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Sweet and Tangy Candied Orange Slices: An Elegant Edible Garnish

Close-up of several glistening candied orange slices, coated in sugar, resting on a white plate.
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Learn how to make glossy, chewy candied orange slices at home. This easy recipe transforms fresh oranges into a delightful homemade candy, perfect for garnishing desserts or enjoying as a sweet and tangy snack.

Ingredients

Scale
  • 4 large navel oranges (or blood oranges for color variation)
  • 4 cups water
  • 4 cups granulated sugar
  • 1/2 cup granulated sugar for coating

Instructions

  1. Wash the oranges thoroughly. Slice the oranges crosswise into uniform 1/8-inch thick rounds. Discard the end pieces.
  2. Place the orange slices in a large saucepan and cover them completely with water. Bring the water to a boil over high heat, then immediately reduce the heat and simmer for 10 minutes. Drain the water completely. This step removes bitterness.
  3. Return the blanched orange slices to the saucepan. Add 4 cups of fresh water and 4 cups of granulated sugar. Stir gently to combine.
  4. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. Reduce the heat to low and simmer gently, uncovered, for 60 to 90 minutes. The slices should become translucent and tender. Do not let the syrup boil rapidly.
  5. Carefully remove the slices from the syrup using a slotted spatula, allowing excess syrup to drip off. Place the slices in a single layer on a wire rack set over a baking sheet.
  6. Allow the slices to dry at room temperature for 12 to 24 hours, turning them occasionally until they feel tacky but not wet.
  7. For a final coating, spread 1/2 cup of granulated sugar on a plate. Gently press each slice into the sugar to coat both sides.
  8. Place the coated slices back on the wire rack to dry completely for several hours until the sugar sets and the slices are firm. Store in an airtight container.

Notes

  • For chocolate dipped candied oranges, melt high-quality dark chocolate and dip half of each cooled, dried slice. Sprinkle with flaky sea salt before the chocolate sets.
  • Use firm, brightly colored oranges, such as Navel or Cara Cara, for the best visual appeal and flavor.
  • If you prefer a quicker drying method, you can bake the slices at 200°F (93°C) for 2 to 3 hours, flipping halfway through, until they are dry but still pliable.

Nutrition

Find it online: https://gourmetgaze.com/candied-orange-slices-easy-recipe/