This easy recipe and video for Candied Orange can be made using slices, wedges, peel, rind or zest. Use as a cake decoration or garnish or as a sweet snack, dip in chocolate for a chocolate orange bite!
How to make Candied Orange
To make Candied oranges, you need to have a little patience as the oranges need to simmer in the sugar syrup for nearly an hour to ensure they absorb all the sugar and turn translucent. I have also tried this before using clementine wedges which is really nice. Yet I find the slices look the most aesthetic as a gift. You can also follow this method for candied lemons too.
Before adding any topping, the orange slices need to have had time to set and cool. I just leave them on the tray overnight however if you are in a hurry you can place them in the oven on the lowest heat for 40 minutes then leave to cool for a further 10 minutes.
TOP TIP: Save the sugar syrup for making candied lemons using the same method. Or use the sugar syrup for cocktails or baking recipes!
Christmas Hamper Gift
This year we are making Candied Orange as part of our Christmas Hamper gifting idea. A few slices, dipped in chocolate are a special treat and can be packaged to look great.
- 2 lrg Oranges
- 4 cups Sugar
- 1 tsp vanilla paste can use extract
- 50 g Dark chocolate optional
- If using slices or wedges, cut the oranges as desired but taking care not to be too thick pieces.
- Fill a wide saucepan with boiling water and add the oranges to boil for 2 minutes. Whilst it boils, prepare a bowl of cold water and ice, after the 2 minutes of boiling transfer the oranges to the icy bowl – this removes any bitterness.
- Next bring to the boil 4 cups of water with 4 cups of sugar, add the vanilla and the orange slices and boil for 50 minutes. Stir occasionally and flipping the oranges to ensure both sides are equally submerged, the rind should have turned translucent.
- Turn off the heat and leave the oranges in the pan for a further 5 minutes to ensure it has soak up all the sugar.
- Carefully place the slices on a baking sheet over a rack to cool overnight. Or put in the oven on low 100°C heat for 40 minutes then 10 minutes out the oven to ensure they have set and cooled.
- For the topping, decorate by sprinkling over granulated sugar or dip in melted chocolate. Sprinkle over some orange zest on top of the dark chocolate for added decoration.
- Store refrigerated for up to 1 month.
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