Candied Orange Slices: The Ultimate Easy Guide to Making Sweet Citrus Treats
A simple, three-ingredient guide to making beautiful, translucent candied citrus treats at home
Ingredients
- 3-4 Medium Oranges Navel or Valencia work best
- 2 Cups Granulated Sugar
- 1 Cup Water
- Extra Sugar For dusting/coating
Instructions
Prepare the Fruit: Wash the oranges thoroughly and slice them into uniform rounds, ensuring they are between 1/8 and 1/4 inch thick.
Create the Syrup: Combine the sugar and water in your skillet over medium heat, stirring until the sugar dissolves completely and the liquid begins to bubble.
Add the Citrus: Lay the orange slices into the simmering syrup in a single layer to ensure even cooking.
Simmer Gently: Reduce the heat to low and let the slices cook slowly. The syrup should barely bubble while the fruit fibers soften.
Check for Transparency: Continue simmering until the white pith of the orange becomes translucent and the peel looks glossy.
Drain and Dry: Use tongs to transfer the slices to a wire rack set over parchment paper.
Set the Texture: Allow the oranges to air-dry at room temperature for a full day until they are tacky but firm.
Finish with Sugar: Toss the dried slices in a bowl of granulated sugar for a sparkling finish and to prevent sticking.
Notes
- Storage: Keep in an airtight container at room temperature for 2 weeks or refrigerated for 1 month.
- Serving: Use as a garnish for cakes, a side for tea, or dip in dark chocolate for a premium treat.