🧡 Introduction
If you’ve ever wondered how to turn simple oranges into glossy, jewel-like confections, this Candied Orange Slices Recipe will amaze you. These chewy, translucent slices of citrus perfection aren’t just candy—they’re an edible decoration, a cocktail garnish, and a gourmet treat all in one.
Unlike store-bought versions, these homemade candied orange slices burst with real citrus flavor, gentle sweetness, and a delightful chew. Plus, they’re naturally stunning, making them ideal for holiday gifts, cake toppers, or tea-time snacks.
Let’s dive into the simple yet magical process that transforms ordinary oranges into glowing gems of sweetness. 🍬
📋 Quick Overview
| Feature | Details |
|---|---|
| Course | Candy / Snack |
| Cuisine | International |
| Difficulty | Easy |
| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Drying Time | 2–4 hours |
| Total Time | ~2 hours |
| Servings | 30–40 slices |
| Calories | 28 kcal per slice |
| Shelf Life | 2–3 weeks (room temp) or 1 month (fridge) |
🌟 Why You’ll Love This Recipe
- 🍊 Bursting with natural orange flavor — fresh, zesty, and perfectly balanced.
- 🎂 Versatile — ideal for garnishing desserts, cocktails, or cheese platters.
- 🎁 Perfect for gifting — wrap them in cellophane bags or jars for homemade presents.
- 💎 Elegant presentation — their glossy translucence adds beauty to any dish.
- 🕒 Long-lasting — stays fresh for weeks in an airtight container.
🍊 Ingredients You’ll Need
You only need a handful of simple ingredients — but quality matters here.
- 3–4 large navel oranges (organic preferred)
Firm, thick-skinned oranges hold shape best during candying. - 2 cups granulated sugar (for syrup)
- 2 cups water (for syrup)
- 1 cup granulated sugar (for coating, optional)
- (Optional flavor boosters:)
- ½ teaspoon vanilla extract for a floral aroma
- Pinch of ground cinnamon or clove for warmth
- Colored sugar or sprinkles for decorative finishes
🧠 Pro Tip: Use navel or Cara Cara oranges — they’re flavorful and peel beautifully. Avoid soft or thin-skinned varieties.
🔪 Step-by-Step Instructions
Step 1: Prepare the Oranges
- Wash oranges thoroughly in warm water to remove wax or residue.
- Slice into ¼-inch (6 mm) rounds using a sharp knife.
- Remove seeds carefully while keeping peel intact.
Tip: Even thickness ensures uniform candying and drying.
Step 2: Blanch the Slices
This step removes bitterness from the peel and softens texture.
- Bring a large pot of water to a boil.
- Add orange slices; blanch for 2 minutes.
- Drain and repeat twice more with fresh water each time.
- Gently pat slices dry with paper towels.
🧠 Why blanch three times? It removes bitter pith compounds like naringin and balances sweetness later.
Step 3: Make the Sugar Syrup
- Combine 2 cups sugar and 2 cups water in a wide saucepan.
- Heat gently, stirring until sugar fully dissolves.
- Reduce heat to low simmer — avoid boiling too vigorously.
You’re creating a stable syrup that candy-coats the fruit evenly without crystallizing.
Step 4: Candy the Orange Slices
- Add orange slices to the syrup in a single layer.
- Simmer gently for 45–60 minutes, turning every 15 minutes.
- Slices should turn translucent and glossy, not brown.
🧡 Visual cue: When the syrup thickens slightly and the slices look like stained glass, they’re done.
Step 5: Drain and Cool
- Using tongs, transfer slices to a wire rack set over parchment paper.
- Let drain for 15–20 minutes until tacky but not dripping.
You can stop here for naturally shiny slices, or move to the next step for sugar coating.
Step 6: Sugar Coat (Optional but Stunning)
- Roll each slightly sticky slice in granulated sugar.
- Shake off excess and return to the rack.
- Allow to dry completely for 2–4 hours, or speed up in a 200°F (95°C) oven for 1–2 hours.
Pro Tip: Rotate trays halfway through drying for even texture.
🧂 Expert Tips for Perfect Results
- Don’t skip blanching — it’s the secret to removing peel bitterness.
- Low and slow wins — simmering gently prevents tough rinds.
- Non-reactive pan only — stainless steel or enamel avoids metallic aftertaste.
- Check translucence, not just time — every orange behaves slightly differently.
- Reuse leftover syrup — drizzle over pancakes, yogurt, or cocktails.
🍫 Flavor Variations
| Type | Add During Syrup Stage |
|---|---|
| Spiced Orange | Cinnamon stick, clove, star anise |
| Citrus Mix | Add lemon or blood orange slices |
| Vanilla Dream | 1 tsp pure vanilla extract |
| Chocolate-Dipped | After drying, dip half in melted dark chocolate |
| Boozy Glaze | Add 1 tbsp Grand Marnier or rum for adults |
🧊 Storage & Shelf Life
| Storage Method | Duration | Tips |
|---|---|---|
| Room Temperature | 2–3 weeks | Store in airtight jar with parchment layers |
| Refrigerator | 1 month | Ideal for humid climates |
| Freezer | Up to 3 months | Thaw at room temp before using |
🍰 Creative Ways to Use Candied Orange Slices
✨ Dessert Garnish
- Top cakes, cupcakes, or cheesecakes for a show-stopping finish.
- Chop and fold into shortbread cookies or scones.
🍸 Drinks & Cocktails
- Float in mulled wine, tea, or sparkling water.
- Garnish margaritas, spritzers, or gin cocktails.
🎁 Gifting Ideas
- Package in jars with ribbons for homemade edible gifts.
- Pair with dark chocolate or candied ginger for a gourmet mix.
🧀 Charcuterie Pairings
- Serve alongside aged cheddar, brie, or blue cheese.
- Add contrast to salami or prosciutto boards.
🧮 Nutrition Facts (Per 1 Slice)
| Nutrient | Amount |
|---|---|
| Calories | 28 kcal |
| Carbohydrates | 7.2 g |
| Sugar | 6.8 g |
| Fiber | 0.4 g |
| Protein | 0.1 g |
| Fat | 0 g |
| Sodium | 1 mg |
Note: Nutrition may vary based on orange size and sugar coating.
❓ Frequently Asked Questions
Q1: Why are my candied orange slices turning hard?
They were likely overcooked or the syrup boiled too vigorously. Keep the temperature low and steady.
Q2: Can I use honey instead of sugar?
You can substitute half the sugar with honey for a softer texture and floral note, but avoid full replacement—it prevents proper candying.
Q3: My slices are still sticky after drying—what went wrong?
They may need more time to dry or were undercooked. A short stint in a low oven (200°F) usually fixes this.
Q4: Can I reuse the leftover syrup?
Absolutely! It’s a flavorful orange-infused syrup—perfect for cocktails, lemonade, or glazing cakes.
Q5: Can I make these with blood oranges or mandarins?
Yes! Blood oranges give a gorgeous red hue; mandarins are naturally sweeter but thinner, so reduce simmering time by 10–15 minutes.
Q6: How can I make my candied slices extra glossy?
After drying, brush lightly with a thin coat of syrup before storing for that perfect glassy shine.
🌞 Conclusion
There you have it — your complete guide to making Candied Orange Slices that look straight out of a pâtisserie window. With just oranges, sugar, and a little patience, you’ve created something that’s as beautiful as it is delicious.
Whether you serve them on desserts, gift them to friends, or enjoy them with tea, these homemade candied oranges bring a burst of sunshine to every bite.
So grab those oranges and let your kitchen smell like sweet citrus magic — your future self (and your desserts) will thank you! 🍊✨
