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The Ultimate Easy Homemade Candied Orange Slices: Sweet, Chewy, and Perfect for Garnish

A close-up shot showing several glistening candied orange slices dusted with sugar resting on a speckled white plate.
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Learn how to make beautiful, jewel-like candied orange slices at home. This simple recipe uses fresh oranges, sugar, and water to create sweet, tangy, and chewy citrus candy perfect for garnishing desserts or enjoying as a snack.

Ingredients

Scale
  • 3 large navel oranges (or blood oranges for color variation)
  • 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. Discard the ends.
  2. Blanch the slices: Place the orange slices in a medium saucepan and 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 bitterness.
  3. Make the simple syrup: In the same saucepan, combine the 4 cups of granulated sugar and the remaining 2 cups of water. Bring this mixture to a boil over medium heat, stirring until the sugar dissolves completely.
  4. Simmer the oranges: Add the blanched orange slices to the boiling syrup. Reduce the heat to low, ensuring the syrup maintains a gentle simmer, not a rolling boil. Simmer uncovered for 45 to 60 minutes, turning the slices occasionally. The slices should become translucent and tender.
  5. Remove and drain: Carefully remove the slices from the syrup using tongs and place them in a single layer on a wire cooling rack set over a baking sheet. Let them drain for about 15 minutes. Reserve the leftover syrup.
  6. Dry the slices: Preheat your oven to the lowest setting, usually between 170°F and 200°F. Place the baking sheet with the rack into the oven. Dry the slices for 2 to 3 hours, flipping them every 30 minutes, until they feel dry to the touch but remain slightly pliable and chewy.
  7. Coat (Optional): For a crystallized finish, toss the warm, slightly tacky slices in extra granulated sugar or a mix of sugar and lemon zest. For a glossy finish, skip the extra sugar and let them cool completely on the rack.
  8. Store: Once completely cool, store the candied orange slices in an airtight container at room temperature for up to two weeks.

Notes

  • For chocolate dipped candied oranges, melt 4 ounces of dark or milk chocolate. Dip half of each cooled slice into the melted chocolate and place them on parchment paper. Sprinkle with flaky sea salt before the chocolate sets.
  • Reserve the leftover citrus syrup. You can use this sweet and tangy orange syrup to sweeten iced tea, cocktails, or pour over pancakes.
  • If you want jewel-like orange slices, ensure you simmer them long enough until they are fully translucent before drying.

Nutrition

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