Chop the chocolate into pieces and melt in the top of a double boiler. If using a double boiler, put the water on to boil. Hot tip: don't throw out that beautiful orange syrup! You can use it as a dessert sauce or make use it in a batch of my delicious chocolate orange ice cream! The peel should be tacky but still flexible and not too sticky. Leave to dry for at least four hours, preferably overnight. Carefully lay out each piece of the candied peel onto the cooling racks, close together but without the pieces touching. Put two cooling racks on top of baking trays to catch the syrup drips. If the peel is still bitter, add more sugar and water, stir and continue to simmer on low for longer. The pith on the peel should be translucent and the peel should taste sweet and not bitter. If the syrup starts to dry out, add a bit more water. Put the sugar and water into a medium-sized saucepan and heat on medium, stirring until the sugar dissolved.Īdd the sliced orange peel and simmer for two to three hours, longer is better.

If the pith is particularly thick, carefully remove some with a sharp knife. Carefully peel away the skin without taking any of the orange flesh underneath. How to make chocolate covered orange peelĬut through the orange skin as if you were going to cut the orange into quarters, but stop just below the skin. You could use castor sugar if you prefer but I don't recommend using any other type of sugar.

Sugar: regular white sugar is best for this recipe. The peel is candied in sugar syrup until it's lovely and soft and tender. Orange peel: for this recipe you will only need the peel from the oranges. You can use more premium chocolate if you prefer. Ingredientsĭark chocolate: this recipe works perfectly well with budget-friendly dark cooking chocolate, also called compound cooking chocolate. If candied properly and stored well in an airtight container candied orange peel and this chocolate coated orange peel can last for a month or more at room temperature.

Chocolate covered candied clementines