There’s something magical about the way chocolate and orange come together. Maybe it’s the memory of finding those fancy chocolate oranges in your Christmas stocking, or the way the citrus cuts through rich dark chocolate just right. These candied oranges dipped in chocolate bring back all those cozy holiday feelings, and honestly, they’re everywhere on Pinterest right now for good reason.
This treat is surprisingly simple – just fresh orange slices, sugar, and your favorite dark chocolate. The oranges get tender and sweet while keeping that bright citrus bite, then get half-dipped in melted chocolate for the perfect balance. It’s like those expensive gourmet chocolates you see in fancy shops, but you’re making them in your own kitchen. Full details in the blog!
I started making these when my kids complained that regular fruit snacks were “boring.” Now they beg for these every holiday season, and I’ve tested about five different methods to get them just right. The secret is in how long you candy the oranges – too little and they’re tough, too much and they fall apart. I tested it. You’ll love the secret!
Candied Oranges Dipped in Chocolate: 5 Irresistible Ways
Ingredients
Method
- Thoroughly rinse the orange and slice it thinly, keeping slices about 0.5 cm thick.
- Combine water and sugar in a large wide pot over medium heat until sugar dissolves, then add orange slices without crowding them too much.
- Simmer the slices gently on low heat for 40 minutes, turning them now and then to ensure even cooking.
- Once done, arrange the slices on a wire rack to cool fully; for faster cooling, chill them in the fridge for 10-15 minutes or combine fridge and freezer time.
- Gently melt the dark chocolate over simmering water.
- Dip one half of each cooled orange slice into the chocolate, then place onto a foil-lined tray.
- If desired, lightly sprinkle coarse salt on the chocolate-covered side.
- Refrigerate or keep in a cool area for about an hour until the chocolate sets firmly.
- Enjoy your chocolate dipped candied orange slices as a sweet treat or edible decoration!
Notes
- You can use either one large or two smaller oranges for this recipe. A wide-bottomed pan, preferably 8 to 10 inches in diameter, works best for simmering the slices. Dark chocolate with 70% cocoa content is ideal, but semi-sweet chocolate is a good alternative. Salt flakes are optional and can be swapped with dried lavender or cake sprinkles to vary flavor and appearance. Measuring cups for liquids and dry ingredients were both used here. Keep the pot covered during simmering, and avoid boiling to prevent caramelizing the syrup. This recipe doubles easily. Store finished candied orange slices in an airtight container in the fridge.
Why You’ll Love These Festive Treats
These little beauties are like receiving a fancy gift from an expensive chocolatierexcept you made them yourself in your pajamas. The orange slices develop a perfect chewy-tender texture, unlike the tough candied peels you might remember from fruitcake. And when you dip them halfway in dark chocolate? Pure magic.
What I love most is how they make your kitchen smell like Christmas morning. The orange and sugar syrup bubbling away creates an incredible citrus-sweet aroma that has everyone wandering into the kitchen asking, “What’s cooking?” Plus, they’re surprisingly beginner-friendlyno candy thermometer needed, just a gentle simmer and a bit of patience.
- Only 4 ingredients (plus optional salt for a gourmet touch)
- No special equipment beyond a basic pot and wire rack
- Perfect for gifting or impressing holiday guests
- Can be made 3–4 days ahead for stress-free entertaining
Key Ingredients & What They Do
The beauty of this recipe lies in its simplicity. You’re essentially creating two componentsperfectly candied orange slices and a glossy chocolate coating that sets up beautifully.
The orange: Use organic if possible since you’re eating the peel. One large navel orange provides about 8 gorgeous slices. I’ve tried different varieties, and navel oranges offer the best balance of sweetness with that slightly bitter peel flavor that makes these so addictive.
The sugar syrup: Equal parts water and granulated sugar create a gentle poaching liquid that transforms tough orange peels into tender, translucent gems. The key is keeping it at a gentle simmerboiling turns your syrup into caramel, which sounds tempting but makes the oranges too sticky.
| Ingredient | Why It Matters | Easy Swap |
|---|---|---|
| Large organic orange | Organic peels taste cleaner, less waxy | 2 small oranges work too |
| Granulated sugar | Dissolves easily, creates clear syrup | Cane sugar for deeper flavor |
| 70% dark chocolate | Balances orange sweetness perfectly | Semi-sweet chips work great |
| Coarse salt (optional) | Enhances both chocolate and citrus | Flaky sea salt or lavender |
Step-by-Step Instructions That Actually Work
I’ve made these probably twenty times perfecting the technique, so let me share what really matters. The biggest mistake people make? Cutting the oranges too thick. Keep them at ¼ inch or thinnerthey’ll shrink during cooking, and you want them to stay tender, not chewy.
Start by washing the orange really well and slicing it into rounds. Don’t worry about removing seedsyou can fish them out during cooking. In your widest pan (I use my 10-inch skillet), dissolve the sugar in water over medium heat. Once it’s clear, add your orange slices in a single layer if possible.
Here’s where patience pays off: simmer gently for 40 minutes, flipping occasionally. They’ll go from bright orange to a beautiful translucent amber color. When done, they should feel tender but not fall apart when lifted with a fork.
Pro Tip: Cool the slices completely before dipping in chocolateeven slightly warm oranges will cause your chocolate to seize. I pop mine in the fridge for 10 minutes to speed things up.
Chocolate Dipping Success & Troubleshooting
The chocolate coating is where these candied oranges dipped in chocolate truly shine. Melt your chocolate gently using a double boileror just a heatproof bowl over simmering water. Stir until smooth and glossy, then remove from heat.
Dip each cooled orange slice halfway into the chocolate, letting excess drip off, then place on foil-lined trays. This is where that optional coarse salt becomes pure geniussprinkle it on while the chocolate is still wet for an absolutely gourmet finish.
- Chocolate too thick? Add a tiny bit of coconut oil to thin it out.
- Chocolate turning white? It got too hotstart over with fresh chocolate.
- Oranges too wet? Pat them dry with paper towels before dipping.
- Want full coverage? Dip the whole slice, but use a fork to lift it out.
Storage Tips & Serving Ideas
These beauties keep beautifully in an airtight container in the fridge for up to a week, though they never last that long in my house. The chocolate stays nice and snappy, and the oranges maintain their perfect chewy texture.
For serving, I love arranging them on a simple white platethe contrast makes them look so elegant. They’re perfect alongside coffee after dinner or tucked into little gift boxes for neighbors. My kids love them as a special treat in their lunch boxes.
| Storage Method | How Long | Best For |
|---|---|---|
| Fridge, airtight container | Up to 1 week | Daily snacking |
| Room temp, sealed container | 2–3 days | Parties, serving |
| Freezer, well-wrapped | 1 month | Make-ahead batches |
Gift idea: Layer them in clear cellophane bags tied with ribbon, or arrange in small boxes lined with parchment paper. They look absolutely professional and taste even better than store-bought versions.
Expert Insight: The Art of Candied Citrus
According to pastry chef and author David Lebovitz, the key to perfect candied oranges dipped in chocolate lies in proper preparation:
“The slow candying process removes bitterness while preserving the orange’s natural oils, creating the ideal balance of sweet and citrus that pairs beautifully with dark chocolate.”
Ready for Dessert: My Best Recipes
This traditional French confection technique transforms simple orange peels into an elegant treat that’s both sophisticated and surprisingly simple to master at home.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
A Sweet Memory Behind These Candied Oranges
Last December, I was desperately searching for a homemade gift that wouldn’t take all day when I remembered my grandmother’s candied oranges dipped in chocolate. Three batches later, I had perfected her recipe with my own twist. Now these elegant treats are my go-to for impressing guests without the stress.
FAQs ( Candied Oranges Dipped in Chocolate )
What type of oranges work best for this recipe?
Navel oranges are ideal because they’re thick-skinned and have less pith than other varieties. Their natural sweetness balances perfectly with the sugar syrup. Valencia oranges also work well, but avoid thin-skinned varieties like mandarins as they become too fragile during the candying process.
How long do chocolate dipped candied orange slices last?
Store them in an airtight container at room temperature for up to 2 weeks. Keep layers separated with parchment paper to prevent sticking. In the refrigerator, they’ll last up to a month but may develop condensation that affects the chocolate’s appearance.
Can I use milk chocolate instead of dark chocolate?
Yes, but dark chocolate candied citrus slices provide better balance since the oranges are already quite sweet. If using milk chocolate, reduce the sugar in your candying syrup slightly. White chocolate also works beautifully and creates an elegant presentation for gift-giving.
Why are my orange slices not getting translucent?
This usually happens when the syrup temperature is too low or the cooking time is insufficient. Maintain a gentle simmer at 220-230°F and be patient – the process takes 45-60 minutes. Thicker slices also take longer to become properly translucent and tender.
Should I temper the chocolate for dipping?
Tempering isn’t necessary for home use, but it creates a shinier finish and prevents white bloom. Simply melting chocolate gently and letting it cool slightly before dipping works fine for immediate consumption. For gift-giving, properly tempered chocolate looks more professional.
Conclusion
Candied oranges dipped in chocolate transform into something truly magical with just a little patience and love. You’ll adore how the tender, sweet orange pairs with rich dark chocolateit’s like unwrapping a fancy gift every time. The best part? Your kitchen smells absolutely incredible while they’re simmering away, and everyone will think you’re some kind of gourmet wizard.
Try sprinkling sea salt on the chocolate while it’s still wet, or experiment with white chocolate for a sweeter twist. These keep beautifully in the fridge for up to a week, though mine never last that long! One trick I learned from years of candy-making: pat those orange slices completely dry before dippingit makes all the difference for smooth, glossy chocolate.
I’d love to see your beautiful creationstag me if you share photos! Did you make these as gifts, or did they disappear before you could wrap them up? There’s something so heartwarming about homemade treats that bring people together. Save this recipe for your next gathering, or better yet, make a batch this weekend just because you deserve something sweet.
