Candied Orange Segments (Printable Version)

Succulent orange segments gently cooked in syrup, perfect for enhancing desserts and sweet treats.

# The Ingredients You'll Need:

→ Citrus

01 - 3 large seedless navel oranges

→ Syrup

02 - 1 cup granulated sugar
03 - 1 cup water
04 - 1 teaspoon vanilla extract, optional

# Step-by-Step Instructions:

01 - Using a sharp knife, slice off both ends of the oranges. Stand the orange upright and cut away the peel and pith, following the curve of the fruit.
02 - Working over a bowl to catch juice, segment the oranges by cutting between the membranes to release the wedges. Set segments aside.
03 - In a medium saucepan, combine sugar and water. Bring to a gentle boil over medium heat, stirring until sugar dissolves.
04 - Lower heat and simmer for 5 minutes to thicken the syrup slightly. Add vanilla extract if using.
05 - Gently add the orange segments to the syrup. Simmer on low heat for 12 to 15 minutes, stirring occasionally, until the segments turn translucent and glossy.
06 - Using a slotted spoon, transfer the candied segments to a parchment-lined tray. Let cool completely.
07 - Reserve the orange syrup for drizzling or other desserts, if desired.
08 - Once cooled, use the candied orange segments to top cakes, tarts, panna cotta, or ice cream.

# Additional Tips::

01 -
  • They look like you spent hours in the kitchen when really you've got 50 minutes and a saucepan between you and dessert magic.
  • One batch tops cakes, swirls into yogurt, adorns ice cream, or floats in cocktails—basically your new kitchen MVP ingredient.
02 -
  • Low and slow heat is non-negotiable—high heat makes the segments tough instead of tender, and you'll regret rushing through this step.
  • The reserved syrup is liquid gold; save it for pancakes, yogurt, or a splash in prosecco, and it keeps your candied segments from drying out in storage.
03 -
  • Choose oranges that feel heavy and fragrant—lighter fruits tend to be drier inside and won't yield as much juice or flavor.
  • If your segments break while cooking, don't worry; reserve those pieces for syrup-soaking or fold them into yogurt instead of using them as garnish.
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