What you will need

  • 2 oranges, quartered then peeled
  • 2 cups (500ml) water
  • 1 cup (210g) caster sugar
  • Dark chocolate, melted, to coat


* For the rounds, put thin slices of orange, sugar and water in a frying pan. Simmer, turning occasionally, for 20 minutes or until syrup thickens and orange slices are translucent.

Boil & drain

Cut peel lengthways into 1cm-thick batons, place in a saucepan and cover with plenty of cold water. Bring to the boil and cook for 5 minutes. Drain well. Return to pan and repeat the process.


Combine boiled peel, water and sugar in a saucepan. Cook over a low heat, stirring, for 5 minutes or until sugar dissolves. Increase heat and bring to the boil. Cook, stirring occasionally, for 5 minutes or until peel is translucent and tender. Use a fork to transfer rind to a wire rack to cool completely. Dip in chocolate if desired.