Ingredients
Method
Instructions
- Carefully wash and dry your oranges. Using a very sharp chef's knife or a mandoline slicer, slice each orange into uniform ¼-inch rounds. Aim for consistent thickness to ensure even cooking and translucency. Remove any visible seeds.
- In a wide, heavy-bottomed saucepan or Dutch oven, combine the 3 cups of granulated sugar and 3 cups of water. Place over medium heat, stirring gently until the sugar fully dissolves. Increase the heat slightly and bring the syrup to a gentle boil. This ensures a homogenous syrup base.
- Reduce the heat to a low, steady simmer. Carefully add the orange slices to the hot syrup in a single layer. Avoid overcrowding the pan; if necessary, cook in two batches. Maintain a gentle simmer for 45–60 minutes, turning the slices occasionally with tongs, until the orange peel becomes noticeably translucent and the white pith is soft. This slow simmering process allows the sugar to penetrate the cells of the orange, preserving its shape and infusing it with sweetness.
- Using tongs, carefully remove each translucent orange slice from the syrup and arrange them in a single layer on a wire rack set over a baking sheet. This allows for air circulation on all sides. Let them dry uncovered at room temperature for 24–48 hours, or even up to 72 hours, depending on your climate. They are ready when they feel tacky but firm, and are no longer sticky or wet.
- For a beautiful "frosted" appearance, gently roll the dried slices in additional granulated sugar. Alternatively, melt your favorite chocolate (dark chocolate works beautifully!), dip half of each candied orange slice into the melted chocolate, and sprinkle with a pinch of flaky sea salt for an elegant touch. Allow the chocolate to set completely on parchment paper.