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Chocolate-covered candied orange peels, marmalade, and orange syrup

Bree Showing The Finished Peels

I love making one thing and having this create ingredients for other treats. 

Here, we take a bag of oranges, some sugar, brandy, chocolate, and time, and turn it into jam, syrup, candy, and brandy…and that’s just a beginning…once the orange peels are finished flavouring the brandy, they can be sugared again and saved to make fruitcake.

Bree Showing The Finished Peels

Chocolate covered orange peels, syrup, and orange brandy

Best possible use of a normally overlooked ingredient


  • 10 Organic oranges or lemons, or limes
  • 9 cups sugar
  • 9 cups water and juice from the oranges combined 9 cups total
  • 1 pound quality chocolate


Prepare ingredients

  • Soak oranges for 15 minutes in a pot of water that has had vinegar added to it in a 4:1 ratio (water to vinegar).
    This will help minimize spoilage by killing off bacteria and removing dirt
  • Rinse and cut oranges in half and juice the oranges.
    Strain the juice to remove pulp.
  • Measure the juice and pour into a saucepan, adding water for a total of 9 cups
    Add the sugar to the liquid
  • Preparing The Candied Peels
    Remove all the fruit and membrane from the peel.
    Set the fruit aside to make marmelade
    Slice the pieces of peel into strips
  • Bring the liquid to a boil and add the sugar, stirring to dissolve completely.
    Reduce the temperature to 180º
  • Add the the peels to the syrup and continue to cook at 180º F for 90 minutes
  • Do not cover it while it is cooking or it may boil over. Keep an eye on it, especially if your range does not permit specifying the absolute temperature of your element.
  • Cool the syrup.
    Pour the peels and syrup into jars and seal them with lids and rings to store for a few days while the syrup permeates the peels.
  • After a few days return to the saucepan, bring to a boil, and cook again for 90 minutes at 180º. Cool.
    Remove the peels with a slotted spoon, and dry them on either parchment paper or a clean cloth.

Dip peels

  • Melt chocolate at a temperature of 120º – 130º
  • Bree dipping the peels
    Dip orange slices in melted chocolate, coating thoroughly
  • Cool the coated peels on a tray lined with tin foil or waxed paper


  • Reserve some of the peels and toss these in granulated sugar
  • Add some of the freshly peels to a mason jar and add brandy to this.
    Begin quality testing after two days.


If you were motivated to go the distance after extracting the peels from the brandy, you could shake sugar into the jar. Then let them sit for a week or two before dipping them in chocolate as well for a nice boozy chocolate covered orange peel.
You will end up with:
Approximately 1.5 – 2 lbs of dipped peels (including the weight of the chocolate)
3 cups of marmalade
7-8 cups syrup
20oz orange brandy
A combination of sugared and chocolate covered peels makes a very nice gift package
The same recipes may be made with either lemon, or lime
To prepare the bottles, boil them in water for 10 minutes.
To preserve the syrup, water bath can it at a rolling boil for 10 minutes.
Keep the syrup refrigerated once opened.
Use a high-quality chocolate bar, the type you don’t normally see in convenience stores.
WARNING: Syrup easily can boil over and if it touches your skin, it will cause bad burns. Do not allow children to do this alone
Tried this recipe?Let us know how it was!


More jam than marmelade, but it is made from oranges.


  • 4 cups orange pulp
  • 2 cups orange syrup


  • Chop the pulp from the oranges used in the candied orange peels in a food processor
  • Add the sugar and syrup and bring to a boil
  • Simmer for 20 minutes
  • Pour into sterilized seal jars.
    Seal any jars you want to store and process them in a boiling water bath for 15 minutes.
Tried this recipe?Let us know how it was!

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