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Candied Orange Slices

Sweet, chewy, glossy plant-based candied orange slices bring bright citrus flavor to desserts, snacks, and winter treats!
Prep Time10 minutes
Cook Time1 hour
Drying Time1 day
Total Time1 day 1 hour 10 minutes
Course: Dessert, Snack
Keyword: Candied, Citrus, Holidays, Oranges, Winter
Servings: 20 Slices

Equipment

  • Wire Drying Rack
  • Large Pot or Deep Pan It is best if the pot is at least 12 inches in diamiter

Ingredients

  • 2 cups Water
  • 2 cups Cane Sugar
  • 3 Navel Oranges I really recommend getting organic here as you will eat the peels
  • ¾ cup Dark Chocolate
  • 1 tbsp Coconut Oil
  • Flaky Sea Salt Optional

Instructions

  • Add the sugar and water to a large saucepan and set it over medium-high heat. Bring the water to a boil, stirring from time to time. Make sure all of the sugar has dissolved before moving on to the next step. While the sugar is dissolving, wash and dry your oranges.
  • After your water is boiling and all the sugar is dissolved, reduce the heat to medium and add the orange slices. Don't overcrowd the pan! The orange slices should fit in the pan with little overlap. You might have to add your orange slices in batches, depending on how large your pot is.
  • Let the orange slices cook at a gentle simmer for about 45 to 60 minutes, until the white part of the peel, the pith, is nearly translucent. Use tongs to turn them over in the syrup every now and then. Repeat with any remaining orange slices.
  • Use tongs to remove the slices from the sugar syrup, laying them out in one layer on a wire rack. Leave the orange slices on the wire rack to dry, uncovered, at room temperature for 24 to 48 hours. When "dry," they will be tacky but also feel set, kind of like gummy candy. After the oranges have dried, you can also sprinkle some of the orange slices with flaky sea salt if you won't be dipping them in chocolate later.
  • You can save the water you used to candy the oranges and add it to cocktails, coffee, or desserts like an orange cake. Just store in an airtight container in the fridge for up to a month.
  • After your oranges are “dry,” melt your dark chocolate and coconut oil, and dip half of each orange slice into the chocolate. If you are feeling extra fancy, you can add a sparkle of flaky sea salt onto the chocolate before it sets. Place the dipped orange slices onto wax or parchment paper for the chocolate to set and enjoy! Do not put the dipped oranges back on the wire rack. When you go to remove the dipped oranges from a wire cooling rack it will peel the chcolate of the pack of the oranges.
  • Storage Instructions: Store candied orange slices in an airtight container at room temperature for up to a month, layering them with parchment paper to prevent sticking. For longer storage, freeze them for up to 3 months, keeping them separated so they maintain their shape.