Chocolate-Dipped Candied Oranges Recipe delivers glossy, tender citrus slices with a snappy dark chocolate shell and just the right sweet-bitter balance. It suits homemade gift lovers, citrus fans, and chocolate people, and it takes about 2 hours 10 minutes start to finish. I stash a few in the freezer, then act surprised when they vanish.
Homemade Chocolate-Dipped Candied Oranges Recipe
You get bright citrus flavor, gentle chew, and a clean chocolate finish in every bite. The method stays simple, yet the result looks like fancy confectionery. Friends think you bought them from a boutique, and you get all the credit.
This recipe uses basic pantry goods and one pan. You can slice, simmer, and dip without special skills. The steps stack neatly, so you can tidy up while the slices dry.
You can riff on the flavors without fuss. Add spice to the syrup, finish with flaky salt, or use different chocolates. The base stays reliable and repeatable.
“I brought a tin to a small party, and not a single slice made it home. Crisp chocolate, bright citrus, perfect chew. Rating: 5 out of 5.”
Ingredients You Need
- Oranges 4 to 5 medium, seedless if possible (navel or Cara Cara hold shape well; blood oranges look striking)
- Granulated sugar 2 cups (regular cane sugar works best; organic sugar gives a slightly deeper color)
- Water 2 cups
- Fine sea salt a small pinch (balances bitterness)
- Vanilla extract 1 teaspoon, optional (or use 1 cinnamon stick or 4 cardamom pods for a warm note)
- Dark chocolate 8 ounces, 60 to 70 percent cacao (melting wafers set fastest; chips need 1 teaspoon neutral oil for shine; brands like Ghirardelli or Valrhona melt smoothly)
- Neutral oil 1 teaspoon, optional (coconut or avocado oil helps thin thick chocolate)
- Toppings optional: flaky salt, chopped pistachios, toasted coconut, cocoa nibs, or finely chopped candied ginger
Equipment:
- Sharp knife or mandoline, large wide skillet or shallow saucepan, slotted spoon or tongs
- Wire rack set over a sheet pan, parchment paper or silicone mat
- Small heatproof bowl and small saucepan for a quick double boiler (or use a microwave)
- Instant-read thermometer, optional (aim for silky melted chocolate around 88 to 90 F for snappy set)
Pantry shortcuts:
- Use store-bought candied orange slices and just dip in melted chocolate when time runs tight.
- Swap in chocolate melting wafers for fuss-free dipping and fast setting.
Quick Tips & substitutions
A few smart moves keep the slices glossy, tender, and photo-worthy.
- Slice oranges about 1/4 inch thick so they hold shape but candy through.
- Blanch slices in plain boiling water once to tame bitterness, then move on to syrup.
- Keep the syrup at a gentle simmer, not a rolling boil, so the slices stay intact.
- Stir chocolate in short bursts if you microwave it; stop when a few small pieces remain, then stir to finish melting.
- Use allulose for a lower sugar syrup if you must, but note that texture and sheen change. For best chew, stick with sugar or a sugar blend.
- Want vegan? Choose dairy-free dark chocolate and check labels for shared equipment notes.
- No wire rack? Lay slices on parchment and flip halfway through drying.
- No vanilla? Add a strip of orange peel to the syrup for extra citrus perfume.
- Out of dark chocolate? Use milk chocolate for a creamier finish or white chocolate for a sweet contrast.
How to Make Chocolate-Dipped Candied Oranges
Prep: 20 minutes | Cook: 45 minutes | Total: 2 hours 10 minutes
- Wash and dry the oranges. Slice into 1/4 inch rounds and flick out any seeds so the slices stay neat.
- Bring a medium pot of water to a boil. Slide in the slices for 60 seconds, then drain and rinse with cool water.
- Combine 2 cups water, 2 cups sugar, and a pinch of salt in a wide skillet. Warm over medium heat, stirring until the sugar dissolves and the syrup looks clear.
- Reduce heat to medium-low. Nestle the orange slices into the syrup in a single layer and simmer gently 35 to 45 minutes until the peels turn mostly translucent and feel tender.
- Lift slices to a wire rack set over a sheet pan and let them drip and dry 45 to 60 minutes. For sparkle, toss a few in granulated sugar and return them to the rack.
- Line a second sheet pan with parchment. Melt the chocolate in a heatproof bowl over barely simmering water or in the microwave in 20-second bursts, stirring until smooth. Stir in 1 teaspoon oil if the chocolate looks thick.
- Dip each slice halfway into the melted chocolate, shake off excess, and lay it on the parchment. Sprinkle toppings while the chocolate still looks wet.
- Chill the pan 10 to 15 minutes until the chocolate sets. Bring to room temp before serving for the best snap and flavor.
Recipe Variations
Keep the base method, then swap flavors to match the moment.
- Gluten-free: The base recipe works as is. Confirm your chocolate carries a gluten-free label.
- Vegan: Use dairy-free dark chocolate and skip toppings that contain dairy.
- Low carb: Use an allulose-based syrup for a softer chew and less gloss. The result tastes great but sets a little softer.
- Add-ins: Steep cinnamon, star anise, or cardamom in the syrup. Finish dipped slices with flaky salt, toasted sesame, crushed freeze-dried raspberries, or finely chopped pistachios.
- Citrus swap: Use small blood oranges, mandarins, or Meyer lemons. Adjust simmer time a few minutes for thinner peels.
Ways to Serve Chocolate-Dipped Candied Oranges
These slices shine on a snack board and slide neatly into gift boxes.
- Pair with espresso or black tea for a not-too-sweet afternoon treat.
- Chop a few and scatter over vanilla ice cream or yogurt.
- Tuck into cookie boxes for color and contrast.
- Plate with almond biscotti or shortbread for a quick dessert.
- Garnish chocolate mousse or flourless cake with a slice on each plate.
Storage
Let the chocolate set fully, then layer the slices between parchment in an airtight container. Store at room temp for up to 1 week in a cool spot away from sunlight. Refrigerate for up to 2 weeks if your kitchen runs warm. Freeze for up to 2 months and thaw uncovered on a rack to keep the chocolate crisp.
Chocolate-Dipped Candied Oranges
Ingredients
Instructions
- Slice the oranges into thin rounds, about 1/4-inch thick. Remove any seeds.
- In a large saucepan, combine sugar and water and bring to a simmer, stirring until sugar is dissolved.
- Add the orange slices in a single layer. Simmer gently for 40–50 minutes, turning occasionally, until the oranges are translucent.
- Carefully transfer the candied orange slices to a wire rack. Let them dry for at least 2 hours or overnight.
- Melt the dark chocolate (with coconut oil, if using) in a microwavable bowl or over a double boiler until smooth.
- Dip half of each orange slice into the melted chocolate. Place on parchment-lined baking sheet.
- Allow the chocolate to set completely before serving or storing.