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Candied Orange Peel


My dad moved to Israel just when it declared its independence. He had (and still has) a huge sweet tooth and the developing country did not have any candy stores, thus his mother would make candied orange peel from the orange grove in the front yard.

Every year I try to make him this delicacy for his birthday.

It takes time to make the candy and for it to dry, but this can be done in advance as long as it is wrapped and frozen (for up to 2 months).


Candied Orange Peel – sugar coated or chocolate dipped  (click here to print recipe without pictures)

– 2 large oranges, 1/4 inch of top and bottom cut off
– 4 cups sugar, divided
– 3 cups water
– 6 oz dark chocolate, melted in a double boiler or in the microwave

1. Cut peel on each orange into 8 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips.



2. Cook orange peel in large pot of boiling water 15 minutes; drain, rinse, and drain again.

3. Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.

4. For sugar coated orange peel: Toss 1/2 orange peels and 1 cup sugar on plate, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days.



5. For chocolate dipped orange peel: Line remaining orange peel in single layer, separating each strip, on sheet of foil. Let stand for 1-2 days. Once completely dry, dip 1/2 of each strip into melted chocolate and transfer back to foil. Let stand until dry, at least 5 hours.



(adapted from epicurious)