My homemade candied orange slices are delicious but always floppy. Shouldn't they be stiff? How do I stiffen them?
How thin are you slicing the orange? Slice thin, lay on parchment paper and sprinkle with powdered sugar, coat them rather heavily with suagr as it will melt into the orange Bake at 200 for 1 1/2 hours, Longer if needed these oven candied ones will be firmer than ones cooked in a sugar syrup. A glaceed orange slice is not supposed to be hard/crisp it will be soft due to the amount of sugar syrup that it absorbed. A candied, oven dried one will be hard and crisper since more of the moisture has been cooked or evaporated out.
heart o' gold
They need to be drier.