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Candied orange slices capture sunshine in the most delightful way. These jewel-like treats transform simple oranges into translucent, sweet-tart confections that look like stained glass when held to the light. I first learned this technique from an Italian pastry chef who used them to garnish everything from morning pastries to elaborate desserts.
After years of making these, I've found that the simplicity of just two ingredients allows the natural beauty of the oranges to shine through.
Essential Ingredients For Success
- Fresh oranges: Should be firm and heavy for their size
- Thin-skinned varieties: For the most delicate result
- Regular granulated sugar: Works better than superfine
- Filtered water: Ensures the clearest syrup
- A sharp knife: Crucial for clean slices
- Heavy-bottomed pan: Prevents hot spots
Creating Your Perfect Candied Oranges
- Slicing Technique
- Begin with slightly chilled oranges - they're easier to slice cleanly. Use a very sharp knife and aim for consistent thickness. I find that a quarter-inch creates the perfect balance of tender and chewy.
- Syrup Development
- Start with equal parts sugar and water, stirring just until the sugar dissolves. Once you add the oranges, resist the urge to stir too often - gentle turning preserves their delicate shape.
- Drying Method
- Proper drying is crucial for the final texture. I arrange them on a wire rack near an open window where air can circulate freely. The natural drying process creates the perfect chewy-tender bite.
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My favorite variation includes adding a vanilla bean to the syrup - it adds subtle depth that complements the orange perfectly.
Temperature Control
Maintaining a gentle simmer is crucial, too hot, and the syrup will caramelize, too cool, and the oranges won't become properly translucent,
Make-Ahead Magic
These can be made weeks in advance, making them perfect for holiday gifts or party preparations,
Storage Solutions
Store between layers of parchment paper in an airtight container, they'll keep their lovely texture for at least a month at room temperature,
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After countless batches of these candied oranges, I've discovered they're more than just a confection - they're an edible decoration that brings elegance to anything they touch. Whether floating in a holiday punch bowl or adorning a chocolate cake, these bright gems never fail to draw admiration and requests for the recipe.
Frequently Asked Questions
- → How do I know when the orange slices are done cooking?
- The white part of the peel (pith) should become nearly see-through, which typically takes 44-60 minutes of gentle simmering.
- → Can I use other citrus fruits instead of oranges?
- Yes, this method works well with lemons, limes, or even grapefruit. Just adjust cooking time based on the thickness of the slices.
- → Why did my sugar syrup turn brown?
- The heat was likely too high, causing the sugar to caramelize. Keep it at a gentle simmer and start over if the syrup begins to brown.
- → How long do candied orange slices last?
- They keep for at least one month when stored in an airtight container with parchment paper between layers.
- → Why are my orange slices still sticky after drying?
- Some stickiness is normal, but you can roll them in extra granulated sugar after drying for a less sticky finish.