Candied Orange Slices Recipe: A Simple, Sun-Kissed Treat

There’s a certain magic that happens in the kitchen when you transform a simple, humble ingredient into something extraordinary. For me, that magic is found in these Candied Orange Slices. I first made them years ago during a bleak winter, craving a taste of sunshine. The process of simmering vibrant orange rounds in a sweet syrup until they become translucent gems is almost meditative. Your home fills with the most incredible citrus perfume, a warm, zesty aroma that promises something special. The result is far more than a candy; it’s a chewy, bittersweet, and intensely flavorful treat that feels like capturing a slice of summer sunshine to enjoy any time of year.

Why You’ll Love This

• Effortless Elegance: These slices look stunningly beautiful, glistening like stained glass, yet the process is surprisingly simple and requires no special equipment.

• A Two-for-One Delight: Not only do you get the tender, candied oranges, but you’re left with a gorgeous orange-infused simple syrup that’s perfect for cocktails, drizzling over yogurt, or sweetening your tea.

• A Homemade Gift from the Heart: Packaged in a simple jar or box, these candied slices are a thoughtful, impressive, and personal gift that shows you care far more than anything store-bought.

• Zero-Wish Friendly: This recipe uses the entire orange slice, peel and all, minimizing food waste and unlocking the incredible floral bitterness of the peel that balances the sweetness perfectly.

I’ll never forget the time I brought a batch to a holiday party, slightly worried they might be too unusual for a crowd used to chocolate chip cookies. A friend’s father, a self-proclaimed skeptic of “fancy” foods, tentatively tried one. His eyes lit up. He ended up hovering by the plate, and later asked me for the recipe, confessing he loved the contrast of the sweet candy against the slight, sophisticated bitterness. It was a reminder that the most memorable foods are often the ones that surprise us.

What Makes It Special

The beauty of this recipe lies in the quality of its few ingredients.

• Whole Oranges: Using the entire slice, pith and all, is key. The slow simmering transforms the typically bitter white pith into a tender, translucent, and flavorful component.

• The Sugar Syrup Bath: This isn’t just about adding sweetness; the gentle poaching in sugar and water candy the fruit slowly, preserving its structure while intensifying its essential citrus oils.

• The Patience Factor: Allowing the slices to air-dry for a day or two develops a unique texture that’s sticky, chewy, and utterly addictive, unlike anything you can buy.

Making It Happen

Begin by creating a simple syrup. Combine the sugar and water in a wide skillet or saucepan over medium-high heat. Stir occasionally as it comes to a boil, watching until the last grains of sugar completely dissolve into a clear liquid. This is your blank canvas.

Once the syrup is clear and bubbling, gently lower the heat to a steady medium. Carefully arrange your orange slices in the pan in a single layer, ensuring they aren’t too crowded. Now, the transformation begins. Let the slices simmer gently for about 45 to 60 minutes. You’ll notice the bubbles becoming smaller and more refined. As they cook, use tongs to flip them over every so often. You’re waiting for that magical moment when the white pith turns nearly translucent, and the oranges look like little suncatchers.

When they’ve reached that perfect state, carefully lift each slice from the syrup with your tongs, letting the excess syrup drip back into the pan. Place them on a wire rack set over a baking sheet to catch any drips. Now, the hardest part: patience. Leave them uncovered at room temperature to dry for 24 to 48 hours. They are ready when they are tacky to the touch but feel set, like a delicate gummy candy.

You Must Know

• Gentle Simmer is Key: A rapid boil will cause the syrup to caramelize and potentially burn. If the syrup starts turning golden, you’ve gone too far. Simply remove the oranges, clean the pan, and start a new batch of syrup.

• Embrace the Stickiness: The slices will be sticky—that’s part of their charm! If you prefer a less sticky, frosted look, you can roll them in granulated sugar after the 24-hour drying mark.

• A Pinch of Perfection: After drying, try a tiny pinch of flaky salt on one slice. It sounds simple, but it brilliantly balances the sweetness and brightens the orange flavor.

Serving Ideas

Enjoy these candied orange slices all on their own as a petit four with after-dinner coffee. They are spectacular as a garnish for cakes, cheesecakes, or even a simple bowl of vanilla ice cream. For a delightful pairing, serve them alongside a glass of dessert wine, a bitter espresso, or a cup of Earl Grey tea.

Make It Different

• Spiced Variation: Add a cinnamon stick, a few star anise pods, or a couple of cloves to the syrup as it heats for a warm, spiced flavor.

• Chocolate-Dipped Elegance: Once fully dried, dip half of each slice in melted dark chocolate for an incredible flavor contrast.

• Citrus Swap: This method works beautifully with other thin-skinned citrus like lemons, limes, or blood oranges.

Storage and Reheating Tips

Store your completely cooled and dried candied orange slices in an airtight container at room temperature or in the refrigerator. To prevent them from sticking together, separate layers with parchment paper. Properly stored, they will keep beautifully for at least one month. The leftover orange syrup can be stored in a jar in the fridge for several weeks.

Success Tips

The width of your pan matters. A wide skillet allows the slices to cook in a single layer without overlapping, which is crucial for even candying. Don’t rush the drying process; allowing them to dry fully is what gives them that perfect chewy texture. And finally, use oranges with unblemished, firm skins for the best results.

Frequently Asked Questions (FAQ)

Q: Can I use this method for other fruits?
A: Absolutely! This technique is classic for citrus. Lemons and limes work wonderfully, though their stronger bitterness is a lovely contrast. You can also candy ginger or even cranberries, though cooking times will vary.

Q: My slices are still very sticky after 48 hours. What did I do wrong?
A: You likely did nothing wrong! Humidity plays a huge role in the drying process. On a humid day, they will remain more sticky. If you prefer, you can pop them into an oven on its lowest possible setting (like 150°F / 65°C) with the door slightly ajar for an hour or two to help them dry.

Q: What can I do with the leftover orange syrup?
A: Don’t waste it! This syrup is liquid gold. Use it to sweeten iced tea, drizzle over pancakes, mix into cocktails (it makes an amazing Old Fashioned), or even as a base for a salad dressing with a little olive oil and vinegar.

Q: Can I make these without the peel?
A: The recipe really relies on the peel and pith to provide structure and that signature bitter-sweet balance. Using just the fruit segments would result in a mushy consistency. It’s best to embrace the whole slice.

Q: How do I know when they are cooked enough in the syrup?
A: The key visual cue is the translucency of the pith (the white part). It should look almost see-through, and the orange slices will have a glossy, candied appearance.

Recipe Card: Candied Orange Slices

Prep time: 10 minutes
Cook time: 50 minutes
Total time: 1 hour (plus 24-48 hours drying time)
Category: Dessert, Candy
Difficulty: Easy
Cuisine: American
Yield: About 18-20 slices

Ingredients

• 3 cups (600 grams) white granulated sugar

• 3 cups (709 ml) water

• 3 small, thin-skinned oranges or tangelos, sliced into 1/4-inch rounds (seeds removed)

Instructions

1. In a large 12-inch skillet or wide saucepan, combine the sugar and water. Heat over medium-high heat, stirring occasionally, until the sugar is completely dissolved and the mixture comes to a boil.

2. Reduce the heat to medium to maintain a gentle simmer. Carefully add the orange slices in a single layer, ensuring they are not crowded.

3. Simmer for 44-60 minutes, turning the slices with tongs every 10-15 minutes, until the orange peels become translucent and the slices look candied.

4. Using tongs, carefully remove the slices from the syrup, allowing excess syrup to drip off. Place them in a single layer on a wire rack set over a baking sheet.

5. Let the slices dry uncovered at room temperature for 24-48 hours, until they are tacky but set. For a less sticky finish, you can roll them in extra granulated sugar after 24 hours.

Notes

• Allergy Info: Naturally gluten-free, dairy-free, nut-free, and vegan.

• Nutrition: (Approximate per slice) Primarily carbohydrates from sugar and natural fruit sugars.