The smell of orange and sugar bubbling together takes me straight back to my culinary school days, when our pastry chef taught us that the simplest techniques often create the most magical results. This candied orange slices recipe has been blowing up on social media lately, and honestly, I get why. There’s something so satisfying about transforming ordinary citrus into these glossy, jewel-like treats.
Think of it as fancy candy that you can actually make at home with just oranges, sugar, and water. The process is almost meditative – you slice, you simmer, you wait. It’s like making stained glass windows, but edible ones that taste like sunshine concentrated into chewy perfection. These homemade sugar coated orange rounds are way more impressive than they are difficult. Full details in the blog!
I’ve been perfecting this technique for years, testing different orange varieties and syrup concentrations until I found the sweet spot. My favorite discovery? Blood oranges create the most stunning ruby-colored results, though navels work beautifully too. I tested this method at least a dozen times before sharing it. You’ll love the secret timing trick I figured out.
Candied Orange Slices Recipe: Easy Delicious Treat
Ingredients
Method
- Thoroughly clean the orange peels to remove wax or any residues, then cut the oranges crosswise into thin ⅛-inch (3mm) slices, discarding the ends.
- Bring a large pot of water to a rolling boil, then drop the orange slices in and let them cook for 10 minutes to soften and reduce bitterness. Remove with a slotted spoon and plunge into ice water to cool quickly.
- Empty and clean the pot, pour in 4 cups each of sugar and water, heat it up to create a simple syrup by dissolving the sugar completely and bringing it to a boil.
- Add the drained orange slices into the syrup, lower the heat, and gently simmer for 45 to 60 minutes, stirring occasionally every 15 minutes, until the rinds look translucent.
- Place the cooked slices on wire racks over cookie sheets to catch drips, put them in an oven preheated to 175°F (79°C) for 30 minutes to start drying.
- Lightly coat each slice with granulated sugar, return them to the oven and continue drying for about 1 to 1½ hours until mostly dried but still soft and pliable.
- After drying, toss the slices in sugar again to give a sparkling finish, let them cool fully, then keep in an airtight container at room temperature until ready to enjoy.
Notes
- Make sure to wash the oranges thoroughly to avoid any wax or pesticides on the peel. Use thin slices (⅛ inch or 3mm) so the candying and drying is even. Oven drying times can vary, so watch to keep slices pliable without becoming brittle. Store candied slices in an airtight container at room temp for weeks. These treats work wonderfully as edible decorations for cakes or cocktails, or simply as a sweet citrus snack.
Why You’ll Love This Candied Orange Slices Recipe
These glossy, translucent beauties resemble edible stained glass, transforming your kitchen into a charming candy shop. The best part? You probably already have everything you needjust oranges, sugar, and water. No special equipment, no rare ingredients from specialty stores.
The texture is absolutely perfectchewy but not tough, sweet yet with a bright citrus bite that keeps things interesting. I love how they look so fancy and professional, yet the technique is surprisingly forgiving. Even if your slices aren’t perfectly uniform, they still turn out gorgeous.
Pro Tip: Make a double batch because these disappear fast! They’ll keep for weeks in an airtight container, making them ideal for gift-giving or having on hand when you need an elegant dessert garnish.
Key Ingredients & What They Do
Navel oranges are my go-to choice because they’re sweet, have thick peels that candy beautifully, and are available year-round. The thick skin is exactly what we wantit gives that perfect chewy texture after candying.
The blanching step might seem extra, but trust me on this. Ten minutes in boiling water soften the peel and remove any bitter compounds that would otherwise make your final product taste harsh rather than bright and sweet.
| Ingredient | Why It Matters | Easy Swaps |
|---|---|---|
| Navel Oranges | Thick peel, sweet flavor | Blood oranges, Cara Cara |
| Granulated Sugar | Creates syrup & coating | Cane sugar works too |
| Water | Dissolves sugar for syrup | Just use tap water |
Step-by-Step Magic Happens
The slicing is where patience pays off. Aim for ⅛-inch thicknessthick enough to hold together, thin enough to candy evenly. I use a sharp knife instead of a mandoline because I prefer control over each slice.
When simmering in the syrup, you’ll notice the transformation around the 45-minute mark. The peels become translucent and jewel-like. Stir gently every 15 minutes to prevent sticking, but don’t overdo ityou want to keep those beautiful round shapes intact.
The low-temperature oven drying is essential. At 175°F, you’re essentially dehydrating rather than baking, preserving that perfect chewy texture instead of making them brittle like crackers.
Smart Swaps & Troubleshooting
If your slices turn out too chewy, they likely needed more drying time. If they’re too crispy, either the oven was too hot or they dried too long. The sweet spot is “mostly dry but still slightly pliable”think fruit leather consistency.
Want to get fancy? Dip half of each cooled slice in melted dark chocolate for an elegant touch. Or add a pinch of cinnamon to your syrup for spiced candied orange rounds that evoke holiday vibes.
- Valencia oranges: Work well but have thinner peels
- Blood oranges: Create stunning ruby-colored results
- Cara Cara: Sweeter flavor, beautiful pink hue
- Sugar coating: Try coarse sugar for extra sparkle
Serving Ideas & Storage Tricks
These beauties shine as cake decorations, cocktail garnishes, or simply eaten as candy. I love threading them onto skewers with fresh berries for an easy, elegant dessert, or chopping them up to fold into vanilla ice cream.
Store them in an airtight container at room temperature for up to 3 weeks. If you’re stacking them, layer parchment paper between slices to prevent sticking. They actually improve after a day or two as the flavors meld together.
Gift Idea: Pack them in clear cellophane bags tied with ribbonthey look incredibly professional and make thoughtful homemade gifts that people truly appreciate.
Expert Insight: The Art of Perfect Candied Orange Slices
According to pastry chef and cookbook author Stella Parks, the key to exceptional candied orange slices lies in temperature control:
“Maintaining a gentle simmer at 200°F prevents the fruit from breaking down while allowing the syrup to penetrate evenly, creating that perfect balance of tender texture and intense citrus flavor.”
Serious Eats: The Science of Candy Making
This technique ensures your candied oranges retain their beautiful shape while developing that coveted translucent, jewel-like appearance.
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
My Candied Orange Story
Last Christmas, I decided to try making this Candied Orange Slices Recipe in my air fryer instead of the traditional stovetop method. What started as a kitchen experiment turned into pure magicperfectly translucent slices with just the right chew in half the time! Now my family requests these gem-like treats at every holiday gathering.
FAQs ( Candied Orange Slices Recipe )
How long do candied orange slices take to make?
The process takes about 2-3 hours total. Active cooking time is around 45 minutes for simmering in syrup. The remaining time is for drying, which helps achieve that perfect chewy texture without being sticky.
What type of oranges work best for this recipe?
Navel oranges are ideal because they’re seedless and have thick, sturdy peels. Valencia oranges also work well for their balanced sweetness. Avoid thin-skinned varieties like mandarins as they tend to fall apart during the candying process.
How do you store homemade candied citrus slices?
Store them in an airtight container at room temperature for up to 2 weeks. Layer parchment paper between slices to prevent sticking. For longer storage, refrigerate for up to a month or freeze for up to 3 months.
Can you dip them in chocolate after candying?
Absolutely! Make sure the slices are completely dry first. Dip them in melted dark or milk chocolate and place on parchment paper to set. This creates an elegant dessert perfect for holidays or special occasions.
Why do my orange slices turn out too soft?
This usually happens when they’re not dried long enough after simmering. Let them air dry for at least 1-2 hours, or use a low oven (170°F) for 30 minutes. Proper drying ensures they develop that signature chewy texture.
Conclusion
Your candied orange slices recipe yields gorgeous, translucent gems that taste like concentrated sunshine. The technique is surprisingly forgivingeven imperfect slices turn out beautifully glossy and chewy. You’ll love how professional they look, but honestly, the hardest part is waiting for them to finish drying in the oven!
Try dipping half of each slice in dark chocolate for an elegant twist, or add cinnamon to your syrup for festive holiday vibes. Store them between parchment paper in an airtight containerthey actually improve after a day or two as the flavors meld. A trick I learned from testing: blood oranges produce the most stunning ruby-colored results if you want to get fancy.
I’d love to see your beautiful creations! Share a photo and tag methere’s something so satisfying about homemade candy that looks this professional. Did you grow up making any special treats like this with your family? Save this recipe for your next gatheringthese disappear faster than you’d expect, and everyone always asks for the secret!
