Easy and Delicious Candied Orange Slices
These candied orange slices are a fantastic choice for a DIY gift, snacking, or adding a special touch to your cakes. With just 3 simple ingredients, you’ll be amazed at how beautifully they turn out! You can even apply the same method to leftover orange peels (instead of slices) – just toss them in sugar before they completely dry out.
Chocolate Dipped Candied Oranges
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 15 1x
- Category: Snack
Ingredients
Scale
- 1 large orange (sliced into 1/8-inch thick slices)
- 2 cups granulated sugar
- 1 1/2 cups water
- Dark chocolate (for dipping)
- Optional: flaky salt for topping
Instructions
- Start by bringing a pot of water to a boil. Prepare a separate bowl with ice water and set it aside.
- Slice the orange into 1/8-inch thick slices, ensuring evenness with the help of a mandoline.
- Boil the orange slices for 2 minutes, then transfer them immediately to the ice water. Once cooled, pat them dry.
- Return the pot to the heat (preferably heavy stainless steel). Add sugar and water over medium heat, attaching a thermometer to the pot. Stir until the sugar dissolves and bring the mixture to about 220°F.
- Add in the orange slices, gently stirring to ensure they are all submerged in the syrup. Increase the syrup temperature to 250°F, stirring occasionally. This may take 20-30 minutes. Once at 250°F, remove from heat and transfer to a silicone baking mat to cool completely. For the best results, let them dry at room temperature overnight.
- Melt chocolate using a double boiler or microwave. Dip each slice in chocolate, sprinkle with a bit of flaky salt (optional), and let it set. Properly stored, these treats can last for a month at room temperature or several months in the fridge or freezer.
Notes
- Troubleshooting tip: If your slices are still sticky after 24 hours, coat them in granulated sugar to absorb excess moisture. You can also place the coated slices in a low-temperature oven (200°F) to further dry them out.
- Use a mandoline for even slices.
- Ensure accurate temperatures with a candy thermometer when working with sugar.
- Manage your sugar: Sugar temperatures can change rapidly, so keep an eye on your thermometer and stir the sugar frequently.
