

Once you’ve peeled and cut orange skin, weight it using a kitchen scale. You can find exact measurements of each ingredient in the printable recipe card below.īut I want to give you a proportion ratio as well so that you can change the amount (double, halve or use custom size batch) easily. Water – filtered water to boil the orange peels, plus a little more for the syrup.Make sure to use the highest quality since it’ll be one of the protagonists of chocolate covered orange sticks. Of course, you can choose milk chocolate or even white chocolate if you prefer.

Chocolate (for chocolate covered option) – dark chocolate with its natural bitterness pairs with oranges the best.Sugar – simple granulated white sugar is the best.

The flavor of each type of orange peel will also be different based on the variety picked. If you want to make candied lemon peels, use thick skinned organic lemons instead of oranges.ĭon’t use tangerines, clementines, and Christmas oranges or other thin-skinned oranges as they’ll turn out mushy after cooking. Valencia, or navel or blood oranges are the ideal choice.
