These candied oranges are a delightful treat, perfect for the holiday season or as a sweet snack. With just two ingredients—navel oranges and granulated sugar—you can create a chewy, flavorful confection that’s both simple and elegant.

Ingredients

• 2 large navel oranges
• 2 cups granulated sugar
• 1 cup water
• Optional: 4 oz dark chocolate
• Optional: Flaky sea salt

Preparation

1. Prepare the Oranges: Slice the oranges into 1/8-inch rounds using a mandoline for uniformity.
2. Blanch the Slices: Bring a pot of water to a boil. Add the orange slices and boil for 2 minutes. Immediately transfer them to a bowl of ice water to halt the cooking process. Once cooled, remove the slices and pat them dry.
3. Make the Syrup: In the same pot, combine the water and sugar. Heat over medium, stirring until the sugar dissolves. Attach a candy thermometer and bring the mixture to 220°F.
4. Candy the Oranges: Add the orange slices to the syrup, ensuring they are fully submerged. Continue to cook, stirring occasionally, until the syrup reaches 250°F. This process may take 20-30 minutes.
5. Cool the Slices: Using a slotted spoon, transfer the candied orange slices to a silicone baking mat or parchment paper. Allow them to cool completely, which may take several hours or overnight.
6. Optional Chocolate Coating: Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave in short bursts. Dip half of each orange slice into the melted chocolate, then sprinkle with flaky sea salt. Place them on parchment paper to set.

Storage

Store the candied oranges in an airtight container at room temperature for up to 1 month. For longer storage, keep them in the refrigerator or freezer.

Tips

• Uniform Slices: Using a mandoline ensures even slices, which helps in consistent cooking.
• Avoid Overcrowding: Ensure the orange slices are not overlapping in the syrup to allow even candying.
• Flavor Variations: Experiment with different citrus fruits like blood oranges or grapefruits for varied flavors