This recipe is for chocolate-dipped candied citrus peel

  • Preparation time: 30 minutes
  • Cooking time: 2 hours
  • Drying time: 12 hours / overnight


  • Citrus fruits of your choice:
  • 5 large navel oranges, or
  • 3 large grapefruits, or
  • 8 large limes, or
  • 8 medium lemons
  • 500 grams (2½ cups) fine crystal sugar
  • 1½ teaspoons ground ginger
  • 125 grams (¾ cup) dark chocolate
  • 1-2 tablespoons paraffin wax


  • Heavy sauce pan
  • Paper kitchen towels
  • Large baking tray / cookie sheet
  • Waxed paper
  • Tongs (to transfer the hot citrus peels)


  • Cut fruit lengthwise into 8 wedges (oranges, grapefruits) or 4 wedges (lime, lemon)
  • With a sharp knife, remove fruit flesh from the wedges, but leave white pith attached to rind!
  • Cut each section of peel lengthwise into strips that are about 5-8 cm (2-3 inch) long and 1 cm (½ inch) wide
  • Put into heavy sauce pan
  • Repeat (at least) 5 times:
  • Cover with boiling water
  • Let simmer for 5 minutes
  • Drain
  • Drain well
  • Spread out the strips on paper towels (separated)
  • In the sauce pan, combine 300 grams (1½ cups) sugar, 180 ml (¾ cups) water, and the ginger
  • Bring to a boil, then reduce heat and let simmer without stirring until sugar dissolves
  • Add the peels
  • Partially cover the pan and let simmer gently for 1-1¼ hours, or until the peels are tender and the syrup is almost absorbed
  • In the mean time, line a large tray with waxed paper
  • When the peels are done cooking, use tongs to transfer the hot peels to the paper, keeping the strips separated
  • Let cool
  • Roll the strips in 200 grams (1 cup) of sugar
  • Place the strips in single layer on fresh waxed paper, and let sit overnight to dry
  • If still sticky, sprinkle more sugar or roll again in sugar, and dry again overnight
  • Melt the paraffin wax in microwave (takes a while), or "double boiler" / "bain marie" over simmering water
  • Add the chocolate to the melted paraffin and heat in microwave until smooth
  • Dip the peels halfway in the chocolate, and twirl off the excess
  • Lay on waxed paper to harden


  • Store peels in glass jar or cookie tins

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©1988 Cynthia Flolid