There is something truly magical about making homemade candied orange slices. These treats shimmer like little jewels on the counter. They offer a perfect bite of tender, sweet-tart citrus flavor. I find making candied orange slices totally soothing after a long day. My family uses them all year long, really. They look fancy, but the process is quite simple, thankfully. Keep a jar on hand for impromptu tea parties or garnishes. Trust me; these homemade confections disappear quickly.
Why I Love This Recipe
This recipe transforms simple fruit effortlessly. It takes very little active cooking time. The flavor is wonderfully intense and bright. They store beautifully for weeks, which is a bonus. They are fantastic for gifting, too.
Candied Orange Slices Ingredients
Combining fresh oranges and pure sugar truly creates edible gold. The magic happens when the fruit slowly surrenders its water to the syrup. You start with lovely, bright navel or Valencia oranges, sliced very thin. Granulated sugar forms the foundation of that thick, sweet coating. Then, we need simple water to dissolve that sugar. These core ingredients lead to superb candied orange slices.
Substitutions and Tips
- If you cannot find organic oranges, wash the peels very vigorously.
- For a flavor boost, add a vanilla bean pod to the simmering syrup.
- Try using half white sugar and half brown sugar for depth.
- If they seem too sticky after drying, toss them lightly in fine granulated sugar.
Kitchen Tools You’ll Need
- A wide, heavy-bottomed saucepan is crucial for even simmering.
- Sharp knife for achieving delicate, uniform cuts.
- Tongs make removing the sticky slices much easier.
- A wire rack set over parchment paper is best for drying.
How to Make Candied Orange Slices
Now we move to the actual making part. Making candied orange slices requires patience, not complex skill. We will break this down into simple, manageable stages. Follow these steps closely for perfect results every time.
Preparing the Citrus Rounds
First, wash your chosen oranges really well. Slice them quite thin, aiming for about one-eighth inch rounds. Go through and easily remove any stray seeds you spot.
Creating the Simple Syrup Base
Mix two cups of sugar with one and a half cups of water. Heat this mixture gently over medium heat consistently. Stir until you see the sugar completely dissolve. That liquid should look totally clear and glossy now.
Simmering for Translucency
Carefully place the orange rounds into the hot syrup. Try to keep them in a single layer always. Reduce the heat now for a gentle, slow simmer. Watch them closely for forty-five to sixty minutes. They are ready when the peels look translucent, like stained glass.
Draining and Drying the Candied Orange Slices
Use tongs for gently lifting the warm fruit out. Place them flat on your prepared cooling rack next. Let them air dry for forty-eight hours if possible. Alternatively, use your oven on a very low setting. They must feel firm, not sticky, before storing.
How to Store Candied Orange Slices
Proper storage keeps your beautiful treats fresh. Ensure the candied orange slices are completely dry first. Store them layered between sheets of parchment paper. Use an airtight container at room temperature always. They usually last well for about three weeks this way. Refrigeration can sometimes encourage stickiness, I find. Freezing is not generally recommended for best texture.
Tips for Success
- Do not rush the simmering step; low and slow wins this race always.
- Use a mandoline if your knife skills feel shaky for even slices.
- Keep the heat very low once the syrup starts bubbling gently.
- Taste your oranges first; sweeter fruit yields sweeter candy results.
- Reserve that leftover sugary syrup; it is liquid gold for cocktails.
- Ensure slices dry fully; stickiness means moisture remains inside.
Serving Suggestions
- Use these as elegant cake toppers for birthday celebrations.
- They pair beautifully with premium dark chocolate bark squares.
- Float one slice in sparkling water for a lovely mocktail garnish.
- Arrange them artfully on a holiday cheese board for texture.
Candied orange slices
- Prep Time: 15 minutes
- Cook Time: 45-60 minutes
- Total Time: 24-48+ hours (mostly drying time)
- Yield: Varies by number of oranges
- Category: Confectionery/Dessert
- Method: Simmering and Drying
- Cuisine: General
- Diet: Vegetarian
Description
A guide on how to make homemade candied orange slices, a sweet and decorative treat.
Ingredients
- 2–3 large oranges (preferably organic, navel or Valencia), thinly sliced (about 1/8 inch thick)
- 2 cups granulated sugar
- 1.5 cups water
Instructions
- Wash oranges thoroughly. Slice oranges into thin 1/8-inch rounds. Remove any seeds.
- In a large, wide saucepan, combine the sugar and water. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
- Carefully add the orange slices to the simmering syrup in a single layer. If you have too many slices, do this in batches.
- Reduce heat to low and simmer gently for 45-60 minutes, or until the orange peels become translucent and tender.
- Carefully remove the orange slices from the syrup using tongs and place them in a single layer on a cooling rack set over parchment paper or a baking sheet.
- Allow the candied orange slices to dry at room temperature for at least 24-48 hours, or until they are no longer sticky and are firm to the touch. You can also dry them in an oven on its lowest setting (around 170°F or 75°C) for 2-3 hours.
- Once dry, store in an airtight container at room temperature for up to 2-3 weeks.
Notes
- Using organic oranges is recommended if you plan to consume the peel.
- Ensure the orange slices are fully dry before storing to prevent mold.
- The leftover syrup can be saved and used in cocktails or baking.
