Candied Orange Peels - Final shot showing both the chocolate covered candied orange peels and sugar coated candied orange peels in bowls.

These candied orange peels are an easy, elevated treat that stay super fresh when stored in the freezer! I typically make them coated in chocolate but you can keep it simple and just toss them in some sugar instead. I tested many different batches to perfect this recipe, because chocolate covered orange peels are my husband's favorite candy! 🙂

I make these peels with dark chocolate, and add a touch of flaky sea salt on top to make them a little more "grown up", but you can use whatever kind of chocolate you prefer! If you're making these for kids, semi-sweet or milk chocolate may be a better option.

Candied Orange Peels - Progress shot showing peels after draining the sugar syrup

How to make candied orange peels:

See the recipe card at the bottom of this post for full instructions!

Thoroughly scrub the oranges clean, then pat dry. Slice off the top and bottoms of the oranges, then make six even slices from top to bottom, going around the orange. Gently peel off each piece. See photos for reference.
Slice each peel piece in half longways, then use the knife to remove some of the pith (white portion). Leave enough pith that it is about 1 to 2 times as thick as the orange part of the peel. Then cut the piece in half longways again. This should make 24 pieces per orange. (Keeping the pith a similar thickness for all the peels helps them finish cooking at the same time)
Place the orange peels in a large saucepan and fill it with cool water until they are just submerged. Place over high heat and bring to a rapid boil, then remove from heat. Drain the hot water, then refill with cool water and repeat this process 2 more times. So the peels have been boiled 3 times total. (This helps remove some of the bitterness from the peels, and goes quicker than you'd think. Don't skip this step!)
After the peels have been drained for the third time, add the ingredients from the sugar syrup section (sugar and water) to the pot with the peels and stir. Bring to a simmer over medium heat, then reduce to medium-low.
Allow the peels to cook until they begin to appear translucent, about 1 hour.
Meanwhile, as the peels cook, prepare a cooling rack. Place a wire rack over a cookie sheet that is lined with parchment paper (to catch the drips).
When the peels are ready, remove the saucepan from heat. Pour into a mesh strainer to drain the syrup, or use tongs to remove the peels. Follow the instructions below for whichever kind of peels you'd like to make.(The orange infused sugar syrup can be saved and used for other treats if desired!)

For sugar coated candied orange peels:

After draining the peels, pour the extra sugar into a rimmed bowl or plate. Toss the peels until they are completely coated in sugar, separating any that stick together.
Transfer the coated peels to the prepared cooling rack. Let them dry out at room temp for 12 to 24 hours until they are no longer sticky.
Transfer to an airtight container to store at room temperature. Or, spread them on a cookie sheet lined with parchment paper so they are not touching and freeze. Once frozen, transfer to a zip bag and store in the freezer.

For chocolate covered candied orange peels:

After draining, place the peels onto the prepared cooling rack. Allow them to dry for about 3 to 4 hours.(You can let them dry overnight if desired and coat them the following day.)
After drying, place the peels on a cookie sheet lined with parchment paper so they are not touching. Place them in the freezer until frozen.
Prepare simmering water in the lower portion of a double boiler. Break the chocolate up into pieces and place it in the top of the double boiler. Mix frequently with a small silicon spatula until fully melted.
One at a time, drop a frozen peel into the melted chocolate and move it around until it's fully coated. Use a fork to lift the peel out of the chocolate, and gently tap the fork on the side of the bowl so excess chocolate drips off. Transfer the peel back to the parchment paper lined cookie sheet. Continue for all the peels.
Once the chocolate is just set, sprinkle with flaky sea salt.(If the chocolate is too melted, the salt will dissolve, if it's fully cooled, the salt will fall off.)
Place the sheet back in the freezer until the chocolate is fully set. Once they are fully frozen, transfer to a zip bag to store long-term in the freezer. Serve directly from the freezer, or allow them to come to room temp before serving.

Candied Orange Peels - Progress shot showing how to slice the peels

Key Tips - Candied Orange Peels

Use baker's chocolate!

I cannot stress this enough, baker's chocolate is so much easier to work with than melting down other types of chocolate like chocolate chips. Other kinds of chocolate may seize up and change texture, bakers chocolate will stay silky smooth when melted. It's worth it to pay a few extra dollars to save this headache!
I use Ghirardelli 60% cacao bars for this (and all my dark chocolate coating). It melts so well and stays silky seemingly forever when melted. I stock up whenever my grocery store runs a sale on these!

Create a make-shift double boiler if needed.

Melting chocolate in a double boiler is the most stress-free way to keep your chocolate nice and melted as you work through coating each piece. If you don't have a double boiler, you can make your own by placing a metal mixing bowl over a stockpot. Check out this article for some tips!

Store in the freezer!

These candied orange peels will stay fresh for months in the freezer, and they're delicious straight out of the freezer.
I store mine in freezer safe zip bags, after they have been frozen completely

Make a double batch.

This recipe can easily be doubled! If you're going through the hassle of making them, why not make even more to store in the freezer?

Candied Orange Peels - Final shot showing chocolate covered peels with sea salt

Dietary Restrictions - Candied Orange Peels

This dish is naturally Vegetarian, Vegan, Gluten-Free and Dairy-Free.

Just make sure you're using chocolate that doesn't contain milk to make these Vegan.

Candied Orange Peels - Final shot showing both the chocolate covered candied orange peels and sugar coated candied orange peels on plates

A Note On Serving Sizes

Serving sizes are a very personal thing, so it's difficult to select a serving size that suits everyone. I've listed the serving size as one peel, which is about 20 calories. Many people may choose to have more than one peel at a time.

Candied Orange Peels - Chocolate Covered and Sugar Coated

Candied Orange Peels (Chocolate Covered or Sugar Coated)

Candied orange peels prepared two ways! Coated in dark chocolate and sprinkled with sea salt, or rolled in sugar. Prepare one or make a mix of both!

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Prep Time 20

Cook Time 1 15

Chocolate Coating Time 30

Total Time 2 5

Course Dessert

Cuisine American

Servings candied orange peels

Calories 20 kcal

Ingredients

3 large navel oranges or similar

For Sugar Syrup:

1 cup white sugar
⅔ cup water

For Sugar Coated Orange Peels:

¼ cup white sugar or sanding sugar

For Chocolate Covered Orange Peels:

8 oz dark baker's chocolate I use Ghirardelli 60% cacao
flaky sea salt optional, for topping

Instructions

Thoroughly scrub the oranges clean, then pat dry. Slice off the top and bottoms of the oranges, then make six even slices from top to bottom, going around the orange. Gently peel off each piece. See photos for reference.
Slice each peel piece in half longways, then use the knife to remove some of the pith (white portion). Leave enough pith that it is about 1 to 2 times as thick as the orange part of the peel. Then cut the piece in half longways again. This should make 24 pieces per orange.
(Keeping the pith a similar thickness for all the peels helps them finish cooking at the same time)
Place the orange peels in a large saucepan and fill it with cool water until they are just submerged. Place over high heat and bring to a rapid boil, then remove from heat. Drain the hot water, then refill with cool water and repeat this process 2 more times. So the peels have been boiled 3 times total.
(This helps remove some of the bitterness from the peels, and goes quicker than you'd think. Don't skip this step!)
After the peels have been drained for the third time, add the ingredients from the sugar syrup section (sugar and water) to the pot with the peels and stir. Bring to a simmer over medium heat, then reduce to medium-low.
Allow the peels to cook until they begin to appear translucent, about 1 hour.
Meanwhile, as the peels cook, prepare a cooling rack. Place a wire rack over a cookie sheet that is lined with parchment paper (to catch the drips).
When the peels are ready, remove the saucepan from heat. Pour into a mesh strainer to drain the syrup, or use tongs to remove the peels. Follow the instructions below for whichever kind of peels you'd like to make.
(The orange infused sugar syrup can be saved and used for other treats if desired!)

For sugar coated candied orange peels:

After draining the peels, pour the extra sugar into a rimmed bowl or plate. Toss the peels until they are completely coated in sugar, separating any that stick together.
Transfer the coated peels to the prepared cooling rack. Let them dry out at room temp for 12 to 24 hours until they are no longer sticky.
Transfer to an airtight container to store at room temperature. Or, spread them on a cookie sheet lined with parchment paper so they are not touching and freeze. Once frozen, transfer to a zip bag and store in the freezer.

For chocolate covered candied orange peels:

After draining, place the peels onto the prepared cooling rack. Allow them to dry for about 3 to 4 hours.
(You can let them dry overnight if desired and coat them the following day.)
After drying, place the peels on a cookie sheet lined with parchment paper so they are not touching. Place them in the freezer until frozen.
Prepare simmering water in the lower portion of a double boiler. Break the chocolate up into pieces and place it in the top of the double boiler. Mix frequently with a small silicon spatula until fully melted.
One at a time, drop a frozen peel into the melted chocolate and move it around until it's fully coated. Use a fork to lift the peel out of the chocolate, and gently tap the fork on the side of the bowl so excess chocolate drips off. Transfer the peel back to the parchment paper lined cookie sheet. Continue for all the peels.
Once the chocolate is just set, sprinkle with flaky sea salt.
(If the chocolate is too melted, the salt will dissolve, if it's fully cooled, the salt will fall off.)
Place the sheet back in the freezer until the chocolate is fully set. Once they are fully frozen, transfer to a zip bag to store long-term in the freezer. Serve directly from the freezer, or allow them to come to room temp before serving.

Nutrition

Serving: 1 peelCalories: 20kcal

Keyword Candied Orange Peels, Chocolate Covered Orange Peels, Dark Chocolate, Orange Peels, Orange Peels Dipped in Chocolate

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