Candied orange slices are a chewy, sweet, and slightly tangy confection that highlights the bright flavor of citrus. With just oranges and sugar, you can create an elegant treat that works as a snack, a garnish, or a decorative addition to desserts and drinks.
Why You’ll Love This Recipe
- Only 2 ingredients (oranges + sugar)
- Versatile: use for snacking, baking, cocktails, or even savory dishes
- Naturally vegan & gluten-free
- Make-ahead friendly: keeps well for up to a month
- Two-for-one recipe: also yields orange-infused syrup for drinks and cakes
- Beautiful presentation: jewel-like slices, or frost with sugar for a sparkling finish
Ingredients
- 3 small oranges or tangelos (about 18–20 slices)
- 3 cups granulated sugar
- 3 cups water
Instructions / Step-by-Step
- Prepare oranges: Slice into thin ¼-inch rounds using a sharp knife or mandoline for uniform pieces.
- Make syrup: In a large skillet or saucepan, combine the sugar and water. Heat over medium-high, stirring occasionally until the sugar is dissolved and the mixture begins to boil.
- Simmer oranges: Reduce heat to maintain a gentle simmer. Add the orange slices in a single layer (slight overlap is okay). Simmer 45–60 minutes, turning occasionally, until the peel turns translucent.
- Dry slices: Remove the slices with tongs and lay them in a single layer on a wire rack. Allow them to dry at room temperature, uncovered, for 24–48 hours, until they are tacky but set (like gummy candy).
- Optional finishes:
- Roll in granulated sugar for a frosted look.
- Dip in melted chocolate (half or fully) and sprinkle with flaky salt for a sweet-salty twist.
Yield & Timing
- Makes: 18–20 candied slices
- Prep time: ~10 minutes
- Cook time: ~1 hour
- Drying time: 24–48 hours
- Total time: ~1 day 1 hour 10 minutes
Storage
- Room temperature: store in an airtight container for at least 1 month. Separate layers with parchment to avoid sticking.
- Refrigerator: optional, but not necessary.
- Freezer: not recommended—texture changes.
- Syrup: Save the leftover orange syrup in a jar in the fridge. Use it in sparkling water, cocktails, or cakes.
Variations
- Citrus swap: Try lemons, limes, blood oranges, or even persimmons.
- Half-moon shapes: Cut large orange slices in half for better structure while simmering.
- Decorative use: Top cheesecakes, tarts, loaves, or layer cakes.
- Cocktail garnish: Use small clementines or mandarins for bite-sized candied rounds.
FAQs
- Why are my slices soggy? They weren’t cooked long enough—simmer until the pith looks translucent.
- Do they need refrigeration? No, they’re shelf-stable at room temperature.
- How long do they last? At least 1 month when stored properly.
- My syrup caramelized — what now? Remove slices, rinse pan, and start fresh with new sugar syrup. Maintain only a gentle simmer.
- Why do small oranges work best? They hold shape better during simmering and make neater slices.
- Can I use less sugar? No, the sugar syrup preserves the fruit. Reducing it results in boiled oranges, not candy.
Conclusion
This classic orange candy recipe transforms fresh citrus into a vibrant, chewy treat. Whether enjoyed plain, rolled in sugar, dipped in chocolate, or used as a garnish, candied orange slices bring elegance and brightness to both everyday snacking and special occasions.