CANDIED ORANGE  RECIPE BY

KIRSTEN TIBBALLS
Kirsten takes you through the 6-7 day process of creating candied orange fillets. This
method can be applied to a variety of different fruits and allows the fruit to absorb enough
sugar to preserve them for a long period of time.

BEGINNER

CANDIED ORANGE
6 DAYS

MAKES UNLIMITED

DAY 1
METHOD
INGREDIENTS

Using a small sharp knife, cut the ends off each orange and cut
4 whole oranges
them into quarters. Remove the flesh and most of the pith from
QS water
the oranges and cut the orange skin into
QS salt
individual strips.
1250g (44.09oz) caster (superfine) sugar
750g (26.46oz) water
Boil a pot of water with a generous pinch of salt. Blanche the
orange fillets quickly and then drain. Heat the caster sugar and
EQUIPMENT
water until all the sugar is dissolved and then s
ubmerge the orange fillets. Cut a disc out of baking paper and
large drum sieve
place it directly on the syrup so it touches the surface. Place
the saucepan somewhere where it won’t get moved and leave it
for 24 hours.

DAY 2
METHOD
INGREDIENTS
After 24 hours, drain the orange fillets with a sieve. Place the
QS caster (superfine) sugar
collected syrup back in a saucepan and bring to the boil togeth-
EQUIPMENT er with the 125g of caster sugar. Turn the heat off and gently
add in the orange fillets, cover once again with a disc of baking
large drum sieve paper placed directly on the syrup so it touches the surface.
Place the saucepan somewhere where it won’t get moved for 24
hours.

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.
DAY 3
METHOD
INGREDIENTS
After 24 hours, drain the orange fillets. Place the collected
QS caster (superfine) sugar
syrup back in a saucepan and bring to the boil together with the
125g of caster sugar. Turn the heat off and gently add in
EQUIPMENT the orange fillets, cover once again with a disc of baking paper
placed directly on the syrup so it touches the surface. Place the
large drum sieve saucepan somewhere where it won’t get moved for 24 hours.

DAY 4
METHOD
INGREDIENTS
After 24 hours, drain the orange fillets. Place the collected
QS caster (superfine) sugar
syrup back in a saucepan and bring to the boil together with the
125g of caster sugar. Turn the heat off and gently add in
EQUIPMENT the orange fillets, cover once again with a disc of baking paper
placed directly on the syrup so it touches the surface. Place the
large drum sieve saucepan somewhere where it won’t get moved for 24 hours.

DAY 5
METHOD
INGREDIENTS
After 24 hours, drain the orange fillets. Place the collected
QS caster (superfine) sugar
syrup back in a saucepan and bring to the boil together with the
125g of caster sugar. Turn the heat off and gently add in
EQUIPMENT the orange fillets, cover once again with a disc of baking paper
placed directly on the syrup so it touches the surface. Place the
large drum sieve saucepan somewhere where it won’t get moved for 24 hours.

DAY 6
METHOD
INGREDIENTS
After 24 hours, drain the orange fillets. Place the collected
QS caster (superfine) sugar
syrup back in a saucepan and bring to the boil together with the
250g of liquid glucose. Place the orange fillets in a
EQUIPMENT container and cover with the prepared syrup and, once cool,
seal with a lid. Store in the fridge or freezer until required.
large drum sieve

Recipe from SAVOUR ONLINE CLASSES | savourschool.com.au

Copyright ©2017 Savour Chocolate & Patisserie School. All rights reserved.