Candied Orange Slices ~ Easy Recipe
Transform fresh oranges into a shimmering, sweet-tart confection with this incredibly easy recipe. These candied orange slices are versatile, perfect for garnishing desserts, dipping in chocolate, or enjoying as a delightful snack on their own. The process is simple, resulting in beautiful, chewy treats with a vibrant citrus punch.
Prep Time
15 minutes
Cook Time
45-60 minutes
Total Time
24-48 hours (including drying time)
Servings
Approximately 18-20 slices
Keywords
Why This Recipe Delivers
- Incredibly easy to make with just three simple ingredients.
- Adds a gourmet touch to any dessert or beverage.
- Offers a delightful balance of sweet and tart flavors.
- Perfect for edible gifts or a unique snack.
- Beautifully translucent and vibrantly colored.
Ingredients
- 600 grams (3 cups) white granulated sugar
- 709 ml (3 cups / 24 ounces) water
- 3 small oranges or tangelos; yielding 18-20 slices
Instructions
- In a large 12-inch (30 cm) skillet or a spacious saucepan, combine the 600 grams of white granulated sugar with 709 ml of water. Place the pan over medium-high heat. Begin to bring the mixture to a boil, stirring occasionally to help dissolve the sugar. It is crucial that the sugar fully melts and integrates into the water to form a clear syrup before proceeding to the next step, ensuring proper candying.
- Once the sugar syrup has reached a rolling boil and all sugar crystals have dissolved, reduce the heat to a gentle medium. Carefully add the thinly sliced orange or tangelo pieces to the simmering syrup. Arrange the slices in a single layer, ensuring they fit comfortably in the pan with minimal to no overlap. Overcrowding can prevent even candying.
- Allow the orange slices to cook at a gentle simmer for approximately 44 to 60 minutes. The goal is for the white part of the orange peel, known as the pith, to become nearly translucent, indicating that the sugar syrup has permeated the peel. Throughout this simmering process, use a pair of tongs to gently turn the slices over every now and then, ensuring both sides are thoroughly exposed to the syrup.
- Once the orange pith is beautifully translucent and the slices appear tender yet firm, use tongs to carefully remove each slice from the hot sugar syrup. Lay them out in a single layer on a wire rack. It's beneficial to place parchment paper or a baking sheet underneath the wire rack to catch any dripping syrup.
- Leave the candied orange slices on the wire rack to dry, uncovered, at room temperature for a period of 24 to 48 hours. This extended drying time allows the slices to firm up and develop their characteristic chewy texture. When adequately 'dry,' they will feel slightly tacky but also set and firm, similar to the consistency of a gummy candy. Store them in an airtight container once completely dried.
Tools You’ll Need
- Large 12-inch (30 cm) skillet or large saucepan
- Tongs
- Wire rack
- Parchment paper or baking sheet (optional, for drying)
Essential Success Tips
- Ensure your oranges are thoroughly washed before slicing to remove any surface impurities.
- Slice oranges evenly, about 3-5 mm thick, for consistent candying and drying.
- Do not rush the simmering process; the long, slow cook allows the sugar to properly penetrate the pith, resulting in a tender texture.
- Monitor the drying process. Humidity can affect drying time, so allow for the full 24-48 hours for the best chewy texture.
- Avoid overcrowding the pan during cooking to ensure each slice is fully immersed and candies evenly.
Professional Cooking Secrets
- To enhance flavor, you can add a vanilla bean or a few star anise pods to the syrup during the simmering stage, removing them before drying the oranges.
- For an extra layer of flavor and texture, dip cooled and dried candied orange slices halfway into melted dark chocolate, then let them set on parchment paper.
- Save the leftover orange-infused syrup! It's fantastic for cocktails, drizzling over pancakes, or as a sweetener in tea.
Notes
- Store fully dried candied orange slices in an airtight container at room temperature for up to 2-3 weeks, or in the refrigerator for longer freshness.
- For a slightly different flavor profile, try using blood oranges or grapefruits, adjusting cooking time as needed for fruit thickness.
- The thinner you slice the oranges, the faster they will candy and dry, but be careful not to make them too fragile.
Frequently Asked Questions
Why did my candied oranges turn out sticky or wet?
If your candied oranges are still sticky or wet after the recommended drying time, it likely means they need more time to dry. Humidity levels in your environment can significantly impact drying. Ensure they are in a dry, room-temperature spot and allow them to air-dry for longer, potentially up to 72 hours, until they feel set and gummy-like.
Can I use any type of orange?
While small oranges or tangelos are recommended for their size and thinner rinds, you can use other varieties like Navel or Valencia oranges. Just ensure they are sliced thinly and evenly. Larger, thicker-skinned oranges might require a slightly longer simmering time to achieve translucency in the pith.
What can I do with the leftover syrup?
Do not discard the delicious, orange-infused syrup! It can be stored in an airtight container in the refrigerator for several weeks. Use it to sweeten iced tea, cocktails, drizzle over yogurt, ice cream, pancakes, or even incorporate it into other dessert recipes for a lovely citrus flavor.
Nutrition Facts (Per Serving)
Calories: ~90 per slice, Protein: ~0g, Fat: ~0g, Carbs: ~23g (primarily sugar)
Allergy Information
This recipe is naturally gluten-free and dairy-free. It contains citrus. Always check for individual fruit sensitivities.
No comment