Friday, July 29, 2011

Candied Orange Peel- Why Can't It Taste Like Fouchon?

Blobs of chocolate-covered orange peel (without the rack)-- big mistake, July 2011.
Perhaps it's unreasonable to expect my first attempt at making chocolate-covered candied orange peel to come out like the unbelievably delicious version I ate at Fouchon Paris during my honeymoon, but I always think it's good to high standards.  Sadly, it didn't work out all that well this time.

I love candied orange peel and I'll eat it anyway I can get it.  Good, bad, mediocre... I love it all.  I even like the jellied kind from Trader Joe's.  So when I got tired of making marmalade and couldn't figure out what else I could do with all the sour oranges on our tree, I figured I couldn't go wrong with candied orange peel.

I scoured the internet and many of my cookbooks, including my great-grandmother's Inglenook Cookbook for recipes.  Eventually I invented a recipe that seemed to have the most common elements from the handful of recipes I found.  This was my first mistake.

I should have just tried the best of the recipes as written.   I make this mistaken fairly often and it frequently leads to disaster... or at least a mediocre result.  I don't know why I still  continue down this path.  I guess it's because I usually find one part of a recipe that doesn't look quite right and I think, "If I only add this part from the first recipe and that part from the second, I'm sure it will work out."  Live and learn.

Here's the recipe I tried.  It yielded a not-too sugary orange peel with a non-glossy chocolate surface.   (The best part was the chocolate covered marshmallows I made for the girls with the leftover chocolate.)  It was a somewhat disappointing enterprise, but I think I'll look through some old confectionary books and try again.
A trio of confections drying, July 2011.

Chocolate-Covered Candied Orange Peel


  • 4 medium sized oranges
  • 2 cups sugar
  • 18 cups water (16 for blanching peels, 2 for making simple syrup)
  • 10 ounces good quality semi-sweet chocolate


  • Slice the ends off four oranges.
  • Using a paring knife, slice the skin off the orange with some of the pith.  (I wasn't too particular about this since my oranges were fairly thin-skinned and the various recipes I looked at seemed to have different opinions about keeping the pith on or taking it off.) 
  • Bring 8 cups of water to a boil in s medium sauce pan.  Add orange peel and blanche for 3 minutes.
  • Strain off the water repeat the blanching process using fresh water.
  • In the meantime, create a simple syrup by bringing 2 cups of sugar and 2 cups of water to a boil in a second sauce pan.
  • Add the blanched orange peels to the simple syrup and simmer for approximately 45 minutes.  Be careful to watch the pot so that the water does not boil off.
  • Remove orange peel from the simple syrup and drain on a cooling rack until orange peel is completely dry.  This took two days at my house, but I suppose it depends on the temperature and humidity.  (Several recipes suggested that the peel would be dry in less than 24 hours.)
  • Melt 10 ounces of semi-sweet chocolate over a double boiler.
  • Dip the candied orange peel into the chocolate and fish it out of the chocolate bath with a fork.
  • Place chocolate-covered candied orange peel on a cooling rack until dry.  (Some recipes suggested drying the chocolate-covered orange peel on parchment paper, but this yielded a very lumpy-looking candy as you can see from the photo above.)


  1. My neighbor Martha only dips half of the candied orange peel in the chocolate. What did you have for lunch on Sunday?

  2. I had if you didn't know. Thanks again!