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Candied Orange Slices

A comforting and visually appealing treat, these Candied Orange Slices are bright, sweet, and perfect for garnishing desserts or enjoying as a snack.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 3 hours
Servings: 24 slices
Course: Dessert, Snack
Cuisine: American
Calories: 60
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large large navel oranges (or other type of orange) Choose firm, thin-skinned fruit
  • 4 cups granulated sugar Use plain white sugar for sparkle
  • 4 cups water Filtered water gives cleaner syrup

Method
 

Preparation
  1. Scrub the peels thoroughly to remove wax or chemicals.
  2. Slice the oranges crosswise into ⅛-inch (3 mm) rounds and discard the ends.
Blanching
  1. Bring a large pot of water to a rolling boil.
  2. Add slices and blanch for 10 minutes to soften the peel and remove bitterness.
  3. Prepare an ice-water bath.
  4. Use a skimmer to transfer slices into the ice bath after blanching to stop cooking.
Making Syrup
  1. Rinse the pot and combine 4 cups sugar with 4 cups water.
  2. Bring to a boil to make a clear, shimmering simple syrup.
Cooking
  1. Add drained orange slices to the boiling syrup.
  2. Reduce heat to low and simmer for 45–60 minutes until peels turn translucent and syrup thickens slightly.
  3. Stir gently every 15 minutes to prevent sticking.
  4. When done, you will smell sweet orange steam.
Drying
  1. Arrange slices on wire racks over cookie sheets.
  2. Bake at 175°F (79°C) for 30 minutes.
  3. Roll each slice in granulated sugar and return to the oven.
  4. Dry another 1–1½ hours until mostly dry but still pliable at the center.
Finishing Touches
  1. Coat again in granulated sugar for a sparkly finish.
  2. Cool completely and store in an airtight container.

Notes

Use a mandoline for perfectly thin, even slices. If syrup boils too hard, slices will toughen; reduce to a gentle simmer. For warm spice notes, add a cinnamon stick or a star anise to the syrup.