Candied orange slices are more than a pretty garnish!
I fell in love with candied orange slices while we were living in Europe—they were sold at markets all around Barcelona and other cities and almost looked too pretty to eat. Some were dipped in chocolate and reminded me of orange sticks we ate at Christmas; I knew I wanted to make them from scratch this holiday season!
Making candied oranges is EASY! All you need is oranges, sugar, and water. Some recipes call for boiling them in water first to remove bitterness, but since they get cooked in a simple syrup for almost an hour, I’ve found that step unnecessary. Candied oranges last for weeks, and we love dipping them in chocolate for an extra special treat, or the plain ones look beautiful for decorating cakes, such as our orange olive oil cake.
How to Make Candied Orange Slices
Slice oranges: Scrub each orange to remove any wax coating. Dry and slice with a serrated knife.
Candy oranges: All you need for this is literally sugar and water! This recipe couldn’t be easier, but I promise that sweet candied orange flavor is incredible! After you dissolve the sugar in the water, lay oranges in a single layer. Let it simmer for 45 minutes, turning occasionally until they become translucent. Watch them closely; you do not want them to get dark or brown.
Dry: Use tongs to transfer each orange slice to a parchment-lined baking sheet, letting excess sugar water drip off. I like to let them dry for 24 hours on a wire cooling rack, flipping them a few times to make sure they get dry on both sides. Dip half of the orange slice in melted dark chocolate, if desired. They are delicious with or without chocolate! These make the perfect neighbor gift with these cute boxes and my free label!
Candied Orange Slices
Prep 10 minutes
Cook 45 minutes
Total 55 minutes
Makes 20 slices
- 2 large oranges (seedless if possible)
- 2 cups granulated sugar
- 1 cup water
- good-quality dark chocolate chips, or semi-sweet; my favorite is Guittard extra-dark chocolate chips for this recipe
Wash and scrub to remove any wax. Slice into thin, even rounds (about 1/4 inch thick). Remove any seeds.
In a large skillet or saucepan, add sugar and water. Stir over medium heat until the sugar dissolves. Add orange slices in a single layer (work in batches if needed). Simmer on low heat for 45 minutes, turning occasionally, until slices become translucent. Watch carefully to prevent the syrup from darkening or burning.
Use tongs to transfer the orange slices (allow excess syrup to drip from them) onto a parchment-lined baking sheet. Allow them to dry for 24 hours at room temperature (or bake at 200 degrees F for 1 to 2 hours to speed it up). I turn and rotate them a few times to help them dry on both sides.
After the oranges have dried, dip them halfway in melted dark chocolate and place them on parchment until set.
Store in an airtight container at room temperature, or in the fridge for up to 2 weeks.
Notes
Yield: about 20 slices (10 slices per orange). Serving Size: 1 orange slice
Oranges: I usually use navel oranges. Cara Cara, blood oranges, valencias, or even tangerines all work well.
To make candied orange peels: Peel 2 to 3 oranges and cut the peels into 1/4-inch-wide strips. Blanch the peels: boil in water for 1 minute, then drain. Candy oranges in simple syrup, as instructed above. (I do blanch the peels, since they don’t have the sweet orange flesh accompanying them, to make sure they’re not bitter).
Nutrition Facts does not include the optional chocolate.
Nutrition
Calories: 83kcal, Carbohydrates: 21g, Protein: 0.1g, Fat: 0.1g, Saturated Fat: 0.002g, Polyunsaturated Fat: 0.004g, Monounsaturated Fat: 0.003g, Sodium: 1mg, Potassium: 24mg, Fiber: 0.3g, Sugar: 21g, Vitamin A: 29IU, Vitamin C: 7mg, Calcium: 6mg, Iron: 0.02mg
This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.
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