Main Ingredients

• 2 large oranges, thinly sliced (~1/8 inch / 3 mm thick) — any sweet variety (navel, blood, valencia, mandarin)
• 1 cup (200 g) granulated sugar + optional 1/2 cup (100 g) for coating
• 1 cup (240 ml) water for syrup + 2 cups (480 ml) water for blanching
• ¼ tsp (≈ 1 ml) vanilla extract
• Pinch of salt
• 1 drop orange gel/paste food coloring

Step 1: Prepare the Oranges

1. Wash oranges thoroughly and pat dry.
2. Slice evenly into ~1/8 inch / 3 mm rounds; remove seeds.

Step 2: Blanch (Remove Bitterness)

1. Bring 2 cups (480 ml) water to a boil.
2. Add orange slices; simmer 5–10 minutes.
3. Drain and plunge into ice water to stop cooking.

Step 3: Make the Sugar Syrup

1. Combine 1 cup sugar (200 g) + 1 cup water (240 ml) in a saucepan; simmer gently.
2. Add 1 drop orange coloring, 1 ml vanilla, and a pinch of salt.

Step 4: First Candy Cycle

1. Add blanched slices to syrup; simmer 5–10 minutes until slightly translucent.
2. Transfer slices to a rack; let syrup drip back into pot.

Step 5: Repeat Candy Cycles

1. Repeat simmer → cool cycles 2–3 more times (5–10 minutes each).
2. Helps deep flavor, translucency, and even sugar absorption.

Step 6: Drain & Dry

1. Transfer slices to a wire rack over a tray to drain excess syrup.

Step 7: Crisp the Edges (Air Fryer or Oven)

1. Air Fryer: Preheat to 300°F / 150°C. Air-fry 8–10 minutes; flip halfway.
2. Oven: Preheat to 250°F / 120°C. Bake 15–20 minutes; flip halfway.
3. Goal: Slightly crisp edges, chewy glossy interior.

Step 8: Cool Completely

1. Cool fully on rack; slices firm as they cool.

Step 9: Optional Sugar Coating

1. Toss cooled slices in 1/2 cup (100 g) extra granulated sugar for sparkle.

Step 10: Serve & Enjoy

1. Use as snacks, cocktail garnish, dessert decoration, or charcuterie toppings.

Why blanch first?

Blanching removes bitterness from the peel and helps the slices candy more evenly.

Why multiple candy cycles?

Short repeated simmering helps sugar penetrate the slices gradually for chewy centers and crisp edges.

Can I make them less sweet?

Use ¾ cup (150 g) sugar or sweeteners like honey or maple syrup; flavor with vanilla or spices.

Can I use other citrus fruits?

Yes — lemons, limes, mandarins, and blood oranges work beautifully.

Do I need an air fryer?

No — a 250°F / 120°C oven works perfectly for light crisping.

When do I add vanilla & salt?

Add both to the syrup after it begins to simmer, before the first candy cycle.

How can I use them best?

On cakes, cocktails, cheesecakes, charcuterie boards, dipped in chocolate, or packaged as edible gifts.