How to Make Candied Orange Slices

Hey there, fellow citrus enthusiast! If you’ve ever stared at a pile of oranges and wondered, “What else can I do besides juice these babies?” then candied orange slices might just become your new obsession. I remember the first time I tried them—I burned my fingertips grabbing those glossy, sugar-crusted circles fresh out of the oven, but totally worth it. Ready to join the sticky-finger club? Let’s get sweet! 😊

Why You’ll Love Candied Orange Slices

Ever craved a snack that’s both zesty and sweet? Candied orange slices deliver. They pack that bright citrus pop you adore in a candy you can nibble slowly. Plus, they add instant flair to baked goods, cocktails, or a cheese board.

• Flavor punch: You get concentrated orange without the sour zing.
• Versatility: Use them on cakes, charcuterie boards, or straight off the baking sheet.
• Shelf life: Store them in an airtight container, and they last weeks—perfect for planning ahead.

IMO, they beat store-bought citrus candies any day. Who wouldn’t want handmade treats bursting with natural flavor?

Ingredients You Need

Before you get too excited, let’s make sure you’ve got everything lined up. You won’t need any crazy specialty items—just basics you likely have on hand.

• 3–4 medium oranges (organic if possible; you’ll eat the peel)
• 2 cups granulated sugar, divided
• 1 cup water, plus extra for blanching
• Optional garnishes:
  • Sprinkles or colored sugar for a festive touch
  • A dash of ground cinnamon for warmth
  • A splash of vanilla extract (trust me, it’s a game-changer)

Pro tip: Choose firm, ripe oranges. Too soft, and they’ll fall apart; too underripe, and they won’t sweeten properly. FYI, naval oranges work like a charm.

Step-by-Step Instructions

I promise I won’t leave you hanging. This process has four main parts: prepping, syrup-making, candying, and drying. Let’s break it down.

Preparing the Oranges

1. Wash thoroughly: Since you’re candying the peel, scrub each orange under warm water.
2. Slice evenly: Aim for ⅛–¼-inch thick rounds. Thick slices take forever; too thin, and they’ll crisp up like chips.
3. Blanch to remove bitterness:
   • Bring a pot of water to a boil.
   • Add slices and boil for 1 minute.
   • Drain and repeat twice more with fresh water each time.
   • Drain well and pat dry with kitchen towels.

Blanching might feel like an extra step, but it really takes away that pithy bitterness. Trust me, you’ll notice the difference.

Making the Sugar Syrup

1. Combine 1 cup water with 1 cup sugar in a saucepan.
2. Heat gently, stirring until sugar dissolves.
3. Bring to a simmer, then reduce heat to low.
4. Keep it warm—you’ll need it hot when candying.

Bold reminder: Don’t let it boil vigorously. You want a syrup, not caramel.

Candying the Slices

1. Lower the heat on your syrup to a gentle bubble.
2. Add orange slices in a single layer. No stacking—crowding leads to uneven candying.
3. Simmer on low for 45–60 minutes, flipping slices every 15 minutes with tongs.
4. Watch the color: You want translucent, jewel-like slices, not dull and floppy.

By the end, you’ll see the fruit soak up that sugar magic. If you get impatient (I know, me too), poke a slice: if it feels slightly tacky and translucent, you’re golden.

Drying and Storing

1. Remove slices carefully and place on a wire rack over a baking sheet (to catch drips).
2. Let them dry at room temperature for 4–6 hours, or until tacky but not wet.
3. Optional finishing: Roll each slice in the remaining 1 cup sugar or colored sugar.
4. Store in an airtight container. Layer parchment paper between slices to prevent sticking.

Need them faster? Pop them in a 200°F oven for 1–2 hours—just keep an eye so they don’t burn.

Tips & Tricks for Perfect Candied Oranges

Alright, you’ve made these beauties—now let’s make them chef’s kiss level.

• Use a non-reactive pan: Stainless steel or enamel prevents off-flavors.
• Patience pays: Rushing the blanch or candy time = bitter or undercooked pith.
• Spice it up: A pinch of clove or ginger in the syrup adds warmth.
• Test one slice first: If it’s still too opaque or bitter, cook longer.
• Rotate racks in the oven when drying to ensure even air circulation.

Ever wonder why some recipes skip blanching? They’re lazy, IMO. A quick triple-blanch transforms your slices from meh to marvelous.

Creative Ways to Use Your Candied Orange Slices

Don’t let those slices sit in a jar! Here’s how to showcase them.

As a Garnish

• Cocktails: Slip one on a margarita glass for instant flair.
• Tea: Float a slice in Earl Grey for a citrus twist.
• Ice Cream: Top vanilla or chocolate with candied slices and call it gourmet.

In Desserts

• Cakes: Press slices into frosting for a rustic look.
• Brownies: Arrange on top before baking—surprise orange pockets!
• Cookies: Chop and fold into shortbread dough.

Fancy dessert hotels charge you extra, but you just made restaurant-grade garnish at home. 😉

On Charcuterie Boards

• Cheese pairing: Go with aged cheddar or blue cheese.
• Nuts & chocolates: The slices cut through richness with bright acidity.
• Meats: Salami? Prosciutto? Yup, they work wonders.

Is your board missing that “wow” element? Candied orange slices fill the gap and start conversations—”What ARE these? They’re so good!”

Frequently Asked Questions

Do I have to use organic oranges?

Nope, but washing non-organic thoroughly helps remove wax and pesticides. If you can snag organic, your slices will taste purer.

How long do they really last?

Stored airtight at room temperature, they keep for 2–3 weeks. In the fridge, they’ll last up to a month—if you don’t eat them first 🙂

Can I use blood oranges or mandarins?

Absolutely! Blood oranges give a stunning red hue, and mandarins taste sweeter. Adjust blanch time if slices are thinner.

What if my slices stick together?

Layer parchment or wax paper between each slice. Also, ensure they’re completely dry before storing.

Can I skip drying in the oven?

You can air-dry, but it takes longer. If you’re impatient like me, a low oven speeds things up without sacrificing flavor.

Conclusion

There you have it—a complete, friend-approved guide to making candied orange slices that’ll impress guests and satisfy your sweet tooth. Remember, the extra blanching and patience transforms good slices into gorgeous, translucent candies. So, grab some oranges, crank up your favorite playlist, and let the sugar magic begin!

Ready to snack, bake, or sip your way through a stash of these beauties? I bet once you try this recipe, you’ll wonder why you ever settled for gummy store-bought candies. Now go forth and candy with confidence—your future self (and future cocktail garnishes) will thank you!

How to Make Candied Orange Slices

Course: CandyCuisine: InternationalDifficulty: Easy

Servings

30-40sl

servings

Prep time

15

minutes

Cooking time

1

hour 

30

minutes

Calories

25-30

kcal

Total time

1

hour 

45

minutes

Transform ordinary oranges into elegant, jewel-like confections with this simple candied orange slices recipe. These beautifully translucent, sweet-tart treats are perfect for garnishing desserts, adding to cheese boards, or enjoying as a sophisticated snack. The slow-cooking process in sugar syrup creates tender, flavorful slices with a delightful chewy texture that melts in your mouth. Whether you’re decorating a holiday cake or looking for a homemade gift idea, these candied orange slices add a touch of elegance to any occasion.

Ingredients

• 3-4 large navel oranges (organic preferred)

• 2 cups granulated sugar

• 2 cups water

• 1 cup additional granulated sugar (for coating)

Directions

• Step 1: Prepare the Oranges
  Wash the oranges thoroughly. Using a sharp knife, slice the oranges into ¼-inch thick rounds. Remove any seeds but keep the peel on.
• Step 2: Blanch the Orange Slices
  Bring a large pot of water to boil. Add orange slices and blanch for 2-3 minutes to remove bitterness. Drain and rinse with cold water.
• Step 3: Make the Simple Syrup
  In a large saucepan, combine 2 cups sugar and 2 cups water. Bring to a boil, stirring until sugar dissolves completely.
• Step 4: Cook the Orange Slices
  Add the blanched orange slices to the syrup in a single layer. Reduce heat to low and simmer gently for 45-60 minutes, turning slices occasionally. The syrup should thicken and the orange peels should become translucent.
• Step 5: Drain and Cool
  Using a slotted spoon, carefully remove the orange slices and place them on a wire rack set over parchment paper. Let drain for 10-15 minutes.
• Step 6: Coat with Sugar (Optional)
  While still slightly sticky, roll each slice in granulated sugar for extra sweetness and sparkle. Return to wire rack.
• Step 7: Final Drying
  Let the candied orange slices dry at room temperature for 2-4 hours until they’re no longer sticky to the touch.

Notes

• Orange Selection: Choose thick-skinned oranges like navel oranges for best results
  Syrup Consistency: The syrup is ready when it coats the back of a spoon
  Don’t Rush: Low, gentle heat prevents the oranges from breaking apart
  Reuse Syrup: Save the leftover orange-flavored syrup for cocktails or drizzling over desserts
  Troubleshooting: If slices become too soft, they were cooked too long or at too high heat