Easy Candied Orange Slices
User Reviews
5
Easy Candied Orange Slices
Description
This recipe starts by thinly slicing small oranges and blanching them briefly in boiling water before chilling in ice water to remove bitterness. A sugar syrup is then heated to a soft crack stage (200°–215°F) and used to slowly candy the orange slices over 40 to 50 minutes. Stirring occasionally ensures even coating and translucency in the rinds.
Once cooked, the slices are transferred to a cooling rack to set and may be sprinkled with sugar for texture. The resulting orange slices preserve the balance of tart, sweet, and slightly chewy textures, ideal for eating alone or decorating baked goods.
Storing these candied slices is flexible: they keep for up to a week at room temperature, but refrigeration or freezing extends their shelf life further. Because the recipe yields about 20 slices, quantity may vary depending on the orange size and slicing thickness.
Ingredients
- 4 small orange clementines or mandarin oranges are best
- 1 1/2 cups granulated sugar
- 1 1/2 cups water plus more for boiling
Instructions
- Carefully slice the oranges into 1/4-inch slices. Bring 2 cups of water to a boil in a large saucepan set over high heat. Add the orange slices and boil them for 2 minutes, then transfer them to a bowl of ice water to cool.
- Discard the boiled water and add 1 1/2 fresh cups of water to the saucepan along with the granulated sugar. Set the saucepan back on the stove over medium heat and stir the mixture occasionally as the sugar dissolves and reaches a temperature between 200 to 215 degrees Fahrenheit. (Use a liquid thermometer to check the temperature.)
- Add the orange slices and let the syrup return to a simmer, then reduce the heat to medium-low and continue to simmer for 40-50 minutes, or until the orange rinds are slightly translucent. Gently stir the oranges every 10 minutes to ensure they are evenly coated.
- Remove the saucepan from the heat and use a fork to transfer the slices to a wire cooling rack set over a large baking sheet. Immediately sprinkle the tops with a bit more sugar if desired, then allow them to cool and dry for at least 1 hour, or up to 24 hours.
Notes
- This recipe produces roughly 20 slices, depending on orange size and slicing thickness.
- Store candied orange slices in an airtight container at room temperature for up to one week.
- For longer storage, refrigerate or freeze the slices to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20slices
Amount Per Serving
Calories 67 kcal
% Daily Value*
| Calories | 67kcal | 3% |
| Carbohydrates | 17g | 6% |
| Protein | 0.2g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.003g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.004g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 35mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 17g | 34% |
| Vitamin A | 43IU | 1% |
| Vitamin C | 10mg | 11% |
| Calcium | 8mg | 1% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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