Candied Orange Slices
User Reviews
4.5
Candied Orange Slices
Description
The recipe begins by preparing a simple syrup of sugar and water heated to about 225°F without stirring to avoid crystallization. Separately, orange slices are briefly boiled and then cooled in an ice bath to soften and reduce their natural bitterness. Once the syrup is ready, the citrus slices are added and cooked gently at a low boil until the temperature rises to 245–250°F. This cooking in syrup infuses sweetness and preserves the slices while maintaining their structure.
Once removed from the syrup, the slices are cooled on a wire rack or parchment to solidify their candied coating. These slices have a chewy texture with a glossy finish and a sweet yet tart flavor profile. They can be used to decorate cakes and desserts, added to cocktails, or enjoyed as a sweet treat on their own.
Ingredients
Simple syrup
- 1 cup sugar
- ½ cup water
Citrus
- 1-2 orange I used kumquats and mandarins, dozen smaller citrus slices
Instructions
- Make your simple syrup. In a 1 quart saucepan, combine sugar and water. Stir until combined, then heat on medium until mixture reaches approximately 225F. Be sure not to stir the syrup after it boils, since that can cause crystals.
- Pre-boil your orange slices. While the syrup is heating, bring a couple of cups of water to a boil. Drop the orange slices and boil for two minutes. After two minutes, remove orange slices to an ice bath to cool. This step helps to reduce bitterness.
- Boil the orange slices in the simple syrup. When the sugar mixture reaches 225F, add the boiled and cooled citrus slices and adjust the heat to a low boil. Don’t stir, but you can press down on the slices if they seem to be floating too much. Turn top slices over occasionally.
- When the syrup reaches 245-250F, take the pan off the heat. Use a fork to take the slices out one at a time and set them onto a wire rack (ideally) or parchment (second choice). Let them cool and solidify for 30-60 minutes.
- If you want to save the syrup (at this point, when cooled, it will be a tacky, stretchy solid, not a syrup), add a few tablespoons of water as soon as the slices are removed and stir vigorously to incorporate. Be careful since the syrup may splatter. You can reuse the syrup for one more batch of slices (after two it becomes too bitter) or as a simple syrup for drinks or recipes.
User Reviews
Overall Rating
4.5
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