How do I remove the bitterness from orange peels when making candied orange slices?

To reduce bitterness in the white part of orange peels, boil the slices in water for about 2 minutes, then drain and repeat this blanching step two to three times. This process helps leach out the bitter compounds, resulting in sweeter and more pleasant-tasting candied slices.

What thickness should orange slices be for candying to get the best texture?

Slice the oranges approximately 3 millimeters thick. This thickness ensures the slices hold their shape during simmering and drying while allowing the syrup to penetrate evenly, creating tender, translucent candy slices.

How long should orange slices simmer in sugar syrup to become properly candied?

Simmer orange slices gently in sugar syrup for 45 to 60 minutes. During this time, the peels will absorb the syrup and become soft and slightly translucent, which is a sign that they are fully candied.

What is the best way to store candied orange slices, and how long do they last?

Store fully dried candied orange slices in an airtight container at room temperature or in the refrigerator. When kept properly, they last up to one month, maintaining their flavor and texture.

Can I use the leftover syrup from candying orange slices, and what are some ways to use it?

Yes, the leftover syrup is flavorful and versatile. It can be used as a sweetener for tea or cocktails, brushed onto cakes or pastries for added moisture and shine, or reheated to candy more fruit slices. Storing the syrup in the refrigerator for up to two weeks is recommended.

Candied Orange Slices Recipe For Sweet Tangy Treats

Ingredients

– Ice water for a large bowl

– 8 cups water, divided

– 4 small oranges (such as tangelos)

– 4 cups granulated sugar, plus additional granulated sugar for coating

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Instructions

1-Prepare: prepare a large bowl with ice water and set it aside. This step helps stop the cooking process quickly.

2-Boil: add 4 cups of water to a large saucepan and bring it to a boil, then add the orange slices and boil for 2 minutes to cut down on bitterness.

3-Cool: immediately transfer the slices to the ice water to halt cooking, then discard the boiling water.

4-Make syrup: in the same saucepan, combine the remaining 4 cups of water and 4 cups of granulated sugar, bringing it to a boil while stirring until dissolved.

5-Simmer: reduce the heat to medium-low and add the orange slices, simmering for 45-60 minutes until the rinds turn slightly translucent. Stir gently every 15 minutes to ensure even coating.

6-Dry: transfer the slices to a wire cooling rack over a baking sheet to catch drips and let them dry for up to 24 hours.

7-Finish: once dry, you can optionally dip them in granulated sugar or melted chocolate for extra flair.

Last Step:

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Notes

🌡️ Boiling the orange slices for 2 minutes helps remove bitterness from the white peel.
❄️ Transferring the slices to an ice bath stops further cooking and prevents them from becoming too soft.
⏳ Allowing the slices to dry for up to 24 hours ensures they achieve the perfect chewiness.

Author: Brandi Oshea
Prep Time: 10 minutes
Drying time: up to 24 hours
Cook Time: 1 hour
Category: Dessert
Method: Boiling and Simmering
Cuisine: American

Nutrition

Serving Size: 1 orange slice
Calories: 83
Sugar: 21g
Sodium: 3mg
Fat: 0.1g
Saturated Fat: 0.002g
Unsaturated Fat: 0.006g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 0.3g
Protein: 0.1g
Cholesterol: 0mg