Ingredients
Scale
- 4 large Navel oranges (preferably organic)
- 2 cups granulated sugar (for syrup)
- 1 cup water (for syrup)
- 8 cups water (for blanching)
- 1/2 cup extra fine granulated sugar (for coating)
- 1/4 teaspoon fine sea salt
Instructions
- Step 1: Slice the oranges thinly (about 1/8 to 1/4 inch thick). In a large pot, bring 8 cups of water to a boil. Add the orange slices and boil for 2 minutes, then drain immediately. Repeat this blanching process two more times, using fresh water each time, to remove the bitterness from the pith.
- Step 2: Combine the 2 cups of sugar, 1 cup of water, and the salt in a wide, heavy-bottomed pot. Bring the mixture to a boil over medium-high heat, stirring until the sugar is fully dissolved, creating the syrup base.
- Step 3: Reduce the heat to low and gently add the blanched orange slices to the simmering syrup, ensuring they are submerged. Simmer very gently for 45 to 60 minutes, or until the orange rinds become translucent and the slices appear glossy.
- Step 4: Using a fork or tongs, carefully remove the candied slices and arrange them in a single layer on a wire cooling rack placed over parchment paper. Allow the slices to air dry at room temperature for 12 to 24 hours until the surfaces are tacky but no longer wet.
- Step 5: Once dried, gently roll the candied orange slices in the 1/2 cup of extra fine granulated sugar until fully coated. Store the finished slices in an airtight container at room temperature.
Notes
- To prevent the candied slices from sticking together during long-term storage, layer them between sheets of parchment or wax paper inside the airtight container.
- If your stored slices become slightly soft due to humidity, simply place them back on a rack at room temperature for a few hours to allow excess moisture to evaporate and restore their tackiness.
- For an elegant touch, dip one half of the finished slice in tempered dark chocolate before the final sugar coating, or use them as a beautiful garnish atop cheesecake or ice cream.
- Do not skip or rush the three blanching cycles; this vital step is crucial for removing bitterness from the rind and pith, guaranteeing a perfectly sweet candy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American