Sweet Candied Oranges Slices that are perfect for decorating all sorts of desserts!
This recipe calls for boiling the oranges for one minute and reserving the orange flavored water. The water is used to make the syrup for the candied slices.
Most of the bright orange flavor preserved this way.
Once the slices dry, the sticky slices are dipped in sugar and ready for use. You can enjoy the candied orange slices dipped in chocolate or use them to decorate your favorite dessert.
Candied Orange Slices
I’ve made candied lemon peel before and used them to top my vanilla cupcakes with lemon cream cheese frosting.
I enjoyed them so much that I thought I do the same but with orange instead. I have a brownie recipe coming soon and these oranges slices will be the perfect topping.
The process is simple but it does take a while. First, you boil the slices. Then, you simmer them in sugar water that will turn to syrup. It takes close to one hour for the water to reduce and become syrupy.
The longest part is waiting for the slices to dry. It took close to 24 hours for my slices to dry completely. Once they are dry, you can coat them with sugar so they are not sticky to the touch.
Getting the perfect Orange Slice
It’s important not to slice the oranges too thick or too thin. The thicker they are the longer it will take for them to dry.
But on the other hand, the thinner they are the less likely they are to hold their shape.
I sliced a few that were on the thin side and most of the orange flesh completely disappeared during the candying process. Aim for about 1/8 to 1/4 inch thick.
Use any type of orange for this recipe! I used tangelos but there are numerous varieties to choose from. My only recommendation is to choose a variety that is small in size.
You need just 3 ingredients to candy oranges
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Candied Orange Slices
- 4 small oranges, I used tangelos
- 4 cups (960 milliliters) water
- 2 cups (400 grams) granulated sugar, plus more for coating
- Fill a large bowl with ice water and set aside.
- Add the 4 cups water to a large saucepan and bring to a boil over high heat. Add the orange slices. Boil for 1 minute. Transfer the orange slices to the bowl of ice water. Use a ladle to set aside 2 cups of the water used for boiling and discard the rest.
- In a large pot or skillet, add the 2 cups reserved water and sugar. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.
- Turn the heat to medium-low and arrange the orange slices in a single layer. Simmer for 45-60 minutes or until rinds are slightly translucent. Swirl the slices in the pan every 15 minutes to make sure they are evenly coated with the sugar water.
- Transfer the slices to a cooling rack set over a large baking sheet. Let them sit for up to 24 hours or until dry.
- Dip the candied orange slices in granulated sugar, if desired. Use immediately or store them in an airtight container in the refrigerator for up to 1 month.