Homemade Candied Orange

Everybody has a few favourite tastes from their childhood memories. One of mine is candied orange sticks dipped in dark chocolate. I use to buy them from a corner bakery with my limited pocket money. That kind of homemade candied orange becomes one of my basic preparations which is never missing from my fridge, where ever I worked. I say fridge because I don’t want to make it too sweet and I don’t want to use any preservatives. That’s why I keep it in the fridge instead of a pantry. Sometimes I make them in rings (orange slices) which can be use for decorating cakes or desserts and/or 10mm cubes (chopped) that can be used in rich fruit cakes for Christmas, wedding cakes or Christmas puddings. The cubes make a perfect condiments in chocolate ganache for sandwiching gateaux. Just blending into a paste makes it ready to go orange flavouring for any dessert. Blending with some extra orange juice makes an extra ordinary orange sauce. So from now on don’t throw away orange peelings! Keep them in the freezer till you have enough to start or of course you can always do it right away with a whole orange 🙂

Ingredients

The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units', you can use the Recipe Calculator Tool below the ingredients table.


Weight Per Unit: 2000
Number of Units: 1
WEIGHT
(grams)
ALTERNATIVE METRIC INGREDIENT IMAGE CONDITION
A 1000 35.2 ounces Oranges (fresh, seedless) THICK SKIN
B 1000 35.2 ounces Sugar Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners. (Caster)
2000

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Method
STEP ACTION DETAIL CONDITION
1 WASH Wash the oranges.
2 REMOVE Remove the stickers and stems.
3 BOIL Boil in plenty of water. 15 Minutes
4 DESCARD Discard the water.
5 REBOIL In plenty of new water. 15 Minutes
6 DESCARD Discard the water.
7 SIMMER Simmer in new water ( Cover with a plate to keep water in pot ). 1 hour after simmering starts.
8 WASH Wash in cold water.
9 WAIT Wait till it cools down (can be overnight). Room temperature
10 CHOP Chop as desired. 10mm ideal.
11 DRAIN Drain the liquid.
12 MIX Mix with sugar.
13 WAIT Wait till sugar is melted. At least half.
14 BOIL Boil slowly till liquid evaporates. Depending on amount.
Important Notes
Bitterness
Orange skin has a very bitter after taste if it is not boiled before adding sugar. We change the water twice because the bitterness goes away with the water. Other reason for initial boiling is also removing any chemicals if there is any.

Rings If you like to produce candied orange rings, slice rings in 10mm thicknesses and place them on a flat oven tray by layering with sugar in between every layer. Place them in a medium heated oven till the liquid evaporates and thickens.

No Acid or glucose is necessary because the acid in the orange skin is enough to avoid crystalization.

Consistency
I do not give any time for baking or final cooking because the more you cook or bake it, the thicker the consistency will be. For decoration purposes, it should be baked a little longer to end up with dryer pieces. For additions (to cream etc.), keeping it a little more juicy will make more sense. Wait till the sugar starts melting before final simmering to avoid caramelisation.
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11 Comments

  • Добрий день Yener . Я зробила це !!! Такого я ніколи не куштувала . Тонкий насичений смак придав тортові неймовірний смак , друзі були в захваті . Дякую Вам за те що ділитесь свїм знанням та такими чудовими рецептами . Хай Вам Бог допомагає у Вашій праці !!!

  • Happy New Year Mr. Yener’s .Congratulations for the sweet workshops. There so accurate to follow.
    Lot’s of Health to you and yours. Sincerely Stiliani.

  • Just the smell of the oranges cooking is a delight. Thankyou

  • Hi Serdar, thanks so much for sharing this recipe! It’s wonderful! I made the almond orange cake and added the sugared orange chopped fine to my Italian meringue buttercream for the filling, the the orange slices on the top. My family loved it!

  • I made this a few weeks ago and used it in a test run like your Maria and Theo cake… yum yum yum. It ended up making a large jar full and I have it in the fridge.. however can it freeze it? I have my daughters wedding cake to do in first week of May… and don’t want to waste it. Or should I just dispose of and do the fresh one prior to the wedding. I used the whole orange, then cut into 1cm cubes… just wonderful.

    • Serdar Yener

      Hi Linda I don’t think will anything happened to you oranges till May in the fridge . But if you want you can freeze it, just take it to the fridge a day before.

  • My friend gave me several Valencia oranges from his tree. They do have seeds. How can I adapt this recipe for oranges that have seeds? Should I cut and try to remove the seeds first or after they are cooked and cooled, cut and remove seeds??? Sooooo confused!

  • do you boil the whole orange????

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