I would like to make candied orange slices

I can do orange peels successfully but I'd like the glossy whole or half slices of confisserie. I have followed all the recipes I can find none of them result in the attractive, glossy, stable, dry finish that makes it possible to chocolate dip them and serve them.

I believe I need a recipe with specific instructions for the temperature of the sugar syrup and I've been unable to find that.

Thanks in advance.

  • Posted by: Lorraine
  • November 30, 2015
  • 844 views
  • 4 Comments

2 Comments

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Lindsay-Jean Hard
Lindsay-Jean Hard November 30, 2015

Try Alice Medrich's method! https://food52.com/blog...

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Lorraine
Lorraine November 30, 2015

Thank you for that thought but I've mastered candied peels.

I'm trying to do whole slices with the fruit AND I would like the glaze to be shiny and dry enough to be suitable for dipping in chocolate rather than rolled in sugar.

Lindsay-Jean Hard
Lindsay-Jean Hard November 30, 2015

Oh I'm sorry, I read too quickly. I'll keep looking to see if I can find anything for you!

LE BEC FIN
LE BEC FIN November 30, 2015

Lorraine, my only thought is that corn syrup may be required. I don't know if your recipes have had that ingredient.

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