Step 1
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.
Step 2
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.
Step 3
Flip the oranges periodically until wheels are translucent; approximately 20 minutes.
Step 4
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.
Step 5
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.
Step 6
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
