Candied Orange Slices Recipe

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Warm & Familiar Candied Orange Slices Recipe

There’s something truly comforting about the simplicity of candied orange slices—those glossy, translucent rounds of citrus that carry both tart brightness and mellow sweetness. I remember making them on a chilly afternoon, the kitchen filling with buttery, fragrant steam as the oranges simmered gently. It’s a small moment of magic you can create at home, turning fresh fruit into a velvety, candy-like treat that’s as beautiful as it is delicious. You’ll notice how the slices turn crisp-edged yet remain tender at the center, the perfect balance of textures. It’s a fun project you can easily share with friends or save for a special garnish that elevates desserts and cocktails alike. I love that this Candied Orange Slices Recipe feels fancy but requires just a handful of pantry staples and a bit of patience. Join me as we slowly simmer and sweeten those oranges, bringing out their natural oils and colors. The end result? Candy that’s fragrant with citrus zest and subtly sugary, begging to be nibbled one slice at a time.

Ingredient Breakdown

• 2 large oranges: Pick firm, bright-skinned oranges with thin peel for the best candying results.
• 1 cup granulated sugar: Provides the essential sweetness and syrup base to infuse the slices.
• 1 cup water: Lets the sugar dissolve gently and helps extract the orange’s natural oils during simmering.
• 1/2 cup sanding sugar (optional): Adds a sparkly, crunchy finish if you want extra texture.
• 4 oz dark chocolate (optional): For dipping, this brings a lovely bittersweet contrast to the candied sweetness.

Before You Start

Before you dive in, take a moment to get everything ready: wash and slice your oranges evenly into 1/4-inch rounds and remove any seeds carefully so each bite stays smooth. This mise en place saves you frustrating pauses later, and those uniform slices ensure they candy evenly, developing that perfect bite. Keep a wire rack handy for drying—the air circulation it offers helps them set with a lightly crisp surface.

How to Make Candied Orange Slices Recipe

1. Slice the oranges into 1/4-inch rounds, taking care to remove any seeds. You want uniform slices so the heat and syrup penetrate evenly, which helps them candy just right—soft but not soggy.
2. In a medium saucepan, mix together 1 cup sugar and 1 cup water. Bring to a gentle simmer over medium heat, stirring occasionally so the sugar dissolves fully. This simple syrup is the sweet base that will soak into the oranges.
3. Add the orange slices to the simmering syrup in a single layer as much as possible. The syrup will gently poach the fruit, extracting a fragrant citrus aroma that fills your kitchen. Simmer for 45 minutes, flipping the slices occasionally to evenly coat them with the glossy syrup.
4. Once evenly candied and slightly translucent, transfer the slices to a wire rack. This step is key because the slices need air circulation to dry properly. Let them dry for 4-6 hours until they feel tacky but no longer sticky to the touch.

5. Optional—but delicious: Dip dry orange slices halfway in melted dark chocolate or roll them in sanding sugar for a festive, crunchy finish. The contrast between the bittersweet chocolate and the vibrant citrus is a personal favorite—feel free to customize to your taste!

Flavor Variations for Candied Orange Slices Recipe

• Spiced Citrus: Add a cinnamon stick or star anise to the simmering syrup for warm, cozy notes.
• Ginger Zest: A sprinkle of finely grated fresh ginger during simmering adds a bright, peppery kick.
• Herbal Twist: Introduce fresh thyme or rosemary sprigs to the syrup for a savory, aromatic touch.
• Chocolate Lovers: Use white or milk chocolate for dipping, or drizzle chocolate over the candied slices once cool.
• Festive Roll: Swap sanding sugar with finely chopped pistachios or toasted coconut flakes for extra texture and color.
• Fruit Mix: Mix in thin lemon or grapefruit slices to create a sophisticated citrus medley.

Storage, Freezer & Reheat Tips

• Store candied orange slices in an airtight container at room temperature for up to 2 weeks. They keep their soft yet crisp texture well.
• Avoid refrigeration if possible—it can cause unwanted moisture, making the slices sticky instead of pleasantly tacky.
• If you want to store longer, freeze them flat in a single layer on parchment paper, then transfer to a sealed container. Thaw at room temperature before using.
• Before serving, you can re-crisp them by placing slices in a low oven (250°F / 120°C) for 5-8 minutes on a baking sheet, watching closely to prevent burning.

Candied Orange Slices Recipe FAQs

• Can I use blood oranges or other citrus? Absolutely! Blood oranges, lemons, or even limes work beautifully, just adjust simmer time to keep slices tender.
• Do I need to peel the oranges? No need—the peel softens and sweetens beautifully when candied. Just slice thinly for the best texture.
• How do I keep candied slices from sticking together? Dry them fully on a wire rack and store with parchment layers to prevent sticking.
• What’s the best way to melt chocolate for dipping? Use a double boiler or microwave in short bursts, stirring often so the chocolate stays smooth and glossy.
• Can I make the syrup sweeter or less sweet? You can reduce sugar slightly, but balance is key to proper candying and texture.

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