Candied Orange Slices

I’ve always had a soft spot for anything that combines sweetness with just the right zing, and candied orange slices are exactly that. There’s something about the glossy, translucent look of those delicate wheels, almost jewel-like, that makes my kitchen feel a little more magical. Plus, biting into one of these beauties means tasting the perfect balance of citrus brightness with a sugary hug. Today, I’m diving into my favorite recipe for candied orange slices, a treat that doubles as a stunning garnish or a lovely standalone snack. If you’ve ever wondered how to get that perfect chewy texture without turning the slices bitter, stick with me—I’ll walk you through every step and share why this method works so well.

Candied Orange Slices: Why They Work & Ingredients You’ll Need

• 3 large oranges (preferably organic with thin skins)
• 2 cups granulated sugar
• 2 cups water
• Optional: extra granulated sugar for coating
• Optional: pinch of salt

Why these ingredients? The star here is the orange itself, and I always opt for organic when making candied slices because the peel is a big part of the candy, and I want to avoid any pesticides. Thin-skinned oranges like navel or blood oranges make it easier to get even slices that cook evenly and soften just right without becoming chewy or bitter. The sugar and water combo creates a syrup that gently poaches the orange slices, replacing some of their moisture with sweetness while firming up the texture.

This method works because the slow simmer in sugar syrup rehydrates the peels, turning what could be a tough, bitter membrane into a translucent, tender treat. The chemistry behind it is pretty cool—sugar acts as a preservative by pulling water out of the orange slices through osmosis, which concentrates the flavor and prevents spoilage. Simmering keeps the sugar dissolved and permeating evenly. Adding a pinch of salt (even just a little) subtly balances the sweetness and enhances the orange flavor, which is a little trick I swear by.

Candied Orange Slices

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Learn how to make sweet tangy Candied Orange Slices that brighten desserts and snacks with rich natural flavor and easy steps

• Author: molly
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 5 hours 15 minutes
• Yield: About 20 candied orange slices
• Category: Dessert, Snack
• Cuisine: American

Ingredients

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3 large oranges (preferably organic with thin skins)

2 cups granulated sugar

2 cups water

Optional: extra granulated sugar for coating

Optional: pinch of salt

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Instructions

Slice your oranges thinly. Aim for 1/8 to 1/4 inch thick slices using a sharp knife or mandoline.

Boil the orange slices briefly in water for about 1 minute. Drain and repeat once more to reduce bitterness.

Make the sugar syrup by combining 2 cups sugar, 2 cups water, and a pinch of salt in a saucepan. Bring to simmer, stirring until sugar dissolves.

Add the orange slices in a single layer to the syrup. Simmer gently for 45-60 minutes until slices become translucent and syrup thickens slightly.

Remove orange slices using a slotted spoon and transfer to a wire rack over parchment paper. Let dry at least 4 hours or overnight.

Optional: Toss dried slices lightly in extra granulated sugar and let dry further for a crunchy coating.

Notes

A detailed recipe for making perfect chewy candied orange slices with a balance of citrus brightness and sugary sweetness. Includes step-by-step instructions, tips, storage advice, and nutritional info.

Candied Orange Slices: Step-by-Step Instructions

1. Slice your oranges thinly. Aim for 1/8 to 1/4 inch thick slices. I like to use a sharp knife or a mandoline for consistent thickness. Thinner slices candy faster and have less bitterness, but if they’re too thin, they’re fragile.
2. Boil the slices briefly. Place the orange slices in a pot of boiling water for about 1 minute to reduce bitterness. Drain and repeat this boiling step one more time. This leaches out the natural bitterness from the pith but keeps the bright juicy flavor.
3. Make the sugar syrup. Combine 2 cups sugar, 2 cups water, and a pinch of salt in a wide saucepan. Bring it to a simmer over medium heat, stirring until the sugar dissolves completely.
4. Add the orange slices. Arrange them in a single layer in the syrup. Simmer gently (don’t boil hard—it can cause the slices to break apart) for 45-60 minutes. You’ll see them turn translucent and glossy. The syrup will thicken slightly, coating the slices.
5. Remove and drain. Using a slotted spoon, carefully transfer slices onto a wire rack set over parchment paper to catch drips. Let them dry for at least 4 hours or overnight for best results.
6. Optional sugar coating. If you prefer a little crunchy sugar texture, lightly toss the mostly dried slices in granulated sugar and let them dry a bit more.

This patient approach is key to getting that classic texture—tender but chewy, with just enough sugary crunch. Don’t rush the drying phase or skip blanching; those make all the difference in flavor and texture.

Candied Orange Slices: Tips for Success

• Choose the right orange varieties. Look for oranges with thin peels and a bright, fresh aroma. Navel or blood oranges bring vibrant color and taste without a thick tough pith.
• Be gentle during boiling and simmering. Boiling too long or simmering too hard turns slices brittle or mushy. Maintain a low simmer and watch carefully.
• Use a wide pan. This helps slices lie flat and cook evenly in the syrup.
• Don’t rush drying. Leaving the slices to dry fully develops their chewy texture and preserves them longer.
• Store in a single layer. When storing, separate layers with parchment paper to keep slices from sticking together.

Candied Orange Slices: Storage & Reheating

Candied orange slices keep best when stored in an airtight container at room temperature for up to two weeks. To avoid them sticking together, gently separate layers with parchment or wax paper. If your kitchen is very humid, storing them in the fridge is fine, but bring slices back to room temperature before serving so their texture softens nicely.

Reheating isn’t usually necessary since they’re best eaten as a cool, chewy candy or garnish. If you want to warm them slightly (perhaps to decorate a dessert), pop them in a 200°F (about 90°C) oven for 5 minutes. Avoid microwaving as it can make them tough and overly sticky.

Nutritional Information

Here’s an estimate for one candied orange slice (assuming you get about 20 slices from 3 oranges):

• Calories: 35
• Fat: 0g
• Protein: 0.3g
• Carbohydrates: 9g (mostly sugar)

These are just rough numbers since moisture content and slice thickness can affect sugar absorption. Keep in mind candied orange slices are a sweet treat rather than a health food, but they do bring some vitamin C along from the oranges.

Candied Orange Slices: Final Thoughts

I find candied orange slices to be wonderfully versatile—from sparkling cocktail garnishes to festive cake toppers or just a little pick-me-up with tea. What’s great is how simple this recipe is, yet the result feels so special and impressive. I hope you enjoy making and sharing these as much as I do. If you try it out, please drop a comment or rate the recipe—I love hearing your stories and tweaks!