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 🙂


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Weight Per Unit: 2000
Number of Units: 1
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)

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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
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.

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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