So it's been two weeks since I first started blogging about Candied Orange Slices and my quest to find the best method. I've now pulled my Brownie Points Immersion Method orange slices (pictured) from the syrup and dried them. If you have time, these are simply the most amazing gifts and this would be my preferred method. However if you are making cakes and are looking for decoration than the Repressed Pastry Chef method is great as it's quick and they are ultra tasty.
These look great! I just blanched the oranges to make some myself and discovered that the brownie bites blog with the recipe is down. Do you happen to remember the ratio of sugar to water in the initial syrup? I think I remember you add 200g each day but I can't remember the starting ratio. Thanks for posting these.
ReplyDeleteHi Shoshana! I used 1kg of sugar to 600ml of water. Happy cooking. :)
ReplyDeleteOkay, I'm gonna try this again....I had the recipe for the Brownie Bites Blog but lost it!!! is there any way you could either post the recipe or please email it to me? The website isn't working...
ReplyDeletethanks,
susan.westmoreland@gmail.com
Hi Susan. From memory you slice up 3 oranges, blanch them in boiling water before chilling them in ice water. In the meanwhile disolve 1kg of sugar in 600mls of water and then pour them over the drained blanched oranges. Then daily remove the syrup, disolve 100g of sugar, bring the mixture to the boil before pouring them over the oranges. Continue for 2 weeks. I hope this helps.
ReplyDeleteThank you, thank you, thank you so much!!! I have been looking for this recipe ever since my old computer crashed. This time I'm gonna make a hard copy.
ReplyDelete-susan