Ingredients
Ingredients
- 3 small oranges or tangelos (about 18–20 slices)
- 3 cups granulated sugar
- 3 cups water
Instructions
- Slice Oranges: Slice the oranges into ¼-inch thick rounds using a sharp knife or mandoline to ensure even thickness for consistent cooking.
- Make Sugar Syrup: In a saucepan, combine the granulated sugar and water. Heat the mixture over medium heat, stirring until the sugar fully dissolves and the syrup begins to boil.
- Simmer Orange Slices: Lower the heat to a gentle simmer and carefully add the orange slices in a single layer. Let them simmer for 45 to 60 minutes, turning occasionally so both sides become translucent and infused with the syrup.
- Dry the Candied Slices: Using tongs, remove the orange slices carefully and place them on a wire rack. Leave them uncovered at room temperature to dry for 24 to 48 hours until the slices become tacky but fully set.
- Optional Finishing Touches: For a frosted look, roll the dried orange candies in granulated sugar. Alternatively, dip them in melted chocolate and sprinkle with flaky salt to enhance flavor and presentation.
Notes
- Use ripe but firm oranges or tangelos for best texture and sweetness.
- Maintain low simmer to prevent burning the sugar syrup and keep orange slices intact.
- Drying time can vary depending on humidity and temperature; ensure candies are tacky but not sticky before storing.
- Store candied oranges in an airtight container once fully dried to preserve freshness.
- Optional coatings add flavor but will affect shelf life slightly.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Candy
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian