Candied Orange

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i tried this and i ended up wasting a bowl, spatula, strainer, and sauce pan and i burnt my hand because the mixture burnt at 30 minutes and splattered all over my hand and now i have blisters and there is a sugar mixture stuck to some of my dishes. ugh i am so angry right now

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So you don't have to worry about sugar crystallization, add about a tablespoon of lite syrup to the water sugar mixture before boiling it. Just "food for thought."

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This recipe was exactly what I was looking for; easy and super yummy! I juice a lot of oranges, and always regret throwing all the peels away, so it's lovely to have something to use them in.

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This was really easy and delicious! I used 1 cup of water and 3 cups of sugar and it was fine. I dipped half of the pieces in dark chocolate and the other half in milk chocoate. I'm not sure which were better; I kept tasting them to figure it out but in the end I think they were both awesome!

Don't reused the sugar water for a second batch days later and it doesn't worked. but you can mix up the sugar water with a little wiskey for a hot toddy night cap!

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These are delicious. Made them because could not find them in the store for my Christmas fruitcake but I made a lot extra just to eat. Too good to waste all of them in fruitcake. Very easy to make. I don't mind a little bitter pith taste.

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I just tried this recipe today. WOW! I have never made anything like this. I think I found a new holiday staple. I blanched my oranges 3 times and did not end up with bitterness. I didn't have a candy thermometer so I used the old fashioned cold water test to make sure it was at the soft thread stage. I used the oranges to get fresh squeezed orange juice and am going to use the rest for cranberry orange bagels. I made iced tea and sweetened it with the sugar syrup. This was a lot of work but so worth it!

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I made this last year to put in an English Christmas Cake. It was wonderful. This year, I couldn't remember where I had put the recipe and followed just any old ... fail!

Blanch and drain is the key to ridding the oranges of their bitterness and the higher sugar to fruit ratio makes them superb candy. Melt a little 60-72% chocolate and dip the slices in for a lovely gift.

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Absolutely fabulous! I have never made anything even resembling candy and was sure I was out of my depth, but everything went exactly as the recipe and previous reviewers said it would. I left the pith intact and it did, indeed, turn into a luscious sort of "gumdrop" layer. The peel turned a lovely deep orange and the final result is so delicious it is transporting. I blanched 4 times and there was only a lovely little hint of bitterness but wonderful orange flavor and sweetness.

I made these to fill the center hole - and spill out a little over the top - of a Chocolate Grand Marnier bundt cake for a party tonight, and it looks gorgeous. I am looking forward to a lot of compliments.

Thank you, thank you, thank you for this absolute gem of a recipe.

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These turned out wonderfully! I left the entire pith on and blanched them 3 times, and I don't detect any bitterness at all. I think how bitter they are depends on the oranges you use. I used in-season Florida oranges from a local grove. They were juicy and delicious, so the peels are now sweet and chewy. This is a very easy recipe, it's just very time consuming when you consider peeling, chopping, boiling a pot of water 3 times, cooking the sugar, and then simmering the peels. It took me about 5 hours total, but it was worth it :

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very successful as is. this is my 2nd year and i'm making lots more this time. i do prefer them a little less sweet so i eliminate the sugar rolling where possible and allow +/- 2 days drying time on racks. when they're not so sticky, dip in a good chocolate and cool. makes a really nice small gift paired with the house eggnog.