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Candied Orange Slices with Dark Chocolate and Ginger Recipe

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These Candied Orange Slices are a delightful treat combining the natural sweetness and zesty flavor of navel oranges simmered in a spiced sugar syrup, then slowly dried to achieve a tender, chewy texture. Finished with a dip in rich dark chocolate and a hint of sea salt, these slices offer a perfect balance of tangy, sweet, and slightly spicy notes, making an elegant snack or decorative garnish for desserts.

Ingredients

For the Candied Oranges

  • 4 medium navel oranges (washed)
  • 2 cups water
  • 2 cups sugar
  • 2 inch fresh ginger, peeled and sliced into 4 pieces
  • 1 small handful whole cloves

Finishing

  • 1/4 cup sugar (for coating)
  • 3/4 cup dark chocolate chips
  • Maldon or sea salt (optional)

Instructions

  1. Prepare Sugar Syrup: In a large sauté pan, combine 2 cups of water, 2 cups of sugar, sliced ginger, and whole cloves. Bring to a boil while stirring to dissolve the sugar completely, then reduce heat to low.
  2. Slice Oranges: Cut the washed navel oranges crosswise into 1/4-inch thick slices, discarding the end pieces to ensure even cooking and presentation.
  3. Simmer Orange Slices: Place the orange slices in a single layer into the pan with the simmering sugar syrup. Bring back to a gentle boil, then reduce heat to low, cover, and let them simmer for 50-60 minutes until the peel is tender and the white pith becomes translucent. Stir occasionally to keep slices submerged.
  4. Dry Orange Slices: Transfer the simmered orange slices to a wire cooling rack set over a parchment-lined cookie sheet. Gently pat both sides with paper towels to remove excess syrup.
  5. Air Dry (Optional): If your environment is warm and dry, let the orange slices air dry at room temperature for 24 hours. If still sticky, proceed to oven drying.
  6. Oven Drying: Preheat the oven to 130℉ with convection if available. Place the orange slices on the cookie sheet in the oven for approximately 3 hours, turning occasionally to allow even drying. The slices should be mostly dry but still slightly tacky.
  7. Sugar Coating: Once firm and chewy, dip both sides of each orange slice in the remaining 1/4 cup sugar to reduce stickiness and add extra sweetness. This step is optional.
  8. Melt Chocolate: Melt the dark chocolate chips in a microwave-safe bowl using 30-second bursts, stirring after each until smooth and fully melted.
  9. Prepare for Chocolate Dipping: Line the cooling rack (removed from the cookie sheet) with fresh parchment paper for easy cleanup.
  10. Chocolate Dip: Dip half of each orange slice into the melted chocolate, then place back on the parchment paper. Optionally sprinkle lightly with Maldon or sea salt for flavor contrast.
  11. Set Chocolate: Refrigerate the chocolate-dipped orange slices until the chocolate is firm and set, about 15-30 minutes.
  12. Storage: Store finished candied orange slices in an airtight container in the refrigerator for up to 4 days or freeze up to 2 weeks for longer preservation.

Notes

  • Ensure orange slices are thin and evenly cut for consistent cooking and drying.
  • Simmer gently to avoid breaking the slices.
  • Drying times may vary based on humidity and oven performance; check periodically.
  • Use high-quality dark chocolate for best flavor.
  • Chocolate dipping and sugar coating are optional but add texture and taste contrast.
  • For a nutty twist, try sprinkling chopped nuts instead of salt on the chocolate.

Find it online: https://cozyplatter.com/candied-orange-slices-with-dark-chocolate-and-ginger-recipe/