocolate
Bright, zesty candied citrus peels perfectly complement rich, dark chocolate in this simple and delightful homemade treat. Naturally gluten-free and easily vegan, these are perfect for holidays or any time of year.
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.