Step 1

This is best done using a mandoline for thin, even slices. Aim for slices that are around 3-4mm thick.The slices need to be thick enough that they'll hold their shape but not too thick that they'll be hard to caramelize and take longer to dry.

Step 2

In a large pot, add the sugar and water and heat over medium, stirring gently. Add the cardamom pods and the seeds from a vanilla pod to the syrup and bring to a soft boil.(Optional step): Check the FAQs in the blog post above for a top tip on preparing the orange slices, so the rind isn't as bitter (if you plan to keep the skin on the slices).

Step 3

As soon as the mixture begins to boil, reduce the heat and add the orange slices to the pot. Allow the orange slices to simmer for between 30-45 minutes until the rinds start becoming slightly translucent. Occasionally turn the slices over (every 10-15 minutes) to make sure they're evenly soaking in the syrup.You can simmer them for up to an hour; however, I wanted to keep the syrup for other uses, and it evaporates and reduces more as it simmers, so I didn't.

Step 4

At this point, you have two options:Store the candied orange slices in a jar with the leftover orange simple syrupOR

Step 5

Allow the slices to dry for up to 48 hours (usually overnight is enough) in a single layer on a parchment-lined surface or cooling rack (with a tray for drips underneath). This will help the slices dry out and become perfectly chewy.You can also speed this process up using a dehydrator or oven (on the lowest heat).For less sticky slices, optionally cover them with a sprinkling of sugar.

Step 6

You can keep the prepared candied orange slices in syrup in an airtight jar in the fridge for between 3-4 weeks.Alternatively, if you plan to dry the pieces and roll them in sugar, these can be kept in an airtight container for between 2-3 months.