These Dark Chocolate Dipped Candy Oranges are one of those classic, old-fashioned treats that feel both nostalgic and delightfully fancy. The combination of glossy, sweet candied orange slices and rich dark chocolate is pure magic. There's nothing quite like the cozy scent of oranges simmering in sugar during the holiday season!
Making these Dark Chocolate Dipped Candy Oranges feels like doing a tiny holiday craft project you can eat. Once the orange slices turn all shiny and see-through in the syrup, they look like little edible sunbursts! The fruity taste elevates the holiday cheers just like my Fruitcake Cookies do!
The best part? Your whole kitchen fills with the happiest citrus smell ever. It's bright, warm, and instantly puts you in holiday mode. When you add that sprinkle of sea salt on the chocolate, each slice becomes a sweet-meets-salty bite that tastes way fancier than the effort it takes!
These make adorable gifts, too! Pop a few into a bag with some ribbon and suddenly you look like the crafty, festive friend who has everything under control-even if you made them in a rush. They're cheerful, colorful, and totally awesome. Kids love them, grown-ups love them… and you'll definitely "taste test" more than you planned!
🧾 Ingredients Needed
- large orange (thin skin is best)
- water
- sugar
- dark chocolate morsels, melted
- Coarse salt (like sea salt)
📌 Be sure to see the recipe card below for the full ingredients list with quantities and step-by-step instructions!
🔁 Variations
- You could double the recipe to make more slices at once.
- Use milk chocolate for a sweeter, creamier version that kids usually love!
- Simmer the oranges with cinnamon sticks, cloves, or star anise for a holiday-spiced twist. Yum!
- Skip the chocolate and toss dried slices in extra sugar for classic candied oranges. Still as perfectly sweet!
- Adjust the chocolate amount according to your desired richness.
- Use blood oranges! They create a stunning ruby-red center for a dramatic holiday look.
🥣 How to Make
STEP ONE: Scrub the orange well. Pat dry and slice evenly into about 10 slices. (Using a mandoline slicer with a thick cut is recommended.) Discard the end pieces.
STEP TWO: In a wide-bottomed stock pot, add water and sugar. Heat over medium heat, stirring until the sugar is dissolved completely. Add orange slices to the pot and reduce the heat to low. Simmer the oranges for 45 to 60 minutes, flipping occasionally, or until translucent.
STEP THREE: Prepare a wire cooling rack with nonstick cooking spray. Transfer the oranges to a wire rack and allow them to dry. Flip as needed. Oranges will still be sticky when ready.
STEP FOUR: Melt dark chocolate according to package directions or in the microwave, stirring every 15 seconds to avoid scorching the chocolate.
STEP FIVE: Dip oranges into chocolate and then place on waxed paper. Sprinkle with salt before the chocolate dries.
STEP SIX: Can be stored in the refrigerator or freezer between sheets of waxed paper.
⭐ Pro Tips ⭐
- Choose thin-skinned oranges! Navel oranges work best for clean slices and quicker candying.
- Don't rush the simmer. Low and slow is the key to keeping the slices intact and perfectly translucent.
- Cool completely before dipping! Warm slices will cause the chocolate to slide off.
- Use parchment or wax paper, as candied slices are sticky; they need a nonstick surface to set properly.
- Avoid overheating the chocolate! Microwave in short intervals and stir often for smooth dipping.
- Let them dry overnight for a firm texture, since air-drying gives the best chew.
More Christmas Recipe Ideas
If you tried this Dark Chocolate Dipped Candy Oranges or any other recipe on my site, please leave a 🌟 star rating and let me know how it turned out in the 📝 comments below. I love hearing your about your results and thoughts!
📖 Recipe
Dark Chocolate Dipped Candy Oranges
Ingredients
- 1 pc large orange thin skin is best
- 1 cup water
- 1 cup sugar
- ½ cup dark chocolate morsels melted
- Coarse salt like sea salt
Instructions
- Scrub the orange well. Pat dry and slice evenly into about 10 slices. (Using a mandoline slicer with a thick cut is recommended.) Discard the end pieces.
- In a wide bottomed stock pot, add water and sugar. Heat over medium heat stirring until the sugar is dissolved completely. Add orange slices to the pot and reduce the heat to low. Simmer the oranges for 45 to 60 minutes, flipping occasionally, or until translucent.
- Prepare a wire cooling rack with nonstick cooking spray. Transfer oranges to wire rack and allow to dry. Flip as needed. Oranges will still be sticky when ready.
- Melt dark chocolate according to package directions or in the microwave stirring every 15 seconds to avoid scorching the chocolate.
- Dip oranges into chocolate and then place on waxed paper. Sprinkle with salt before the chocolate dries.
- Can be stored in the refrigerator or freezer between sheets of waxed paper.
Notes
- You could double the recipe to make more slices at once.
- Choose thin-skinned oranges! Navel oranges work best for clean slices and quicker candying.
- Don't rush the simmer. Low and slow is the key to keeping the slices intact and perfectly translucent.
- Cool completely before dipping! Warm slices will cause the chocolate to slide off.
- Use parchment or wax paper, as candied slices are sticky; they need a nonstick surface to set properly.
- Avoid overheating the chocolate! Microwave in short intervals and stir often for smooth dipping.
- Let them dry overnight for a firm texture, since air-drying gives the best chew.
Nutrition
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