Candying fruit is the simple process of infusing fruits or citrus peels in a sugary syrup. Orange, tangerines, grapefruit, and lemon rinds are all excellent choices for candying. You don’t have to stop with fruit: Some vegetables like turnips, carrots, jicama can also be candied. —Heather McCullough
- Prep time 20 minutes
- Cook time 1 hour
- Serves 12
sugar to coat oranges
bowl of ice water
- Fill a large bowl with ice water and set aside.
- Cut oranges in to slice using a mandolin or a knife.
- Add 4 cups of the water to a saucepan and bring to a boil over high heat.
- Add the orange slices and turn the heat down to simmer.
- Simmer for 5 minutes. This removes some of the bitterness from the peel.
- Then quickly transfer the orange slices to the bowl of ice water to stop them from cooking.
- Add the sugar to the same saucepan and water, you cooked the oranges in. Bring to a boil, stirring until the sugar has completely dissolved.
- Turn the heat down to medium and add the orange slices back.
- Simmer for 45-60 minutes. Stir every so often.
- Transfer the slices to a parchment-lined pan or cooling rack. Let them sit for up to 24 hours or until dry.
- Add sugar to a plate or pan and dip the candied orange slices in the sugar.