Candied Orange Slices
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Sugar-coated candied oranges slices are perfect for decorating all sorts of desserts and they make wonderful holiday gifts. The process is simple and you can have sweet, chewy candied oranges in no time!
Candied Orange Slices
I’ve made candied lemon peel before and used them to top my vanilla cupcakes with lemon cream cheese frosting.
I enjoyed them so much that I thought I do the same but with orange instead. I used them to garnish an orange pound cake and these chocolate orange brownies and it was a smashing hit.
The process is simple but it does take a while. First, you boil the slices. Then, you simmer them in sugar water that will turn to syrup. It takes close to one hour for the water to reduce and become syrupy.
The longest part is waiting for the slices to dry. It took close to 24 hours for my slices to dry completely.
Once the slices dry, the sticky slices are dipped in sugar and ready for use. You can enjoy the candied orange slices dipped in chocolate or use them to decorate your favorite dessert.
Why this recipe works
- This recipe calls for boiling the oranges for 2 minutes before you candy them. This helps eliminate the bitterness found in the white part of the peel.
- A dip in an ice bath stops the orange slices from cooking and becoming too soft.
- After the slices simmer in a sugar syrup, they need to dry for about 24 hours. This will leave you with perfectly chewy candied orange slices.
Getting the perfect Orange Slice
It’s important not to slice the oranges too thick or too thin. The thicker they are the longer it will take for them to dry.
But on the other hand, the thinner they are the less likely they are to hold their shape.
I sliced a few that were on the thin side and most of the orange flesh completely disappeared during the candying process. Aim for about 3mm thick. And use a mandolin to make it easier.
Use any type of orange for this recipe! I used tangelos but there are numerous varieties to choose from. My only recommendation is to choose a variety that is small in size.
Ingredients for orange slice candy
Candied oranges require only three ingredients! Oranges, water, and sugar.
You can use any variety of orange that’s in season. Different varieties will be in season during different times of the year. See the list below…
- Navel Oranges: November – May
- Tangerines: November – May
- Mandarin Oranges: December – January
- Honeybells: January – February
- Temples: February – March
- Cara Cara Oranges: March – March
- Tangelos: April – April
- Valencia Oranges: June – June
No matter the time of year, there are oranges in season.
How to make candied orange slices
Making orange slices candy is extremely easy but a bit time-consuming. However, the end product is completely worth the time it takes.
Boil the slices
Start by boiling the orange slices for 2 minutes. This helps eliminate any bitterness found in the white part of the peel.
Immediately transfer the boiled slices to an ice bath to stop them from cooking any further and discard the water.
Candy the orange slices
Bring equal parts sugar and water to a boil. I used four cups of each in a large pot. This gave me enough liquid to candy 4 small oranges.
Once the sugar water is boiling, reduce the heat to medium-low. Add the chilled orange slices and let them simmer for one hour. Gently stir the slices every 15 minutes to make sure they are all getting coated evenly in the syrup.
After an hour, the slices should start to appear translucent around the rinds. They won’t be completely translucent, but you’ll notice they are lighter.
At this point, remove the orange slices from the sugar water and place them in an even layer on a wire cooling rack. Make sure the rack is set over a baking pan to catch any drippings.
Let the slices sit for up to 24 hours until they are completely dry. You can coat them in sugar, dip them in chocolate, or use them as they are.
If you enjoy orange treats, you’ll also love these recipes:
Candied Orange Slices
Ingredients
- ice water
- 8 cups (1920 ml) water, divided
- 4 small oranges, such as tangelos
- 4 cups (800 g) granulated sugar, plus more for coating
Instructions
- Fill a large bowl with ice water and set it aside.
- Add 4 cups (960 ml) of the regular water to a large saucepan and bring to a boil over high heat. Add the orange slices. Boil for 2 minutes. Transfer the orange slices to the bowl of ice water and discard the boiled orange water.
- In the same saucepan, add the remaining 4 cups (960 ml) of water and the sugar. Bring to a boil over medium heat, stirring occasionally until the sugar has completely dissolved.
- Turn the heat to medium-low and add the orange slices. Simmer for 45-60 minutes or until the rinds are slightly translucent. Gently swirl the oranges every 15 minutes to make sure they are evenly coated with the sugar water.
- Transfer the slices to a cooling rack set over a large baking sheet. Let them sit for up to 24 hours or until dry.
- Dip the candied orange slices in granulated sugar, if desired. Use immediately or store them in an airtight container in the refrigerator for up to 1 month.
Notes
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.
How do we store them so that we can use them through the year. I live in India and it’s humid there. Thank you.
These are only good for up to 1 month stored in the refrigerator.
Somebody said they freeze the slices.
Just made these they look great ! They are drying now ! Question if anyone does anything with the leftover orange infused simple syrup? Hate to waste it!
I just toss it. I don’t find it flavorful enough to use for anything. You could possibly use it to brush over cake layers to keep them moist.
I just made today for first time. Good results. When they were done I gently boiled the syrup to evaporate more water and concentrate the flavors. Turned out great! Made this just for the syrup as hubby likes to use in Old Fashioned.
I’ve actually used it to make buttercream before and it turned out not bad. Can also just use it maybe for pancakes or to add to lemon ginger tea.
I would use as the syrup for any type of canned fruit. It might need to be thinned with a little water.
Keep the leftover syrup for your next batch of orange candies.
Yes!! For drinks! Coffee, cocktails, desserts! You name it.Never throw out simple syrup!
I always have flavored simple syrup in the fridge for my daughter to mix up a lemonade or put in soda water. It’s super for an old fashioned, margarita or any type of cocktail. For when guests come over. I added clove, a few cranberries for color and a cinnamon stick for this batch to use in holiday cocktails. You could add more zest, pumpkin pie spice, or anything really to go with orange! Orange in coffee is SO good! (I usually use orange bitters, maybe this would be good?)
Also to soak baked cakes and angel food cakes.
Oh! Also can be used as a base for your Cranberry sauce!
That sounds like a great idea! I use red wine instead of water when I make my cranberry sauce — you’ll never go back to water if you try it! Any ‘ole wine works, even bottles previously opened. I add cinnamon sticks to the batch.
Doesn’t matter how much sugar you pour into your cranberry sauce, it never seems like enough.
I think it would make amazing flavored ice cubes that could be added to a glass of whiskey or bourbon.
I think you can use it on cakes in between layers if the cake was accidentally over baked. That will add some moisture and extra flavor especially with chocolate cakes. I think it can also be used in cocktails that use vodka and some citrus. Another tip for the water that is used to boil the oranges it’s to add a little honey. It makes wonderful tea that is soothing especially for colds.
I use it for simple syrup in cocktails
I love this recipe! I added a little splash of vanilla while it was simmering. It was delicious and made the house smell great. I highly recommend.
You should give grapefruit and Meyer lemon a try. I’ve candied just bout every citrus out there but those were my favorites.
Thanks for sharing! I will have to try that!
Have you tried it with Bergamot..? I have a tree in our yard in Saudi… thinking about trying to candy the skin. Any thoughts ?
I modified the recipe a little as I followed all the steps then used my dehydrator to firm them up a little more. Absolutely delicious. Thank you for sharing, these will become my go to recipe for candied oranges.
Can candied citrus slices be frozen
Hi Bonnie! I actually haven’t tried freezing it. I imagine it might be okay but the sweetener may crystalize.
This seems like it has a lot of steps but I will have to say it was easy to do. And boy were they a big hit at Thanksgiving with sugared cranberries. I went one further and dipped in dark chocolate!!!!!! I also cut them up and put them in my homemade granola. I will also use them for cranberry orange scones. My husband wants lemons and limes….
I have made them twice in the last week and I wanted them last minute for a party so I made them before I went to bed and set them to dry as instructions say. The next morning I was afraid they would not be dry enough to sugar and dip for the part to I stuck them in a 170 degree oven and ‘helped’ them. It only took about 30 minutes and they were perfect. I checked after 15 minutes so watch them.
Thank you so much for sharing your love for the recipe! I love the tip for drying the slices faster. I’ll definitely give that a try the next time I make them!
This seems like it has a lot of steps but I will have to say it was easy to do. And boy were they a big hit at Thanksgiving with sugared cranberries. I went one further and dipped in dark chocolate!!!!!! I also cut them up and put them in my homemade granola. I will also use them for cranberry orange scones. My husband wants lemons and limes….
I have made them twice in the last week and I wanted them last minute for a party so I made them before I went to bed and set them to dry as instructions say. The next morning I was afraid they would not be dry enough to sugar and dip for the part to I stuck them in a 170 degree oven and ‘helped’ them. It only took about 30 minutes and they were perfect. I checked after 15 minutes so watch them.
Candied citrus peel is the best, with lemon being my favorite, but I have always wanted to try slices. Thanks for this easy runthrough.
Excited to try this. The entire time I was reading this recipe I kept thinking about dipping it in chocolate. When I read Colleen’s comment I realized somebody tried it and it worked! Yeah!
This is just the kind of thing I like to try. This oranges look so pretty!