Ingredients
Method
Preparation
- Slice oranges into ¼-inch rounds using a sharp knife or mandoline. Watch those fingers!
Cooking
- In a saucepan, combine sugar and water. Heat until sugar dissolves and the syrup begins to boil.
- Reduce heat to a gentle simmer. Add orange slices in a single layer.
- Simmer for 45–60 minutes, turning occasionally, until the peel is translucent.
- Remove slices with tongs and arrange them on a wire rack. Let them dry uncovered at room temperature for 24–48 hours until they’re tacky but set.
- Optional: Roll in sugar for a frosted finish, or dip in melted chocolate and sprinkle with flaky salt.
Notes
Once dried, these candies can last for up to two weeks in an airtight container at room temperature. They freeze well too. Layer them in a ziplock bag with parchment paper to prevent sticking.