HOME > Chowhound > Home Cooking >
What's your latest food project? Share your adventure
TELL US

Candied orange slices?

j
junipero Dec 11, 2013 01:18 PM

Hi! For many years I have been making chocolate dipped candied orange slices for the holidays. I usually just cook up the blanched slices in a heavy sugar syrup and leave them out to dry for a few days. They are delicious, but the pulp tends to fall apart a bit so they don't look as perfect as I would like and they have a short shelf life as they get much harder and chewier with time. I always wish they were a little more like the ones I buy in a candy store. You know the chocolate dipped ones where the actual orange meat is intact and perfect and the texture is wonderfully soft & chewy without being overly sticky? I am assuming they use some gelatin or something in addition to the sugar. Any ideas or recipes before I just start experimenting? Thanks!

  1. Upload a photo (10 MB limit)
Delete
  1. sandiasingh Dec 11, 2013 01:54 PM

    June Taylor has a video with Martha Stewart on youtube for making candied orange (and citrus) slices. You might want to take a look at that.

    4 Replies
    1. re: sandiasingh
      j
      junipero Dec 11, 2013 02:22 PM

      Thanks. She offers a good tip to add cream of tartar to prevent crystallization but its still not the secret ingredient I was hoping for. She is just doing peels and I do it with the fruit attached. Looking for a tip to keep that fruit part firm and intact. As I do it now it requires a long sugar simmering time which causes some breakdown of the fruit. The chocolate shop version somehow avoids this.

      1. re: sandiasingh
        p
        prio girl Dec 12, 2013 12:46 PM

        I'd love to see that video. I've search Youtube and can't find it. Please post a link - thanks!

        1. re: prio girl
          j
          junipero Dec 15, 2013 04:22 PM

          Here is the video. It's actually meyer lemon peels not orange slices:

          http://www.marthastewart.com/334672/c...

          1. re: junipero
            p
            prio girl Dec 16, 2013 07:10 AM

            Thanks junipero. I couldn't get the video to play but I was able to search and find the recipe. I'll have to try this next time I have meyer lemons. http://www.marthastewart.com/349668/c...

      2. n
        ninrn Dec 11, 2013 02:49 PM

        This is the way I think they do it in bakeries. Since you just blanche the oranges in salted water and then soak them in the sugar syrup, they don't get jostled around as much as if you cook them in the syrup, and the membranes in the flesh stay more intact.

        http://www.browniepointsblog.com/2009...

        7 Replies
        1. re: ninrn
          loraxc Dec 11, 2013 03:56 PM

          I made these last year. They were delicious, but a big pain, and used a ton of sugar. I can't recall if they looked as nice as in the photo--I don't think so.

          1. re: loraxc
            n
            ninrn Dec 11, 2013 04:12 PM

            Yes, it seems like a lot of work to prettify something the OP already makes deliciously. And it does take a LOT of sugar, almost like you're mummifying the oranges in sugar, not just candying them. But I bet this is the way they get the commercial ones as firm and defined as they are. They probably also do the whole process on conveyor belts -- through a steamer then triple-doused with hot HF corn syrup -- so the slices aren't disturbed at all.

          2. re: ninrn
            j
            junipero Dec 11, 2013 07:36 PM

            Thanks for the link. Very intriguing. I'm still not convinced it would get me the exact result I'm looking for but I may try it. Next year, I guess as it's too late for this Christmas. Two weeks of changing sugar every day! Jeesh. Now that's a whole lot of commitment to a candy. Curious though. And I suppose you are right about the conveyor belt process.
            Also I did just look closely at the ingredients of some candied pineapple I saw at the gourmet supplier. Corn syrup & HFCS. It reminded me that my caramel recipe has corn syrup in it and I'm trying to remember it's properties and why it's in there. I knew once upon a time. That may be a key as well.... Maybe I should just be happy with my tried and true recipe. It's not like I've evert had any complaints. Quite the opposite, just my own obsessive foodie perfectionism keeps me wanting to take it a step further!

            1. re: junipero
              sandiasingh Dec 12, 2013 07:09 AM

              Sometimes corn syrup is used to make the coating glossy and smooth.

              1. re: junipero
                n
                ninrn Dec 12, 2013 09:18 AM

                I think your orange slices are probably really beautiful, just in a more natural way than the "perfect" ones.

                1. re: ninrn
                  j
                  junipero Dec 12, 2013 11:48 AM

                  Ok. Thanks for the pep talk. I'm going to do my own recipe again. I'll post pictures next week!

                2. re: junipero
                  loraxc Dec 12, 2013 07:19 PM

                  Honestly, people did really love them and they were juicier and somehow more wonderful than the other way. But oy, the work.

              Show Hidden Posts