Description
Delightful candied orange slices that bring a sweet and tangy flavor with a chewy texture, perfect for snacking or decorating desserts.
Ingredients
Scale
- 3 large navel oranges (or other types of oranges)
- 4 cups granulated sugar (plus extra for rolling)
- 4 cups water (plus extra for blanching)
Instructions
- Scrub the peels of the oranges thoroughly to remove any wax or chemicals. Slice the oranges crosswise into â…›-inch (3mm) thick slices, discarding the ends.
- Bring a large pot of water to a boil. Blanch the orange slices for 10 minutes to soften the peel and reduce bitterness. Use a skimmer to transfer the slices into a large bowl filled with ice water to stop the cooking.
- Rinse out the pot used for blanching. Dissolve 4 cups of sugar in 4 cups of water in the pot, then bring it to a boil to create a simple syrup.
- Drain the blanched orange slices and add them to the boiling syrup. Reduce the heat to low and let them simmer for 45-60 minutes until the peels become translucent, stirring gently every 15 minutes to prevent sticking.
- Arrange the simmered slices on wire racks over cookie sheets to catch drips. Bake at 175°F (79°C) for 30 minutes to start drying.
- Coat each piece in granulated sugar, return them to the oven, and dry for another 1 to 1½ hours until they are mostly dry but still slightly pliable.
- After drying, coat the candied slices again in sugar for a sparkling finish. Let them cool completely, then store them in an airtight container until ready to use.
Notes
Use ripe and flavorful oranges for the best taste. Consider adding spices like cinnamon or vanilla extract to the syrup for unique flavor variations.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Candying
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 100
- Sugar: 20g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg