Description
Thinly sliced oranges simmered in sugar syrup until translucent, then dried and coated for a classic candied citrus treat perfect for desserts, garnishes, and gifting.
Ingredients
- Ice water, for blanching
- 8 cups (1920 ml) water, divided
- 4 small oranges (such as tangelos), sliced 3 mm thick
- 4 cups (800 g) granulated sugar, plus extra for coating
Instructions
- Wash oranges thoroughly and slice evenly to about 3 mm thickness, removing any seeds.
- Bring a pot of water to a boil. Add orange slices and blanch for 2 minutes to reduce bitterness.
- Transfer slices immediately to ice water, then drain well.
- In a wide saucepan, combine remaining water and sugar. Heat gently, stirring until sugar fully dissolves.
- Add orange slices in a single layer and simmer on low heat for 45–60 minutes, turning occasionally, until rinds are translucent.
- Remove slices with a slotted spoon and place on a wire rack over parchment paper.
- Allow to dry for several hours or overnight.
- Toss dried slices lightly in granulated sugar before storing, if desired.
Notes
- Slice oranges evenly for consistent cooking.
- Keep heat low to prevent caramelizing the sugar.
- Allow slices to dry fully before storing to avoid stickiness.
- Optional: dip finished slices halfway in melted dark chocolate for variation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes