Candied Orange Slices with Chocolate Dipping Recipe
Candied Oranges are thinly sliced orange rounds cooked in a sugar syrup until translucent and coated with a glossy candy finish. These sweet and tangy treats are enhanced by optional dark chocolate dipping and flaky salt, creating a sophisticated balance of flavors perfect for gifting or snacking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 15 minutes prep + 35 minutes cooking + overnight drying (about 12 hours) = approximately 12 hours 50 minutes
- Yield: About 20-24 candied orange slices depending on the size of the orange 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For Candied Oranges
- 1 large orange, sliced into ⅛” thick slices
- 2 cups granulated sugar
- 1 ½ cups water
For Dipping and Topping
- Dark chocolate, for dipping
- Optional: flaky salt for topping
Instructions
- Prep the Water Bath: Bring a pot of water to a boil and prepare a separate bowl of ice water. Set aside for blanching the orange slices.
- Slice the Orange: Slice the orange into thin ⅛ inch slices, using a mandoline for even thickness. This ensures consistent candying and texture.
- Blanch Orange Slices: Boil the orange slices for 2 minutes to soften and reduce bitterness, then immediately transfer them to the ice water to stop the cooking process. Once cooled, remove and pat dry gently with a towel.
- Prepare Sugar Syrup: In the same pot, add granulated sugar and water over medium heat. Stir until sugar dissolves, then attach a candy thermometer. Raise the temperature to about 220°F to create a simmering syrup base.
- Candy the Orange Slices: Add the blanched orange slices to the syrup and stir gently to fully submerge them. Increase heat and bring syrup to 250°F, stirring occasionally; this step will take approximately 20-30 minutes and allows the oranges to become translucent and infused with the sweetness.
- Dry the Candied Oranges: Remove the pot from heat once syrup reaches 250°F. Using a slotted spoon, transfer orange slices onto a silicone baking mat or parchment paper. Let them cool completely; for best texture, allow them to dry at room temperature overnight or place them briefly in the refrigerator to speed up the process.
- Melt Chocolate and Dip: Melt dark chocolate using a double boiler or microwave, stirring until smooth. Dip each candied orange slice halfway into the chocolate, then lay them on parchment to set.
- Add Optional Topping: While the chocolate is still wet, sprinkle a pinch of flaky salt on each slice to enhance the flavor contrast.
- Storage: Store candied oranges in an airtight container. They will keep for up to one month at room temperature or several months refrigerated or frozen.
Notes
- Use a mandoline slicer for uniform thickness to ensure even candying.
- Blanching the oranges removes bitterness and softens the peel.
- Monitoring syrup temperature with a candy thermometer is crucial to achieve perfect candy texture.
- Drying the slices overnight yields the best chewiness and prevents stickiness.
- Adding flaky salt with the chocolate dipping adds a delightful salty contrast to the sweetness.
- These candied oranges make excellent edible gifts and can be used as cocktail garnishes or dessert accents.
Keywords: candied oranges, homemade candy, candied citrus, orange slices, chocolate dipped oranges, sweet snacks, holiday treats
