Classic Candied Orange Slices a bright, chewy, old-fashioned citrus candy made from fresh oranges simmered in a simple syrup, then dried to a perfect gummy-like texture. I like using these as a sweet snack, a beautiful dessert garnish, or even a homemade gift around the holidays. This recipe brings out the vibrant flavor of oranges while adding just the right amount of sweetness.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
3 small oranges or tangelos (about 18–20 slices)
3 cups granulated sugar
3 cups water
Directions
I start by washing the oranges thoroughly and slicing them into thin ¼‑inch rounds. A mandoline works best to keep the slices even, but a sharp knife does the job too.
In a large saucepan, I combine the sugar and water. I heat this over medium-high and stir until the sugar dissolves and the mixture comes to a boil.
Once boiling, I reduce the heat to keep a gentle simmer, then add the orange slices in a single layer. They can overlap a little if needed. I simmer them for 45–60 minutes, flipping them occasionally, until the peels look translucent.
Using tongs, I carefully lift the slices out and lay them on a wire rack in a single layer. I let them dry at room temperature, uncovered, for 24 to 48 hours. They should feel tacky but set—like chewy candy.
For an optional finishing touch, I sometimes roll the slices in sugar for sparkle or dip them halfway in melted chocolate, then top with flaky salt for a fancy twist.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 60 minutes
Drying Time: 24–48 hours
Total Time: about 1 day 1 hour 10 minutes
Servings: about 18–20 slices
Calories: ~70 per slice
Variations
Chocolate Dipped: I like to dip half of each slice in dark chocolate for a gourmet version.
Sugar-Coated: Rolling the dried slices in extra granulated sugar gives them a frosted, candy-like finish.
Spiced Syrup: I sometimes add a cinnamon stick or a few cloves to the syrup for a warm, spiced version.
Citrus Mix: Instead of just oranges, I mix in blood oranges, lemons, or even grapefruit slices for variety.
Cocktail Garnish: I dehydrate the slices slightly longer for a crispier texture to use as a fancy drink garnish.
Storage/Reheating
I store candied orange slices in an airtight container at room temperature for up to 2 weeks. To extend their shelf life, I refrigerate them for up to a month, separating layers with parchment paper to prevent sticking. I don’t reheat these—just enjoy them as-is or add them straight to desserts.
FAQs
What type of oranges work best for this recipe?
I usually go with small navel oranges or tangelos because they're sweet and not too bitter. Thin-skinned varieties are easier to candy evenly.
Can I use a dehydrator instead of air drying?
Yes, I can speed up the drying process using a dehydrator set to a low temperature (around 120°F) for about 4–6 hours, checking for tackiness.
Why do my orange slices turn out bitter?
Bitterness can come from using thick-skinned or underripe oranges. I make sure to simmer the slices long enough for the rinds to soften and sweeten properly.
Can I freeze candied orange slices?
I don’t recommend freezing them because it can mess with the texture once they thaw. They’re best stored in a cool, dry place.
How can I use candied orange slices?
I like using them as cake decorations, tucking them into gift boxes, topping cocktails, or just snacking on them straight from the jar.
Conclusion
Classic candied orange slices are one of my favorite old-fashioned treats to make. They’re easy, naturally beautiful, and full of citrus flavor. Whether I’m giving them as gifts, using them as a garnish, or just indulging in a chewy sweet bite, they never disappoint.
📖 Recipe:
Classic Candied Orange Slices
- Total Time: 1 day 1 hour 10 minutes
- Yield: 18–20 slices
- Diet: Vegan
Description
Classic Candied Orange Slices are a chewy, sweet, and tangy citrus treat made by simmering fresh orange slices in simple syrup and drying them to a gummy texture. Perfect as a snack, garnish, or homemade gift.
Ingredients
3 small oranges or tangelos (about 18–20 slices)
3 cups granulated sugar
3 cups water
Instructions
- Wash the oranges thoroughly and slice them into ¼-inch rounds using a mandoline or sharp knife.
- In a large saucepan, combine the sugar and water. Heat over medium-high, stirring until the sugar dissolves and the mixture comes to a boil.
- Reduce heat to a gentle simmer and add the orange slices in a single layer. Simmer for 45–60 minutes, flipping occasionally, until the peels look translucent.
- Using tongs, remove the slices and lay them in a single layer on a wire rack.
- Let them dry at room temperature, uncovered, for 24 to 48 hours, until tacky and chewy.
- Optional: Roll in extra sugar for sparkle or dip in melted chocolate and top with flaky salt.
Notes
Use thin-skinned oranges like navel oranges or tangelos for best results.
Add spices like cinnamon or cloves to the syrup for a warm flavor twist.
Mix citrus varieties for color and flavor variety.
Store in an airtight container at room temperature for 2 weeks or refrigerate for up to a month.
Not recommended for freezing due to texture changes.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Candy
- Method: Simmering & Drying
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 70
- Sugar: 16g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
