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The Ultimate Guide to Perfect Homemade Candied Orange Slices: Sweet, Tangy, and Glossy

A close-up photo of several bright orange candied orange slices coated in sugar resting on a small ceramic plate.
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Learn how to make beautiful, jewel-like candied orange slices at home. This easy recipe results in sweet and tangy citrus candy, perfect for garnishing desserts, holiday platters, or giving as thoughtful edible gifts.

Ingredients

Scale
  • 3 large Navel or Blood Oranges (about 1.5 lbs total)
  • 4 cups water, divided
  • 4 cups granulated sugar, divided
  • 1 tablespoon fresh lemon juice

Instructions

  1. Prepare the Oranges: Wash the oranges well. Slice them thinly, about 1/8 inch thick. If you see seeds, remove them.
  2. Blanch the Slices: Place the orange slices in a medium saucepan. Cover them completely with 2 cups of water. Bring the water to a boil over medium-high heat. Once boiling, reduce heat and simmer for 5 minutes. Drain the slices completely in a colander. This step removes some of the bitterness.
  3. Make the Simple Syrup: In the same saucepan, combine the remaining 2 cups of water and 4 cups of sugar. Heat over medium heat, stirring until the sugar dissolves completely. Add the lemon juice.
  4. Simmer the Oranges: Add the blanched orange slices to the simmering syrup. Reduce the heat to low. You want a very gentle simmer. Cook for 1 to 1.5 hours, turning the slices occasionally. The slices are ready when they look translucent and slightly glossy.
  5. Cool and Soak: Remove the saucepan from the heat. Let the orange slices soak in the syrup for at least 4 hours, or preferably overnight, at room temperature. This allows them to fully absorb the sweetness.
  6. Drain the Slices: Remove the slices from the syrup using a slotted spoon or fork. Let excess syrup drip off briefly. Save the leftover syrup for cocktails or tea.
  7. Dry the Slices: You have two drying options. For a quick dry, place the slices in a single layer on a wire cooling rack set over a baking sheet. Bake in a very low oven (175°F or 80°C) for 2 to 3 hours, flipping halfway through, until they feel mostly dry but still slightly pliable. For air drying, leave them on the rack at room temperature for 24 to 48 hours until dry.
  8. Finish (Optional): If you want a sugar-coated finish, toss the slightly warm, dried slices in a small bowl of granulated sugar until coated. For chocolate dipped candied orange slices, melt dark or milk chocolate and dip half of each slice, letting them set on parchment paper.

Notes

  • For a gourmet orange dessert look, try using Blood Oranges or Cara Cara oranges for natural color variation.
  • The leftover simple syrup is excellent for sweetening iced tea or making simple syrup for cocktails.
  • If you plan to use these as an edible orange garnish, skip the heavy sugar coating for a cleaner look.
  • Store your finished candied orange slices in an airtight container at room temperature for up to two weeks.

Nutrition

Find it online: https://tastetaught.com/candied-orange-slices-recipe-homemade-easy/