Ingredients
Method
- Wash the oranges, cut them in half, and squeeze out the juice. Strain through a fine-mesh sieve to remove seeds and excess pulp. Measure 1 cup of juice.
- Pour the cold water into a small bowl and sprinkle the gelatin evenly over the surface. Let it sit for 5–10 minutes until thick and spongy.
- In a medium saucepan, combine the orange juice, sugar, lemon juice, and orange zest, if using. Heat over medium-low heat, stirring until the sugar dissolves completely. Bring to a gentle simmer, then remove from the heat.
- Allow the orange mixture to cool slightly so it is no longer boiling. Add the bloomed gelatin and whisk gently until completely dissolved. Do not boil the mixture after adding the gelatin.
- Line a small 6-by-6-inch dish with parchment paper, or lightly oil silicone candy molds. Pour in the orange mixture and gently tap the dish to release air bubbles. Skim off any foam for a smoother finish.
- Let the mixture cool briefly at room temperature, then refrigerate for 4–6 hours or overnight, until completely firm.
- Lift the set jelly from the dish using the parchment paper. Place it on a cutting board and use a sharp, lightly oiled knife to cut it into small squares. If using silicone molds, carefully remove the candies.
- If desired, roll the candies in granulated sugar just before serving for a sparkling finish. The sugar coating can become sticky during storage, so coat only the candies you plan to serve.
Notes
Cook time is about 10–15 minutes and chilling takes 4–6 hours (or overnight), so total time ranges from about 4 hours 25 minutes to 6 hours 30 minutes. Makes 25–35 candies. Do not boil the mixture after adding the gelatin. Coat only the candies you plan to serve, as the sugar can get sticky in storage.