Candied Orange Slices - Perfect Homemade Christmas Treats
Candied oranges may look fancy, but they’re surprisingly chill to make. One minute you’re slicing bright, juicy Orange Slices, and the next you’re creating glossy little gems worthy of Elegant Desserts, gift boxes, and even a swanky Cocktail Garnish. Honestly, who wouldn’t love a tray of shiny, chewy Candied Orange Slices during the holidays?
The best part? This is one of those Candy Recipes Homemade that feels way easier than it looks. You start by giving the oranges a quick two-minute boil—basically a tiny spa moment that knocks out the bitterness hiding in the peel. That quick boil matters because nobody wants their Christmas Treats tasting like disappointment. Then comes their cold plunge. A fast dip into an ice bath stops the cooking ASAP (FYI: this keeps them from turning mushy), leaving you with firm, glossy rounds ready for the sweet stuff.
And here’s where things get fun. As the slices simmer in sugar syrup, the kitchen fills with citrusy magic. The fruit turns tender, shiny, and totally irresistible. But patience, my friend. Let them dry for a full day. This drying time creates that perfect chewy bite—the kind that makes you wonder why you ever bought store-bought Orange Candy in the first place.
Whether you're decorating cakes, mixing up pretty cocktails, or packing jars of Homemade Candies as heartfelt gifts, these sugar-coated beauties deliver. They’re simple, impressive, and—IMO—one of the best ways to turn a humble orange into something holiday-level special.
So go ahead. Make a batch of these golden, glossy Candy Orange slices and watch them disappear faster than you can say “homemade magic.”
Candied Orange Slices - Perfect Homemade Christmas Treats
Sugar-dusted, citrusy goodness coming right up! These chewy candied orange slices add sparkle to any dessert plate, and they make charming treats to share during the holidays. The method is super straightforward, and you’ll have glossy, sweet slices ready before you know it.
Ingredients
- Ice water
- 8 cups (1920 ml) water, divided
- 4 small oranges (tangelos work great)
- 4 cups (800 g) granulated sugar, plus extra for coating
Instructions
- Fill a big mixing bowl with plenty of ice water and set it nearby—you’ll need it shortly.
- Pour 4 cups (960 ml) of the water into a large pot and bring it to a rolling boil over high heat. Slide in the sliced oranges and let them bubble for 2 minutes. Scoop the slices out and plunge them straight into the ice water. Discard the hot water from the pot.
- Return the pot to the stove and add the remaining 4 cups (960 ml) of water along with the sugar. Warm over medium heat and stir now and then until the sugar melts completely.
- Lower the heat to medium-low and gently add the oranges back in. Let them simmer for 45–60 minutes, or until the peels look almost see-through. Give the pot a gentle swirl every 15 minutes to keep all the slices soaking evenly in the syrup.
- Lift the slices out and arrange them on a cooling rack placed over a baking sheet. Leave them to air-dry for up to 24 hours, or until no longer sticky.
- For an extra sparkle, toss the dried slices in a bit of granulated sugar. Enjoy them right away or tuck them into an airtight container. They’ll keep in the fridge for about a month.
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