Sweet and crunchy treats to eat on their own, chop up and add to cookies or cakes for a burst of flavor, or sprinkle on top for a beautiful (and edible) decoration!

How To Make Candied Orange1

What You’ll Need

4 oranges (or lemon, grapefruit, lime)
4 1/4 cups water
3 cups sugar, divided

Instructions

For thin orange slices, use a vegetable peeler or knife to remove rind (including some white pith). Cut pieces into whatever thickness you want for your recipes (thinly slice for garnish on top of a cake, or for a candy treat on their own, slice into 1/4-1/2″ wide pieces).How To Make Candied Orange2

In a saucepan, combine water and 2 1/2 cups sugar over medium heat. Stir until dissolved, then allow to boil uncovered for 5 minutes.

Add the orange peel, and reduce to simmer until syrup is reduced to a quarter of its original volume (45-60 minutes). Do not stir at all while simmering, as it may cause large sugar crystals to form in mixture.

How To Make Candied Orange3

Remove peels using a slotted spoon, then place in a shallow dish filled with 1/2 cup of sugar. Toss until all surfaces are coated in sugar.How To Make Candied Orange4

Shake pieces off of excess sugar and place on a parchment lined baking sheet and bake at 200°F for about 30-60 minutes  (check every 20 minutes) or until they are completely dry. Or you can place on a wire rack and allow to dry overnight.How To Make Candied Orange5

See also  Apricot Mousse

Stored in a dry location, they should keep for weeks.

Suggestions: dip candied oranges in chocolate, cut up and add to cakes, cookies or bread.

How To Make Candied Orange1

How To Make Candied Orange

Marla Hingley

Ingredients
  

  • 4 oranges or lemon, grapefruit, lime
  • 4 1/4 cups water
  • 3 cups sugar divided

Instructions
 

  • For thin orange slices, use a vegetable peeler or knife to remove rind (including some white pith). Cut pieces into whatever thickness you want for your recipes (thinly slice for garnish on top of a cake, or for a candy treat on their own, slice into 1/4-1/2" wide pieces).
  • In a saucepan, combine water and 2 1/2 cups sugar over medium heat. Stir until dissolved, then allow to boil uncovered for 5 minutes.
  • Add the orange peel, and reduce to simmer until syrup is reduced to a quarter of its original volume (45-60 minutes). Do not stir at all while simmering, as it may cause large sugar crystals to form in mixture.
  • Remove peels using a slotted spoon, then place in a shallow dish filled with 1/2 cup of sugar. Toss until all surfaces are coated in sugar.
  • Shake pieces off of excess sugar and place on a parchment lined baking sheet and bake at 200°F for about 30-60 minutes (check every 20 minutes) or until they are completely dry. Or you can place on a wire rack and allow to dry overnight.
  • Stored in a dry location, they should keep for weeks.

Notes

Suggestions: dip candied oranges in chocolate, cut up and add to cakes, cookies or bread.
Tried this recipe?Let us know how it was!
See also  Spiked Watermelon Salad

 

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One Comment

  1. This can be done with practically any kind of fruit or veggie as well. I have done this with cherries and actual orange segments and with kiwi.

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