Candied orange peel dipped in chocolate

scorze candite

The candied orange peels are classic Sicilian pastries that can be made at home with a really simple and (fairly) quick recipe. You can prepare and use them as soon as they’re ready or even soak in chocolate for a more unique and unique taste.

These candied orange peels dipped in chocolate are especially suitable for the Christmas season for two reasons: first of all, because the flavors are “wintery” and then because they are perfect, once packaged, as a Christmas gift to make friends, family and colleagues happy.

Before giving you the recipe,

here are some tips on how to make and store these chocolate candied orange peels:

  • Choose organic oranges because the peel is the part you will use to prepare this sweet and it is good to be more “pure” possible;
  • Choose dark chocolate to a minimum of 70% to make the orange stand out;
  • Choose caster sugar to not cover the orange flavor;
  • Choose cane sugar to give your oranges a peculiar flavor;
  • Keep the candied oranges in a refrigerator and use within 3 months;
  • You can freeze your candied peels before dipping them into chocolate: you will have to thaw them in the fridge and soak them in chocolate at a later time.

To make these chocolate orange peels you do not need special skills, only passion and some time; the result is a really simple sweet treat which will leave you with a smile.

Ingredients for about 50 candied orange peels dipped in chocolate

  • 200 grams / 7 ounces of orange peels
  • 200 grams / 7 ounces of caster sugar
  • Water as needed
  • 1 dark chocolate bar (100 grams / 3.5 ounces)

Method

  1. Peel the oranges while being careful not to break the peel;
  2. Cut the peel to strips by doubling them so they are all pretty similar;
  3. Skim the skins in boiling water for 2-3 minutes, repeating this operation for 4 times, changing the water every time;
  4. Drain the peels and in a large frying pan pour the sugar and water to the need (at least 200ml). Add the orange peels and let them cook for 30 minutes;
  5. Remove the peels from the pan and let them cool. Place the syrup in a bowl;
  6. Once cooled, melt the chocolate in a bain-marie;
  7. Dip each peel halfway into the melted chocolate and place on a parchment-lined baking tray until set.

Preparation time: 3 hours

How to make the candied orange peels: video tutorial step by step

[Pics by Giuseppe]


Categories: Christmas recipes, Gluten Free, Healthy recipes, Sweets & Cakes
Article written by Veruska Anconitano aka La Cuochina Sopraffina

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