Oh, let me tell you, there’s something truly magical about taking a humble orange and transforming it into a glistening, chewy, jewel-like treat. It’s not just cooking; it’s alchemy! Today, we’re diving into the delightful world of candied oranges, and trust me, once you try these, you’ll wonder where they’ve been all your life.
I remember the first time I tasted a perfectly candied orange slice. It was at a little bakery in Italy, and I was instantly hooked. The intense citrus flavor, the sweet chewiness, and that beautiful translucent glow – I knew I had to figure out how to make them at home. It took a few tries, but I finally cracked the code, and now I’m sharing my absolute favorite way to make these beauties with you.
The best part? You only need three simple ingredients to create these stunning candied oranges. Seriously, just three! Don’t let their gourmet look fool you; they’re incredibly easy to make, and the results are always impressive. Get ready to elevate your snacking, decorating, and gifting game!
Why You’ll Adore These Candied Oranges
Once you make a batch of these glorious candied oranges, you’ll wonder how you ever lived without them! Seriously, they’re just so incredibly versatile and surprisingly simple to whip up. You’ll absolutely adore them because:
- They’re ridiculously easy to make with just three ingredients. No fancy equipment needed, I promise!
- The flavor is out of this world – a perfect balance of sweet and tangy, with that intense citrus punch.
- They’re gorgeous! Perfect for decorating cakes, tarts, or even just a simple platter of cheese.
- They make amazing homemade gifts. Who wouldn’t love a jar of these edible jewels?
- You can snack on them, chop them into baked goods, or even dip them in chocolate. So many possibilities!
Trust me on this one; these candied oranges are a total game-changer for your kitchen. You just have to try them!
Essential Ingredients for Perfect Candied Oranges
Okay, let’s talk about what you’ll need to make these incredible candied oranges. The beauty of this recipe is its simplicity, but using good quality ingredients really does make all the difference. You’ll want two large, beautiful oranges, two cups of granulated sugar, and one cup of water. That’s it! Seriously, just three things stand between you and a batch of these glistening treats.
Choosing the Right Oranges for Candied Oranges
This is where the magic starts! For the best candied oranges, you really want to pick out the freshest, brightest oranges you can find. Look for ones that are firm and have smooth, unblemished skin. If you can get organic, even better! That way, you don’t have to worry as much about pesticides on the peel, which we’ll be eating. A good, vibrant orange means a good, vibrant candied orange!
Sweeteners and Syrups for Candied Oranges
For our syrup, we’re keeping it classic and simple: granulated sugar and water. The sugar is going to do double duty here – it sweetens the oranges, of course, but it also helps to preserve them and gives them that wonderful, translucent quality. The water helps dissolve the sugar and creates the perfect simmering bath for those orange slices. It’s a pretty standard 2:1 sugar-to-water ratio, and it works like a charm every time.
Mastering the Art of Making Candied Oranges
Alright, let’s get to the fun part – actually making these gorgeous candied oranges! Don’t be intimidated; it’s mostly hands-off time, and the process is super satisfying. Think of it like a little kitchen meditation. We’re going to transform those fresh oranges into glistening, sweet treats, step by delicious step. Just follow along, and you’ll have a batch of perfect candied oranges ready to impress in no time. It’s all about patience and a little bit of heat magic!
Preparing Your Oranges for Candied Oranges
First things first, you’ve got to give those oranges a really good wash. Since we’re eating the peel, we want it squeaky clean! Once they’re sparkling, grab a sharp knife and slice them into 1/4-inch thick rounds. This is super important: try to keep the thickness consistent. If some slices are too thin, they’ll fall apart, and if they’re too thick, they won’t candy properly. Aim for that sweet spot!
Simmering Your Candied Oranges to Perfection
Now, for the syrup! In a medium saucepan, pour in your two cups of granulated sugar and one cup of water. Bring it to a boil over medium heat, stirring gently until all that sugar has completely dissolved. Once it’s clear, reduce the heat to low – we’re talking a gentle simmer here, not a rolling boil. Carefully add your orange slices to the syrup in a single layer if you can. Let them simmer away for about 60 to 90 minutes. You’re looking for the orange rinds to become beautifully translucent, and the syrup should thicken up nicely. This is where the magic happens!
Drying and Storing Your Candied Oranges
Once your oranges are perfectly translucent and the syrup is thick, carefully remove each slice from the pan. I like to use tongs for this. Place them on a wire rack that’s set over a piece of parchment paper – this catches any drips. Now, for the hardest part: waiting! You need to let them dry for at least 24 hours, or even up to 48 hours, depending on how humid your kitchen is. They should feel dry and not sticky to the touch. Once they’re perfectly set, store your beautiful candied oranges in an airtight container at room temperature. They’ll last for weeks, if you can keep from eating them all!
Tips for Achieving Flawless Candied Oranges
So, you’ve got the basic steps down, but a few little tricks can take your candied oranges from good to absolutely phenomenal! First, don’t rush the simmering. Low and slow is the name of the game here; it allows the sugar to truly permeate the orange slices, giving them that amazing translucent look and chewy texture. Also, keep an eye on your syrup – if it starts to get too thick too fast, you can add a tiny splash of hot water. And please, please, don’t skimp on the drying time! That 24 to 48 hours is crucial for them to lose their stickiness and firm up properly. Trust me, it’s worth the wait. Oh, and if you want an extra pop of flavor, try adding a vanilla bean to the simmering syrup!
Frequently Asked Questions About Candied Oranges
I get a lot of questions about these candied oranges, and I love answering them! It means you’re excited to try them, and that makes me happy. Here are some of the most common things people ask me about making these sweet treats. Don’t hesitate to reach out if you have more!
Can I Use Different Citrus for Candied Oranges?
Absolutely, yes! While these are my favorite candied oranges, you can totally use other citrus fruits. Lemons, limes, grapefruits, or even mandarins work beautifully. Just remember that thicker-skinned fruits might need a slightly longer simmer, and the bitterness levels will vary, so adjust your expectations (and maybe your sugar!) accordingly.
How Do I Know When My Candied Oranges Are Ready?
Good question! You’ll know your candied oranges are ready for drying when the white pithy part of the rind looks translucent – almost see-through. The syrup in the pan will also be noticeably thicker, clinging to the orange slices. After drying, they should feel firm and only slightly tacky to the touch, not sticky or wet.
What Can I Do with Leftover Syrup from Candied Oranges?
Oh, don’t you dare throw that liquid gold away! That orange-infused syrup is pure magic. You can use it to sweeten tea or cocktails, drizzle it over pancakes or ice cream, or even brush it over cakes for extra moisture and flavor. Just store it in a sealed jar in the fridge, and it’ll be good for weeks!
Estimated Nutritional Information for Candied Oranges
Okay, for those of you who like to keep an eye on the numbers, here’s a quick look at the estimated nutritional information for these delicious candied oranges. Please remember, these are just estimates per slice and can totally vary depending on the exact size of your oranges and the brands of sugar you use. Think of it as a general guide, not a strict rule!
Sharing Your Candied Oranges Creation
So, you’ve made a batch of these absolutely stunning candied oranges? That’s fantastic! I’d love, love, LOVE to hear all about it. Did you snack on them all in one go? Did you use them to decorate a cake or maybe dip them in chocolate? Please, tell me everything in the comments below! And if you snapped a pic (which I hope you did, they’re so photogenic!), share it on Instagram and tag me. Let’s spread the candied orange love!
Print
Amazing Candied Oranges: 3 Ingredients, Pure Bliss
- Total Time: 25 hours 45 minutes
- Yield: Approximately 20-25 slices 1x
- Diet: Vegetarian
Description
Sweet and chewy candied orange slices, perfect for snacking or decorating desserts.
Ingredients
- 2 large oranges
- 2 cups granulated sugar
- 1 cup water
Instructions
- Wash oranges thoroughly.
- Slice oranges into 1/4-inch thick rounds.
- In a medium saucepan, combine sugar and water. Bring to a boil, stirring until sugar dissolves.
- Reduce heat to low and add orange slices to the syrup.
- Simmer for 60-90 minutes, or until the orange rinds are translucent and the syrup has thickened.
- Carefully remove orange slices from the syrup and place them on a wire rack set over parchment paper to cool and dry.
- Allow to dry for at least 24 hours, or until no longer sticky.
- Store in an airtight container at room temperature.
Notes
- For best results, use organic oranges.
- The drying process can take up to 48 hours depending on humidity.
- Leftover syrup can be used in cocktails or other desserts.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 60
- Sugar: 15g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Keywords: candied oranges, orange slices, homemade candy, citrus candy