Candied oranges dipped in chocolate are a simple, delicious treat perfect for the holidays. Skip the chocolate and use the slices to decorate cakes, cupcakes, or quick breads.
Why try this candied orange recipe?
- Just a few ingredients — essentially 3 main ingredients (water and salt optional).
- Simple and forgiving method.
- Makes a thoughtful homemade gift for the holidays.
- Fresher and more flavorful than store-bought versions.
How to make candied oranges dipped in chocolate
Wash the oranges well. Slice them into full rounds or halves depending on how you want to serve them. Aim for thin, even slices for best results.
Use a wide-bottomed pot (8–10 inches / 21–25 cm recommended). Combine the water and sugar in the pot and heat over low, stirring just until the sugar dissolves — this takes a couple of minutes.
Once the sugar has dissolved, gently add the orange slices, making sure they are submerged in the syrup. Avoid overcrowding so each slice can absorb syrup evenly.
Cover the pot and simmer on low for about 40 minutes. When finished, drain the excess syrup and transfer the slices to a wire rack to cool and dry before coating with chocolate.
How to dry candied orange slices
Place the drained slices on a wire rack and gently pat them with paper towels to remove excess sticky syrup; this helps chocolate adhere. You can also leave the slices on the counter overnight to air dry.
To speed drying, use a low oven (no more than 200°F / 100°C) for about an hour, checking frequently so the sugar coating doesn’t caramelize or burn. Alternatively, chill the cooled slices in the fridge for 10–15 minutes or pop them in the freezer for 5 minutes just before dipping.
Use candied slices as garnishes for cakes, quick breads, or desserts, or enjoy them on their own with tea or coffee.
How to store candied orange slices
Keep candied oranges in an airtight container in the refrigerator. If coated in chocolate, separate layers with parchment to prevent sticking.
Useful tips for making candied oranges dipped in chocolate
- Choose oranges with thinner skins (juice oranges are a reliable option).
- A wide pot helps the slices lay flat so they candy evenly.
- Dark chocolate (around 70% cocoa) gives a nice contrast, but semi-sweet works well too.
- Optional finishes: coarse salt, dried lavender, or cake sprinkles instead of salt.
- If gifting, place parchment between slices to keep them from sticking together.
- Instead of chocolate, you can roll slices in granulated or superfine (caster) sugar for a bright, sparkly coating.
- Simmer the slices gently — boiling will darken the syrup and risk caramelizing it.
Good to know
Use organic oranges when possible to reduce exposure to pesticide residues on the peel. To remove wax and residue, briefly place the oranges in boiling water for five minutes, then scrub them well with a food brush under running water before slicing.
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Candied Oranges Dipped in Chocolate
Ingredients
- 1 orange , large, organic (8 slices)
- 1 cup water (250 milliliters)
- 1 cup granulated sugar (200 grams)
- 3.5 ounces dark chocolate , 70% cocoa content (100 grams)
- Optional: coarse salt
Instructions
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Wash the orange thoroughly and slice thinly (about ¼ inch / 0.5 cm or less).
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In a wide pot, heat the water and sugar over low until the sugar dissolves. Add the orange slices, arranging them so they are mostly submerged without extreme overcrowding.
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Simmer gently, covered, for 40 minutes, turning the slices occasionally. Remove and cool on a wire rack. For faster cooling, chill in the fridge for 10–15 minutes (or 10 minutes fridge + 5 minutes freezer).
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To coat with chocolate: melt the chocolate over simmering water (or use a double boiler). Dip half of each slice in chocolate and set on a tray lined with foil or parchment.
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Optional: Sprinkle with coarse salt or your chosen topping while chocolate is still wet.
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Chill in the fridge or leave in a cool place until the chocolate sets, about an hour.
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Enjoy!
Notes
- Use one large or two small oranges.
- A wide-bottomed pot helps slices cook evenly; a 21–25 cm pan works well.
- Dark chocolate (70% cocoa) provides a nice contrast, but semi-sweet is fine.
- Salt flakes are optional; dried lavender or sprinkles make attractive alternatives.
- Measure liquids with dry measuring cups if that’s what you have.
- Keep the pot covered and simmer gently — do not boil, which can caramelize the syrup.
- The recipe is easy to double.
- Store finished slices in an airtight container in the fridge.
Nutrition
Nutrition information is an estimate and may vary based on ingredients and portion sizes.
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