Candied Orange Slices

When I was younger, my mom would take me to the candy shop in my hometown and we’d always get the chocolate covered orange slices. It became a sort of tradition, but now I make them whenever I’m home for the holidays. This recipe is exceedingly easy and will make your whole house or apartment smell like sweet oranges, but it does require a bit of self-control to stop yourself from eating the candied orange slices before they’re fully ready! – Allee

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Candied Orange Slices

  • Author: Allee
  • Total Time: 2.5 hours
  • Yield: 10 servings 1x

Description

When I was younger, my mom would take me to the candy shop in my hometown and we’d always get the chocolate covered orange slices. It became a sort of tradition, but now I make them whenever I’m home for the holidays. This recipe is exceedingly easy and will make your whole house or apartment smell like sweet oranges, but it does require a bit of self-control to stop yourself from eating the candied orange slices before they’re fully ready!


Scale

Ingredients

  • 3 small or 2 large oranges (or any citrus fruit of your choice! This also works with lemons, grapefruits, etc.), washed and sliced into thin rounds, about -inch thin. I usually use a mandolin to do this evenly, but we’re not looking for perfection here.
  • A large bowl of ice water
  • 2 cups granulated sugar
  • 2 cups water
  • Extra sugar OR tempered chocolate for dipping (optional)

Instructions

  1. Fill a large bowl with water and ice and set aside.
  2. Fill a medium saucepan with water and bring it to a boil. Add the orange slices (and make sure there are no seeds). Boil for 1 minute and then put the orange slices into the bowl of ice water until cooled completely. Drain.
  3. In a large saucepan, combine the sugar and water and bring it to just a boil over medium heat. Stir occasionally. Once the sugar is dissolved, lower heat to medium-low.
  4. Put the orange slices in the sugar-water mixture. Try to get them in a single layer, but don’t worry if it’s not exact. Simmer for 45 – 60 minutes, turning every 15 minutes or so. You’re waiting for the rinds to be slightly translucent.
  5. Remove the orange slices and lay them flat on a cooling rack. It’s best to put tin foil underneath the rack to catch any of the syrup. Let them cool completely, for about 1 hour or even overnight.