Two Ingredients Candied Orange Slices

Sliced orange cooked in sweet orange syrup into a sweet, sticky candy.

Course Dessert

Keyword candied oranges

Prep Time 10

Cook Time 45

Servings slices

Wash and pet dry the oranges, then slice each to 1/inch thick slices.
In a 16-inch wide saucepan, measure 2 cups (400g) of sugar, then pour over the water.
Place over the stove top and cook over medium-high until the sugar has completely dissolved. Do not stir the sugar, if needed swirl the pan. Stirring the sugar might cause it to crystalize.
Line the orange slices in an even one layer in the sugar syrup. Cook until it reached a boil.
Reduce the heat to low and simmer for 45 minutes.
Transfer the orange slices over a wire rack and let them chil for 5 minutes.
Place the remaining cup of sugar (200g) in a wide bowl, then coat each slice with sugar.
Place the coated orange slices back over the wire rack, let cool completely, then store in an airtight container for up to three weeks at room temperature.

Avoid stirring the sugar and water mixture. Doing so can cause the sugar to crystallize, resulting in a brittle, grainy texture instead of a smooth, sticky one.
The pith’s thickness determines how bitter your candied oranges will be. If you like a touch of bitterness, pick oranges with thicker skin. To check the pith’s thickness, look at the peel: smoother skin usually means a thinner pith. You can also gently squeeze the orange; if it feels soft and juicy, the pith is likely thin.
Do not cook the slices for more than 60 minutes. Overcooking can make them lose their shape as the moisture evaporates, leaving the sugar to harden into a chewy, sticky syrup.
The slices can overlap each other, so you can double and triple the recipe as long as you pan is big enough.
Store at room temperature for up to three weeks.