Choc Coated Candied Orange Rinds
Choc coated candied orange rinds
Over winter I’ve made a load of dishes that have required thickly peeled oranges. Some dishes have needed slices of juicy orange while others have needed membrane free segments. Either way, oranges have been thrown into salad and sautés to add a touch of winter sunshine. I discarded a large amount of rinds before I thought to candy them to store and use in baking. I didn’t anticipate that as they dried on the kitchen bench my sugar deprived other half nibble would his way through 70% of the batch.
I made a second batch and precariously balanced the tray of syrupy rinds on top of my serving platters in a drawer, hoping they’d dry before being discovered.
I coated the rinds in dark chocolate and gave them to the thief as an anniversary gift.
Choc Coated Candied Orange Rinds
Rind of 5 well washed oranges
500g castor sugar
500 mls water
chocolate
Trim any very thick pith from the skins, the cut the rinds into 50mm thick slices.
Blanch and drain the rinds three tamest rid the pith of bitterness.
Combine sugar and water in a wide pan and bring to the boil stirring constantly until the sugar is dissolved.
Add the orange rinds and simmer for about 30 minutes.
Remove the rinds to a wire cake cooling rack set over a tray and set aside for at least 24 hours or until the rinds are dry. That will depend on the temperature and the humidity in your kitchen.
At this stage you can store the candied rinds in an airtight container and chop as needed for baking.
Melt the chocolate over a pan of hot water being sure it doesn’t overheat.
Drops few candied rinds into the melted chocolate, remove with a fork and set on a piece of baking paper for the chocolate to set.
Store in an airtight container.
Delicious with coffee.
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35 comments on “Choc Coated Candied Orange Rinds”
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Creative Commons Copyright Licence
Please Pass the Recipe by Sandra Gay is licensed under a Creative Commons Attribution-NonCommercial 3.0 Unported License.
Please Pass the Recipe 
Reblogged this on Chef Ceaser.
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Wonderful!
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Thanks…
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Thank you for posting this, Sandra. I’ve never known how to candy citrus peels and have often wondered how it was done. Well, now I know and I should be able to do this. I’ll be lucky if any make it into a storage bin once they’ve been dipped. Making a double batch is hardly the answer. 🙂
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They really are simple to make John and if you can resist, keep for months. A certain someone here has no willpower
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I have made these before…so much work..so good!
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Thanks
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Oh yum Sandra. These look so good. I must try making them.
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Easy for you Sherry, enjoy…
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These are very difficult to make. You have a gift for making things look so effortless. A friend makes them at his patisserie and the price is set at a premium because of the level of difficulty involved and because everything is made from scratch. Not that you can find any on the shelves. They sell out very quickly.
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You need a good undertanding of sugar and how it reacts at temperature, then they are quite simple
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I’ve always meant to make these, but never have. Ah, well, it gives me something to look forward to in the coming winter…
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Do try them in citrus season Michelle, you’ll wonder why you left it so long
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Have to laugh at your sneaky tactics to prepare the second batch! Well done… sounds like the perfect anniversary gift for your beloved thief. 🙂
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He didn’t realize he liked candied orange rinds so much, the chocolate really was the cherry on top as far as he was concerned.
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These are lovely! My mother used to make them when I was young, and I never appreciated the orange rind tartness. I need to make these as an adult!
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You’ll wonder why you’ve left it so long, enjoy….
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These were an exotic treat when I was a girl. Then in later years my Aunt used to make these in large batches to send to everyone at Christmas. They are so delicious. Thank you for rekindling some fond memories.
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It’s a pleasure Ardys, there are so many economical and delicious treats that have gone the way off buttoned up boots.
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This is something I really love Sandra, and I have so much citrus. I should …
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Yes, you should. As Ardys commented, a great Christmas gift..
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Not a huge fan of candied rinds either but totally appreciate not wasting them. Nice work.
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We agree then….😀
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These sound absolutely delicious!
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Thanks, glad you think so…
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Lovely. I always mean to do this but never do, so you put me to shame and on my mettle! Home-made is so much better than shop-bought, too.
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Thanks Linda it’s a simple recipe with a huge reward, definitely worth it for candied peel lovers
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I absolutely adore these! I’m tempted – shall I make some? But then I’d eat them all – AAARRGGHHH
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Go on, treat yourself…..
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There is a LIKE button but why is there no LOVE THESE, I WANT THEM NOW! button.
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On the way….
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Delicious anytime! Can’t wait until our orange trees start producing.
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There’s so much flavour in the zest, it such a shame to treat them as waist. Oranges are always cheap and good here
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This one’s all mine! The Husband doesn’t care for candied orange peel, so any I make I can eat all by myself 🙂 … Unlike pretty much anything else!
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I love citrus but can take or leave eating candied rinds as confectionary. It’s nice to have an appreciative consumer in-house though.
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