A historical confectionery from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). These are nice served with the last course of dinner. Any fruit the same.
Preserved exactly as written in the original source
Peel and quarter the oranges
make a syrup in the proportion of one pound of sugar to one pint of water
let it boil until it will harden in water
then take it from the fire and dip the quarters of orange in the syrup
let them drain on a fine sieve placed over a platter so that the syrup will not be wasted
let them drain thus until cool, when the sugar will crystallize
Modern guidance to help you succeed with this vintage recipe
Boiling sugar and water to the hard crack stage (300-310°F) creates a supersaturated solution with minimal moisture. When the hot syrup coats the orange segments and cools, the sugar molecules crystallize around the fruit, forming a crunchy, glass-like coating. The citrus oils in the peel help prevent the sugar from becoming overly sticky while adding aromatic complexity to the candy shell.
The candied oranges can be made up to 1 week ahead. Once fully crystallized and dry to the touch (about 2-4 hours), layer between sheets of parchment paper in an airtight container.
Store candied oranges in an airtight container at room temperature for up to 2 weeks. Place parchment paper between layers to prevent sticking. Do not refrigerate, as condensation will dissolve the sugar coating. If the coating becomes sticky due to humidity, briefly dry the pieces in a 200°F oven for 10-15 minutes.
AI-generated tips from Chef Cecil's culinary database
The candied oranges can be made up to 1 week ahead. Once fully crystallized and dry to the touch (about 2-4 hours), layer between sheets of parchment paper in an airtight container.
Store candied oranges in an airtight container at room temperature for up to 2 weeks. Place parchment paper between layers to prevent sticking. Do not refrigerate, as condensation will dissolve the sugar coating. If the coating becomes sticky due to humidity, briefly dry the pieces in a 200°F oven for 10-15 minutes.
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