Bitter citrus rinds are transformed into a candy-sweet, chocolate-dipped confection. Christopher Hirsheimer

Marie Tymstra, author Margo True’s aunt, preferred California navels for this recipe.

Candied Orange Peels Candied Orange Peels
These chocolate-dipped, blanched and sugared strips are a tasty fate for otherwise discarded orange peels.
Yield: makes 40-50 strips


  • 3 navel oranges
  • 1 cup sugar


  1. Trim 12” off ends of navel oranges, then make a slit in rinds and scoop out flesh. Slice peels into 13-inch-wide strips, put in a bowl, cover with water, and refrigerate overnight. Transfer strips to a medium pot, cover with water, and bring to a boil over medium heat. Drain strips and set aside. In same pot bring sugar and 12 cup water to a boil until sugar dissolves. Add strips. Simmer until soft and glazed, about 30 minutes. Dry strips on a rack until tacky. Roll in sugar and dip ends in melted chocolate, if you like.