The Ultimate Guide to Candied Orange Slices & Peels

In the world of confectionery, few things are as visually stunning or deceptively simple as Candied Orange Slices. Translucent, glowing like stained glass, and bursting with concentrated citrus flavor, they are the definition of "affordable luxury."

Whether you are looking to elevate a simple chocolate cake, garnish a craft cocktail, or create a zero-waste treat from leftover peels, this guide covers everything you need to know to master the art of candying citrus.

Why Make Your Own?

Store-bought candied fruit often contains preservatives, artificial coloring, and an overly gummy texture. Homemade versions are:

• All-Natural: Just fruit, sugar, and water.

• Customizable: You control the sweetness and texture.

• Zero-Waste: This is the best way to use up thick-skinned oranges or leftover peels from juicing.

The Science of Success: The Blanching Technique

The biggest mistake beginners make is skipping the blanching process. Orange pith (the white part) is naturally bitter. To remove this bitterness without losing the orange flavor, you must boil the slices in plain water before adding sugar.

The "Double Blanch" Method

1. Boil: Place slices/peels in a pot of cold water. Bring to a boil.

2. Drain: Immediately drain the water.

3. Repeat: Fill with fresh cold water, bring to a boil again, and drain.

• Why? This opens up the pores of the fruit, releases the bitter compounds, and softens the pith so it can absorb the sugar syrup later.

The Master Recipe: Candied Slices & Peels

Prep Time: 15 mins | Cook Time: 45-60 mins | Drying Time: 24 hours

Ingredients

• Oranges (3-4 large): Navel or Valencia work best. For peels, thick-skinned varieties are superior.

• Sugar (2 cups): White granulated sugar is essential for that clear, glass-like finish.

• Water (2 cups): Use a 1:1 ratio of sugar to water.

• Optional: A splash of vanilla extract or a cinnamon stick for spiced versions.

Instructions

1. Preparation

• For Slices: Wash oranges thoroughly. Slice them into ⅛-inch to ¼-inch rounds. Discard the ends.

• For Peels: Score the orange skin into quarters and peel it off. Slice the peel into ¼-inch strips. (You can save the fruit for eating).

2. The Blanch (Crucial Step)

Perform the "Double Blanch" method described above. After the second drain, set the fruit aside.

3. The Simmer

In a wide skillet or pot, combine the 2 cups of sugar and 2 cups of water. Bring to a simmer until the sugar dissolves completely.

• Tip: Do not let it caramelize; you want a clear syrup.

4. The Candy Bath

Add the blanched orange slices or peels to the syrup. They should be in a single layer if possible (use a wide pan). Reduce heat to low. Simmer gently for 45 to 60 minutes.

• Visual Cue: The pith (white part) will turn translucent, looking almost like jelly.

5. The Drying Phase

Carefully remove the slices with tongs. Place them on a wire cooling rack set over a baking sheet (to catch drips). Let them dry at room temperature for 24 hours. They will remain slightly tacky (sticky).

6. The Finish (Two Ways)

• Glacé (Glossy): Leave them as is. Perfect for cake toppers.

• Crystallized (Sugary): After drying for just 1-2 hours (while still very sticky), toss the peels in a bowl of extra granulated sugar until coated. This creates a crunchy, snowy texture.

3 Luxurious Variations

1. Dark Chocolate Dipped (The Classic)

Once your candied slices or peels are fully dry, dip half of each piece into melted dark chocolate (70% cocoa works best to balance the sweetness). Sprinkle with a pinch of flakey sea salt before the chocolate sets.

2. Spiced "Old Fashioned" Garnish

Add 2 cinnamon sticks, 3 star anise, and 4 cloves to your simmering syrup. These spiced slices are incredible garnishes for whiskey cocktails or warm apple cider.

3. Spicy Chili-Orange (The Modern Twist)

Add a dried chili pepper to the syrup, or toss the finished sugary peels in a mix of sugar and cayenne pepper. The heat plays beautifully against the sweet citrus.

Don't Throw Away the Syrup!

You have just created a rich Orange Simple Syrup. Strain it into a jar and keep it in the fridge. Use it to:

• Sweeten iced tea or lemonade.

• Brush onto sponge cakes to keep them moist.

• Drizzle over pancakes or vanilla ice cream.

Frequently Asked Questions (FAQ)

Q: Why are my oranges hard? A: You likely boiled the syrup too hot, turning it into hard candy instead of poaching the fruit. Keep the heat on low.

Q: How long do they last? A: Stored in an airtight container in a cool, dry place, they can last for 1 month. If dipped in chocolate, store them in the fridge.

Q: Can I use other citrus? A: Absolutely. This method works perfectly for lemons, limes, grapefruits, and blood oranges. Note that thinner skins (like limes) require less blanching time.