Use these, gorgeous, easy-to-make delights as garnishes to beautify your most special creations. But, they’re more than just eye candy – you’ll love the sweet, chewy, citrusy taste as much as any candy you’ve ever tried.
- 2 cups (500 ml) water 2 cups (500 ml) water
- 2 cups (400 g) Redpath Simply Raw™ Turbinado Sugar 2 cups (400 g) Redpath Simply Raw™ Turbinado Sugar
- 3 oranges, washed; sliced ¼- to ½-inch thickness 3 oranges, washed; sliced ¼- to ½-inch thickness
In a medium saucepan, combine water and the Redpath Simply Raw™ Turbinado Sugar. Place over medium heat and bring to a simmer. Stir to dissolve sugar.
Carefully slide the orange wheels into the simmering sugar mixture, one at a time, until all slices are in the simple syrup; this prevents them from sticking together.
Flip the oranges periodically until wheels are translucent; approximately 20 minutes.
Reduce heat to low and cook at a gentle simmer for an additional 10 minutes, turning occasionally, until slices are tender but still intact. Use a slotted spoon or tongs to carefully remove the slices to a wire cooling rack placed over a parchment-lined baking sheet. Allow excess syrup to drip off.
Use immediately, if a more pliable citrus wheel garnish is desired. If a firmer candied citrus wheel is desired, allow to air-dry for at least 6 hours, but preferably overnight.
Store candied citrus wheels in a cool place, in an airtight container, layered between parchment or wax paper.
*Lemons, limes, and/or grapefruits can be used instead of oranges, depending on what is being garnished.
*Use the leftover simple syrup to flavour hot or iced teas, or use to moisten cake layers before icing.
*Thinner slices may cook faster than thicker or bigger slices. Remove those wheels, if they begin to fall apart.
*Thicker wheel slices will take longer to air-dry than thinner slices.
*Do not store candied wheels in the refrigerator as the moisture in the fridge will make the slices sticky.
Related Recipe: Citrus Pound Cake with Lime Syrup Glaze