Chocolate Dipped Candied Oranges

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Chocolate Dipped Candied Oranges

Prep Time 10 minutes
Cook Time 30 minutes
Course Snack
Servings 15


  • 1 large orange sliced into 1/8-inch thick slices
  • 2 cups granulated sugar
  • 1 1/2 cups water
  • Dark chocolate for dipping
  • Optional: flaky salt for topping


  • Start by bringing a pot of water to a boil. Prepare a separate bowl with ice water and set it aside.
  • Slice the orange into 1/8-inch thick slices, ensuring evenness with the help of a mandoline.
  • Boil the orange slices for 2 minutes, then transfer them immediately to the ice water. Once cooled, pat them dry.
  • Return the pot to the heat (preferably heavy stainless steel). Add sugar and water over medium heat, attaching a thermometer to the pot. Stir until the sugar dissolves and bring the mixture to about 220°F.
  • Add in the orange slices, gently stirring to ensure they are all submerged in the syrup. Increase the syrup temperature to 250°F, stirring occasionally. This may take 20-30 minutes. Once at 250°F, remove from heat and transfer to a silicone baking mat to cool completely. For the best results, let them dry at room temperature overnight.
  • Melt chocolate using a double boiler or microwave. Dip each slice in chocolate, sprinkle with a bit of flaky salt (optional), and let it set. Properly stored, these treats can last for a month at room temperature or several months in the fridge or freezer.


  • Troubleshooting tip: If your slices are still sticky after 24 hours, coat them in granulated sugar to absorb excess moisture. You can also place the coated slices in a low-temperature oven (200°F) to further dry them out.
  • Use a mandoline for even slices.
  • Ensure accurate temperatures with a candy thermometer when working with sugar.
  • Manage your sugar: Sugar temperatures can change rapidly, so keep an eye on your thermometer and stir the sugar frequently.

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