Ingredients
- 4 small oranges I used tangelos
- 4 cups water
- 2 cups granulated sugar plus more for coating
Instructions
Fill a large bowl with ice water and set aside.
Add the 4 cups water to a large saucepan and bring to a boil over high heat. Add the orange slices. Boil for 1 minutes. Transfer the orange slices to the bowl of ice water. Use a ladle to set aside 2 cups of the water used for boiling and discard the rest.
In a large pot or skillet, add the 2 cups reserved water and sugar. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.
Turn the heat to medium-low and arrange the orange slices in a single layer. Simmer for 45-60 minutes or until rinds are slightly translucent. Swirl the slices in the pan every 15 minutes to make sure they are evenly coated with the sugar water.
Transfer the slices to a cooling rack set over a large baking sheet. Let them sit for up to 24 hours or until dry.
Dip the candied orange slices in granulated sugar, if desired. Use immediately or store them in an airtight container in the refrigerator for up to 1 month.
