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Low-Sugar Candied Orange Slices

Course: Dessert
Cuisine: American
Servings: 30 slices
Author: Elena Merklin
Cost: $2

Ingredients

  • 3 Large Oranges
  • 1 Cup Granulated Sugar
  • 1 Cup Splenda (Sugar Substitute)
  • 1 Cup Orange Juice
  • 1/4 Cup Finishing Sugar

Instructions

  •  Prepare the Citrus Slices
    Begin by slicing the oranges into thin slices, aiming for about ¼" or a bit more. More delicate, thin pieces may fall apart during cooking. Remove any seeds and set the orange slices aside.
  •  Create the Sweet Syrup
    Combine the orange juice, granulated sugar, and Splenda (sugar substitute) in a large pot. Bring the mixture to a boil over medium-high heat.Add the orange slices to the boiling syrup and gently stir to ensure an even coating. Reduce the heat to maintain a gentle simmer, not a rolling boil. Allow the slices to simmer for approximately 45 minutes, and as you do, adjust the heat as needed to maintain a simmer. Stirring occasionally will ensure even coating.
  •  Prepare the Sugaring Station
    While the orange slices are simmering, spread a generous amount of finishing sugar on a parchment paper-lined tray, creating a layer for coating. Place a drying or cooling rack over the sugar pan.
  •  Drain and Cool
    After the simmering time is up, remove the pot from heat. Using a fork or slotted spoon, gently lift the orange slices from the syrup, allowing the excess syrup to drip back into the pot.Place the drained slices in a single layer on the cooling rack, allowing them to drip and cool for about 30 minutes.
  •  Sugar Coating
    Once the initial cooling time is complete, flip the orange slices and let them sit for another 30 minutes. Gently dredge the orange slices in the finishing sugar on the parchment paper, ensuring both sides are evenly coated with the sugar. Arrange them back on the drying rack.
  •  Overnight Drying
    Allow the orange slices to dry overnight on the rack. This will create a delightful, crystallized sugar coating.
  •  Storage
    Transfer the candied orange slices to an airtight container and store them at room temperature. Consume the best flavor and texture within a week or two.