OLD FASHIONED ORANGE CANDY
Makes: about 80–100 pieces
Ingredients:
- 8 cups fresh orange juice (strained, no pulp)
- 3 cups granulated sugar
- 1½ cups light corn syrup (or glucose syrup)
- ½ cup cold water
- 8 tablespoons unflavored gelatin powder
- 2 tablespoons orange zest (very fine)
- 2 tablespoons lemon juice
- ½ teaspoon salt
- Orange food coloring (optional)
- 2–3 cups coarse sugar (for coating)
Instructions:
Bloom the gelatin
- Mix gelatin with cold water in a bowl
- Let it sit 10 minutes until spongy
Cook the base
In a large heavy pot, combine:
- Orange juice
- Sugar
- Corn syrup
- Orange zest
- Salt
Bring to a gentle boil, stirring until sugar dissolves
Simmer 8–10 minutes (do not overboil)
Add gelatin
- Lower heat
- Stir in bloomed gelatin until fully melted
- Add lemon juice
- Add food coloring if using
- Remove from heat
Set the candy
- Pour into a large parchment-lined baking pan
- Smooth the top
- Cool at room temp, then refrigerate 6–8 hours or overnight
Cut & sugar
- Cut into wedges, slices, or half-moon shapes
- Toss each piece in coarse sugar
- Shake off excess
Texture Tips (this is the secret!)
- Soft & old-school → don’t overcook
- Too firm? Next time reduce gelatin by 1 tbsp
- Too sticky? Let candies air-dry 12–24 hrs
Storage:
- Airtight container
- Room temp: 1 week
- Fridge: 3 weeks