Candied Orange Slices
Description
Chewy, sweet candied orange slices simmered in a simple syrup, dried until glossy, and finished with an optional sugar coating. Perfect for gifting, cookie boxes, and decorating cakes and cocktails.
Ingredients
Units
Scale
- 4 pounds mandarins (or any oranges or citrus), washed and dried
- 8 cups water, divided
- 4 cups granulated sugar
- About 1/4 cup granulated sugar for coating (optional)
Instructions
- Bring 4 cups of water to a boil in a large pot over high heat.
- Slice the mandarins crosswise into 1/4-inch slices using a small serrated knife. Discard most of the end pieces that are mostly peel.
- Add the slices to the boiling water and boil for 2 minutes. Remove the slices with a slotted spoon and discard the water.
- Add the remaining 4 cups of water and 4 cups of sugar to the pot. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Return the slices to the pot, reduce the heat, and keep at a gentle simmer for 45 to 60 minutes, stirring gently every 15 minutes, until the peel is translucent and the syrup is glossy.
- Meanwhile, set a wire cooling rack on a large baking sheet.
- Remove the slices from the syrup and arrange in a single layer on the rack. Let dry at room temperature for at least 24 hours.
- Optional: Once dried (they’ll still be slightly tacky), press each side of the slices into a small bowl of sugar.
Notes
- Keep the syrup at a gentle simmer, not a boil, or it can caramelize and break the slices apart.
- Don’t reduce the sugar. It preserves the fruit and creates the chewy texture.
- Skip the sugar coating for a glossy finish, and store with parchment paper between layers.
- Strain the leftover syrup and refrigerate to use in tea, sparkling water, cocktails, or as a cake glaze. You can reuse it once for a second batch.
- For chocolate-dipped slices, dip the dried slices halfway in melted chocolate and let set on parchment paper.
- Store in an airtight container at room temperature or in the fridge for up to one month.
- The nutrition information is an estimate. Most of the sugar syrup stays in the pot (or you can save it for tea and cocktails!), so the numbers are based on roughly 1¼ cups of sugar instead of the full amount. Your slices may come out a little higher or lower depending on your oranges’ size and how much syrup they soak up.
Nutrition
- Serving Size: 3 slices
- Calories: 53
- Sugar: 12.3 g
- Sodium: 2.9 mg
- Fat: 0.1 g
- Carbohydrates: 13.5 g
- Fiber: 0.8 g
- Protein: 0.4 g
- Cholesterol: 0 mg
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