Candied Citrus

Place orange slices on top of frosted cupcakes, and pipe buttercream dots around each slice to decorate. Other citrus, such as lemons or blood oranges, can be substituted.

  • Yield: Makes about 1 dozen slices
Candied Citrus

Source: Martha Stewart Living, February 2009


  • 1 cup sugar
  • 1 cup water
  • 2 small navel oranges, cut into 1/8-inch-thick slices, seeded (or other citrus)


  1. Bring sugar and water to a boil in a large saucepan over medium heat. Reduce heat, and simmer, stirring occasionally, until clear, about 5 minutes. Add enough orange slices to fit in 1 layer. Simmer, flipping occasionally, until translucent, 20 to 40 minutes. Using a slotted spoon, transfer slices to a heatproof container. Repeat. Pour syrup over top. Let cool. Citrus in syrup will keep, covered and refrigerated, for up to 1 week.


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