Candied Orange Recipe

Candied orange slices are a sweet and chewy confection that requires just 2-ingredients to make.

Eaten plain or dipped in chocolate, they make a delicious snack and are an easy way to add bright orange flavor to cakes, tarts, cocktails, and even salads or roasted meats.

It’s important to use oranges that are small because larger oranges have a tendency to fall apart while simmering in the simple syrup.

yield: 18 – 20 ORANGE SLICES
prep time: 10 MINUTES
cook time: 1 HOUR
additional time: 1 DAY
total time: 1 DAY 1 HOUR 10 MINUTES

Ingredients

3 cups (600 grams) white granulated sugar
3 cups (709 ml/ 24 ounces) water
3 small oranges or tangelos; 18 – 20 slices

Instructions

Add the sugar and water to a 12-inch skillet or a large saucepan and set it over medium-high heat. Bring the water to a boil, stirring from time to time. As the water heats, the sugar will melt into the water. It’s important that the sugar be completely melted before adding the orange slices.
After boiling the water, reduce the heat to medium and add the orange slices. Don’t overcrowd the pan; the orange slices should fit in the pan with little overlap.
Let the orange slices cook at a gentle simmer for about 44 – 60 minutes, until the white part of the peel (the pith) is nearly translucent. Use tongs to turn them over in the syrup every now and then.
Use tongs to remove the slices from the sugar syrup, laying them out in one layer on a wire rack. Leave the orange slices on the wire rack to dry, uncovered, at room temperature for 24 – 48 hours. When “dry” they will be tacky but also feel set – kind of like gummy candy

Notes

While cooking the orange slicesIt’s important to keep the heat low enough to maintain a gentle simmer NOT a rapid boil. If the sugar syrup gets to hot it will begin to caramelize. If this happens (the syrup will begin to turn golden brown), turn off the heat, and remove the slices from the liquid. Rinse out the pan and start over with new sugar syrup. Once the sugar syrup begins to boil, add the orange slices to finish cooking.
Optional: after the candied orange slices have been left to dry for 24 hours, dip the slices in additional granulated sugar. This gives the slices a frosted look and makes them less sticky.
Optional: After allowing the orange slices to dry, I like to sprinkle each one with a tiny pinch of salt. The salt brings out the flavor of the oranges and helps to balance the sweetness of the sugar and the slight bitterness of the peel. Try this with one slice, taste it, and see what you think!
Store candied orange slices in an airtight container at room temperature or in the refrigerator. Separate layers of slices with parchment paper so they do not stick together. Candied orange slices will keep well for at least 1 month.