Even white chocolate skeptics will love these Candied Orange White Chocolate Bars! These beautiful candy bars are made from white chocolate flecked with orange zest, and candied orange slices are pressed into the back for a pretty stained glass effect.
Please see the Note at the bottom for additional information and suggestions.
Slice the oranges into thin rounds. Try to get them as thin as you can while still staying intact. Close to 1/8-inch is ideal. Discard the ends of the oranges.
Combine the granulated sugar and water in a medium saucepan and stir until the sugar is moistened. Put the pan over medium heat, and stir occasionally while the sugar dissolves. Bring the sugar mixture to a low boil, and once you’re sure all of the sugar is dissolved, turn the heat to medium-low and add the orange slices and stir them in.
Cut a circle of parchment paper the size of the top of the saucepan, and press it gently down on top of the oranges. It might curl up at first, but as it gets wet it will lay down flat. This will help keep the oranges that float to the top moist.
Simmer the oranges, stirring them every 20-30 minutes, for about 90 minutes total. At the end they should be very soft and mostly translucent if you hold them up to the light. Use a slotted spoon to remove them from the syrup, and lay them out on a wire rack to cool and dry. (If you’re making more than you need for the bars, keep the orange syrup and store the extra candied orange slices in syrup in the refrigerator.)
Ideally, let the candied orange slices sit out overnight, so that they’re still soft and tacky but not wet. If you are in a hurry, pat them with paper towels as they dry, and you can use them when they’re no longer warm and moist.
If you only have 1 mold, I recommend melting the white chocolate in batches, using just as much as you’ll need for each mold before melting the next batch. If you are using the recommended mold, melt 6 oz of white chocolate in the microwave, stirring well after every 30 seconds to prevent overheating. Stir in a big pinch of orange zest. If the zest is fresh it will cause the white chocolate to thicken as you stir it in, but you should still be able to stir and smooth it. (Alternately, you can use dried orange zest or a drop of orange oil to flavor the white chocolate.)
Divide the melted chocolate between the cavities and smooth it into an even layer. It’s okay if it doesn’t reach the very top of the mold—we’re going to be adding orange slices! While the white chocolate is still wet, press candied orange slices into the backs of the molds. Trim the slices if necessary so that they fit, an try to create interesting patterns with the shapes.
Refrigerate the mold for at least 10 minutes to set the white chocolate, then gently flip the mold upside down and tap out the candy bars. Repeat until you’ve made as many bars as necessary.
Candid Orange White Chocolate Bars should be individually wrapped and kept in the refrigerator for up to 3 weeks. For the best taste and texture bring them to room temperature before serving.
This recipe starts with freshly candied orange slices. I recommend using a variety of oranges for a really beautiful visual effect. You’ll need about 3 slices per candy bar, for a total of about 36 slices. You can always make a larger batch because the extras will keep beautifully in the refrigerator.This is the candy bar mold I used—it’s 2.5”x 5.5” and ¼” deep. If you use a different mold your yield and your white chocolate requirements might be different.