Candied Orange Slices Recipe
These Candied Orange Slices are a delightful treat featuring thinly sliced navel oranges slowly simmered in a sugary syrup, then dried and coated with granulated sugar. Perfect as a sweet garnish, snack, or addition to desserts, they provide a beautiful translucent appearance and a burst of citrus flavor with a chewy texture.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes
- Yield: 31 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Oranges
- 3 large navel oranges (or other type of orange)
Syrup
- 4 cups granulated sugar (plus extra for rolling)
- 4 cups water (plus extra for blanching)
Instructions
- Wash & Slice: Scrub the peels of the oranges thoroughly to remove any wax or chemicals. Then, slice the oranges crosswise into ⅛-inch (3mm) thick slices, discarding the ends.
- Blanch the Orange Slices: Bring a large pot of water to a boil. Blanch the orange slices in the boiling water for 10 minutes to soften the peel and remove bitterness. Use a skimmer to transfer the slices into a large bowl filled with ice water to stop the cooking process.
- Make Simple Syrup: Rinse out the pot used for blanching. Dissolve 4 cups of granulated sugar in 4 cups of water within the pot and bring the mixture to a boil, forming a simple syrup.
- Simmer the Orange Slices: Drain the blanched orange slices and add them to the boiling syrup. Reduce the heat to low and let the slices simmer for 45-60 minutes or until the peels become translucent. Stir gently every 15 minutes to prevent sticking.
- Dry in the Oven: Arrange the simmered orange slices on wire racks placed over cookie sheets to catch drips. Bake at 175°F (79°C) for 30 minutes to begin drying. Then, coat each piece in granulated sugar, return them to the oven, and dry for an additional 1 to 1½ hours, or until the slices are mostly dry but still slightly pliable.
- Coat in Sugar & Store: After drying, coat the candied orange slices again in granulated sugar to add a sparkling finish. Allow them to cool completely, then store in an airtight container until ready to use.
Notes
- Make sure to scrub the oranges well to remove any wax or pesticides since you’ll be consuming the peel.
- Use thin slices (about ⅛ inch or 3mm) for even candying and drying.
- The drying times may vary depending on your oven—monitor the texture to ensure they don’t become brittle.
- Store candied orange slices in an airtight container at room temperature; they keep well for several weeks.
- These slices can be used as decoration for cakes, garnishes for cocktails, or eaten as a sweet snack.
Find it online: https://cheftinaskitchen.com/candied-orange-slices-recipe/
