Print

Easy Homemade Candied Orange Slices: The Perfect Sweet & Tangy Garnish and Treat

Close-up of glistening candied orange slices heavily coated in sugar crystals served on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make beautiful, glossy, and chewy candied orange slices at home. This easy citrus candy recipe uses fresh oranges and simple syrup, resulting in a sweet and tangy treat perfect for garnishing desserts or enjoying as an edible gift.

Ingredients

Scale
  • 2 large Navel or Cara Cara oranges (best oranges for candying)
  • 4 cups water
  • 4 cups granulated sugar
  • 1 tablespoon fresh lemon juice
  • Optional: Extra granulated sugar for coating
  • Optional: 4 ounces dark chocolate for dipping

Instructions

  1. Prepare the oranges: Wash the oranges well. Slice them thinly, about 1/8 inch thick, ensuring you keep the peel intact. Discard the very ends of the oranges.
  2. Blanch the slices: Place the orange slices in a medium saucepan and cover them completely with cold water. Bring the water to a boil over high heat, then immediately drain the slices. Repeat this boiling and draining process two more times to reduce bitterness.
  3. Make the simple syrup: In the same saucepan, combine 4 cups of water and 4 cups of sugar. Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
  4. Simmer the oranges: Add the blanched orange slices and the lemon juice to the sugar syrup. Reduce the heat to low and simmer gently for about 1 to 1.5 hours. The slices should become translucent and tender.
  5. Cool in syrup: Remove the saucepan from the heat. Let the orange slices cool completely in the syrup for at least 4 hours, or preferably overnight, to fully absorb the sweetness.
  6. Drain and dry: Carefully remove the slices from the syrup using a slotted spoon. Place them in a single layer on a wire cooling rack set over a baking sheet. Allow them to air dry for several hours, turning them occasionally.
  7. Finish the slices (Optional): For a sugar coating, gently toss the slightly tacky slices in extra granulated sugar. For chocolate dipped candied oranges, melt the dark chocolate. Dip half of each dried slice into the melted chocolate and place them back on the wire rack. Let the chocolate set completely before serving.
  8. Store: Store the finished candied orange slices in an airtight container at room temperature for up to two weeks.

Notes

  • Use firm, unblemished oranges for the best appearance. Navel, Cara Cara, or Blood Oranges work well.
  • If you want a quicker dry time, you can bake the slices in a very low oven (200°F or 95°C) for about 1 to 2 hours, flipping halfway through, until they are dry but still slightly chewy.
  • Save the leftover orange syrup; it makes a wonderful simple syrup for cocktails or sweetening iced tea.

Nutrition

Find it online: https://kingscook.com/candied-orange-slices-recipe-easy-garnish/