Need Recipe for Candied citrus peel dipped in chocolate

compumomFebruary 2, 2012

A close friend who adores chocolate is throwing herself a birthday party. There will be a variety of chocolate desserts. Yesterday, DH was gifted with two large bags of gorgeous, juicy lemons with thin peels. Now I'm inspired to contribute candies made from lemon peels and dipped in dark rich chocolate.

As crazy as my life is, I don't have the spare time to play around with multiple batches. Can you suggest a winning recipe and technique?

Thanks in advance!

Thank you for reporting this comment. Undo

I have used this on multiple occasions substituting different fruit. When I make Lemoncello, I always candy the peels after and dip them in choco. Boozy candied lemon peel.

6 thick-skinned Valencia or navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water


Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Epicurious test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.

Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Dip in melted choco and dry again.

    Bookmark   February 3, 2012 at 11:25PM
Thank you for reporting this comment. Undo

Michelle's recipe sounds like the perfect garnish for one of my favorite (sweet) cocktails...

1/3 white creme do Cacao
2/3 Orange Vodka (I prefer Stoli Oranj for this)

Shake over ice
Pour into martini glass

New Step: garnish with chocolate covered candied orange peel


    Bookmark   February 4, 2012 at 8:58AM
Thank you for reporting this comment. Undo

Chocolate and orange....sounds like breakfast to me!!

    Bookmark   February 4, 2012 at 10:49AM
Sign Up to comment
More Discussions
Canning tomato juice worth it?
Hi All - I'm thinking about canning tomato juice this...
Help with baked eggs and a new oven
Hi - we recently got a new oven (Thermador) and my...
Apologies to St. Patrick
Not even the corned beef was done the traditional way....
Half Ham (bone-in)
Which is best, shank or butt. If the package doesn't...
OT - spoon basket
So I am having some work done on my 'kitchen'. The...
Sponsored Products
Adele Outdoor Area Rug - 2'7" x 5'
Grandin Road
Hand-tufted Traditional Ahsan Chocolate Floral Border Wool Rug (2' x 3')
Chocolate Clara Clark 1800 Series Sheet Set
$32.99 | zulily
Set of Two Orleans Swivel Outdoor Bar Stools in Biscayne Finish, Patio Furniture
Bestar Manhattan U-Shaped Workstation - Secret Maple and Chocolate - 81411-75
$899.99 | Hayneedle
Bali Brown Stripe Outdoor Rug - 2'3" x 7'6"
Grandin Road
American Drew Motif 1 Drawer Nightstand - Walnut Veneer Brown - 318-421
$370.00 | Hayneedle
Hand-tufted Ellis Chocolate Shag Rug (7'10 x 7'10)
People viewed this after searching for:
© 2015 Houzz Inc. Houzz® The new way to design your home™