Candied orange slices

I  found a recipe for candied oranges on Brownie Points website. I can't be sure what drew me to this particular method. Probable the absolutely gorgeous photos on her site ;).

This procedure takes commitment, like 2 weeks worth! I know! 

Each day after the initial prep work you must drain the syrup, add more sugar, dissolve it into the syrup you just drained, and pour it back into the container over the oranges.

The result should be juicy orangey slices better than any ever tasted before. The shelf life is sure to out last the end of the Mayan calendar.

I bet your wondering if it really is the worlds best candies orange... or is it worth the two week feeding schedule.

You bet your sweet clementines they are worth it!

I sliced whole oranges for this and used way more sugar than I want to calculate. The result was just like those chewy gummy orange slice candies you buy at the grocery store. Nah... just joshing! I do have to say these are way better than the quicker method of candied orange peels I have made in the past. The sweetness of the orange shines through with only a slight bitter note on the tip of the tongue ... so slight it deserves NO mention. So forget that bitter note and enjoy the citrusy goodness of this candy. 

An added bonus for your dedication to this 2 week candying process is a delicate orange flavored syrup. Delicious on some homemade blueberry johhny cakes I would imagine!


Anonymous said...

Could you please jot down the recipe you have hinted at ? There are details left out.
Thank you !

symphonious sweets said...

looks like the link to the recipe was disabled so here it is.

Fruit Prep:
Clean three oranges by scrubbing under warm water.

Slice into thin rounds. This candying method worked on all thickness of slices I tried up to 1/4 inch thick.

The slices can be kept as circles, or cut into halves or quarters (hemi-circles and quarter-circles).

Bring a pot of salted water to a boil.

Have a bowl of ice water near by.

Add the sliced oranges to the boiling water (may need to be done in batches depending on the size of your pot). Scoop from the boiling water when the slices float to the top and place into ice water to cool.

When cool, drain and remove the slices from the ice water and transfer to a container large enough to hold all of the slices.

Bring to a boil: 1 kg of sugar and 600 g of water. This step is to just dissolve the sugar (not to cook the syrup).

Pour the hot syrup over the orange slices. If the orange slices float, weigh them down to keep them fully submerged. Weighing down method I used the first week: placed a plate on top of the orange slices and a glass jar of water on top of the plate.

Store the submerged orange slices in a dark cool place, like a cupboard or closet for the duration of the candying. I didn’t refrigerate them.

Each day increase the sugar content of the orange slice sugar solution. Do this by draining off the sugar solution the slices are submerged in, add 100g of sugar, heat the solution to just dissolve the sugar, and pour back over the orange slices.

Complete this increase-sugar step daily for two weeks.


I didn’t follow the schedule as written: I skipped a couple days of the increase-sugar schedule, and just resumed the increase-sugar step when I was able to. My impression is that this recipe is not very picky about increasing the sugar each day. I think the variable of time is important though- don’t try to shorten the duration of this recipe.

Storage: the orange slices may be stored in the sugar solution indefinitely. No need to refrigerate, they can be stored in a cool dark place, like a cupboard.

Drying and dipping
The orange slices are removed from the sugar solution. Finishing can take multiple different routes:
arrange on a drying rack out at room temperature till less tacky, 1-2 days then
roll in sugar (plain, vanilla, or with a touch of citric acid),

or dip in chocolate (white, dark or milk- tempered holds up best).

or you can do both- like in the picture: dip 3/4 of the orange slice in chocolate and sugar the exposed portion.

Storage of finished candies
In an air tight container is best to keep out humidity. I gifted these in glass canning jars or crunchy cellophane bags. The survivors of my nibbling suggest that these candies hold up well: at least a month, probably more.