Beautifully Glossy Candied Orange Slices: A Sweet and Tangy Homemade Treat
Learn how to make beautiful, jewel-like candied orange slices at home. This recipe uses slow simmering to create chewy, intensely flavored citrus candy, perfect for garnishing or gifting.
- Prep Time: 20 min
- Cook Time: 1 hr 15 min
- Total Time: 9 hr 35 min
- Yield: About 3 dozen slices
- Category: Dessert
- Method: Simmering and Drying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 large Navel oranges (or other thick-skinned variety)
- 4 cups water, divided
- 4 cups granulated sugar, divided
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the oranges: Wash the oranges well. Slice them thinly, about 1/8 inch thick. Discard the ends.
- Blanch the slices: Place the orange slices in a medium saucepan and cover them with 2 cups of water. Bring to a boil over medium-high heat, then immediately drain. Repeat this boiling and draining process two more times to reduce bitterness.
- Make the syrup: In the same saucepan, combine the remaining 2 cups of water and 4 cups of granulated sugar. Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
- Simmer the oranges: Add the blanched orange slices and the lemon juice to the sugar syrup. Reduce the heat to low. Simmer gently, uncovered, for about 1 hour to 1 hour 15 minutes, turning the slices occasionally. The rinds should become translucent.
- Cool and soak: Remove the pan from the heat. Let the orange slices soak in the syrup overnight, or for at least 8 hours, to fully absorb the sweetness.
- Dry the slices: Remove the slices from the syrup, letting excess drip off. Place them in a single layer on a wire rack set over a baking sheet.
- Finish drying: Bake in a low oven at 200°F (95°C) for 1 to 2 hours, flipping them halfway through, until they are dry to the touch but still slightly pliable. Alternatively, let them air dry at room temperature for 24 to 48 hours.
- Coat (Optional): For a fully sugar-coated finish, toss the dried slices lightly in extra granulated sugar while they are still slightly warm from the oven.
- Store: Let the candied orange slices cool completely before storing them in an airtight container at room temperature.
Notes
- For chocolate dipped candied oranges, melt high-quality dark chocolate. Dip half of each cooled slice and place them on parchment paper. Sprinkle with flaky sea salt before the chocolate sets.
- You can use different citrus like blood oranges or grapefruits for varied colors and flavors.
- Save the leftover citrus syrup; it makes an excellent simple syrup for cocktails or drizzling over pancakes.
Nutrition
- Serving Size: 1 slice
- Calories: 85
- Sugar: 21
- Sodium: 1
- Fat: 0.1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 0.5
- Protein: 0.2
- Cholesterol: 0