Ingredients
Ingredients
- Ice water, as needed
- 8 cups (1920 ml) water, divided
- 4 small oranges (such as tangelos)
- 4 cups (800 g) granulated sugar, plus more for coating
Instructions
- Prepare ice water: Fill a large bowl with ice water and set it aside to use later for shocking the orange slices.
- Blanch orange slices: Add 4 cups (960 ml) of water to a large saucepan and bring to a boil over high heat. Add the orange slices and boil them for 2 minutes. Then transfer the slices to the ice water to stop the cooking process and discard the boiled water.
- Make sugar syrup: In the same saucepan, combine the remaining 4 cups (960 ml) of water and 4 cups (800 g) granulated sugar. Bring to a boil over medium heat, stirring occasionally until all the sugar has dissolved.
- Simmer orange slices: Reduce the heat to medium-low, add the orange slices to the sugar syrup, and let them simmer gently for 45 to 60 minutes until the rind becomes slightly translucent. Gently swirl the pan every 15 minutes to ensure even coating.
- Dry the slices: Transfer the candied orange slices to a cooling rack placed over a baking sheet. Let them dry for up to 24 hours until they are no longer sticky to the touch.
- Coat in sugar: Optionally, dip the dry orange slices into granulated sugar to coat them thoroughly.
- Store or use: Use the candied orange slices immediately as decorations or store them in an airtight container in the refrigerator for up to one month.
Notes
- Use thinly sliced oranges for more even candying and drying.
- Swirling the oranges gently during simmering prevents them from sticking and ensures all slices are evenly coated.
- Make sure to dry slices completely to avoid sticky candy coating.
- These candied slices can decorate cakes, cupcakes, cocktails, or be gifted as a sweet treat.
- Store in a cool, dry place or refrigerate for longer shelf life.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert Garnish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
