Once made, the candied fruit stays tacky which is perfectly fine and how I like mine but you can make them a little easier to handle by coating them in sugar to give the outside a drier surface. Now just let them dry / set overnight or up to 48 hours. Dry and set: Carefully scoop out the slices and lay them on a wire rack over a lined baking tray to catch any drips (photo 4).Bring the syrup to a simmer, stirring to dissolve the sugar, then let it simmer away for 45-60 minutes, gently flipping them from time to time, until the white part looks nearly translucent (photo 3). Cook the oranges: Add water and sugar to a wide pan, then place the orange slices in a single layer on top (photo 2).Prep the oranges: You’ll first need to wash the oranges since everything including the skin will be eaten, then slice them into 4mm / ⅙ inch slices (photo 1).See the recipe card below for the full recipe details.
Whilst they do need to cook on the stove anywhere up to an hour, there is very little active time required by you. You’ll love how simple the process is to make these candy orange slices. Basically, you end up with caramelised orange slices or glace orange, that is still chewy where as dried oranges become crisp.Īny bitterness from the peel completely disappears and the slices can be further coated in sugar to make them a little less sticky.ĭid you know? Caramelised or crystallised fruit like this has been around since the 14 th century as a way of preserving food. What is candied orange?ĭifferent from dried orange, these candied orange slices are thin slices of orange, poached in sugar syrup until they’re translucent.
The first batch I made, I practically inhaled 3 of them straight away. I’ll be honest – before I tried these, I didn’t think I’d like them but I wanted them to top a gorgeous blood orange loaf cake. Use your favourite citrus (I’ve used blood orange here).These candied orange slices definitely fit the bill. I love just about any kind of candy and especially ones I can gift to family and friends.
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