Sweet and tangy candied orange slices are a stunning treat that transforms fresh oranges into glossy, translucent confections that are both beautiful and delicious. These candied citrus slices feature tender orange rounds that have been slowly simmered in sugar syrup until they become sweet, slightly chewy, and beautifully translucent. The natural tartness of the orange balances perfectly with the sweet syrup, creating a sophisticated flavor that’s not overwhelmingly sugary. Whether you dip them in chocolate, use them as cake decorations, give them as elegant homemade gifts, or simply enjoy them as a special treat, candied orange slices are surprisingly easy to make and impressively elegant. They’re perfect for the holidays, special occasions, or anytime you want to elevate ordinary oranges into something truly extraordinary.
Serving Quantity: Makes about 30 to 40 candied slices
Cooking Time: 3 hours (including 15 minutes prep time, 2 hours simmering time, and 45 minutes drying time, plus overnight optional drying)
1. Ingredients
- Four to five medium oranges (navel, Valencia, or blood oranges)
- Four cups granulated sugar, divided
- Four cups water
- One tablespoon light corn syrup
- One-quarter teaspoon salt
- Optional: eight ounces dark or semi-sweet chocolate for dipping
- Optional: one cup granulated sugar for coating
- Optional: flaky sea salt for finishing
2. Choose the Right Oranges
Select oranges that are firm, bright in color, and unblemished. Organic oranges are preferable if you’re eating the peel, as they have less pesticide residue. Navel oranges work beautifully because they’re seedless and sweet. Valencia oranges are also excellent. Blood oranges create stunning red and orange variegated slices that are particularly beautiful. Avoid oranges that feel soft or have any mold. Wash them thoroughly under running water, scrubbing the peel to remove any wax or residue.
3. Slice the Oranges
Using a very sharp knife or a mandoline, slice the oranges crosswise into rounds about a quarter inch thick. Consistent thickness is important for even cooking, so a mandoline is ideal if you have one. Remove any seeds with a small knife or toothpick. You should get 6 to 8 slices per orange depending on its size. Try to keep the slices intact with the peel attached in a complete circle. The peel is what becomes beautifully translucent and candied.
4. Blanch the Orange Slices
Fill a large pot with water and bring it to a boil. Add the orange slices and boil for 2 minutes. This blanching step removes some of the bitterness from the peel and softens it so it can absorb the sugar syrup better. Drain the slices in a colander. Refill the pot with fresh water, bring it to a boil again, and repeat the blanching process two more times for a total of three blanchings. Each time, boil for 2 minutes then drain. This triple blanching significantly reduces bitterness.
5. Make the Sugar Syrup
In a large, wide skillet or sauté pan (wider is better than deep for this), combine 4 cups of water, 3 cups of sugar, the corn syrup, and salt. The corn syrup prevents crystallization and helps create a smooth syrup. Heat over medium-high heat, stirring occasionally, until the sugar completely dissolves. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. The syrup should be clear and slightly thickened.
6. Add Orange Slices to Syrup
Carefully add the blanched orange slices to the simmering syrup in a single layer. They should be mostly submerged in the liquid. If your pan isn’t large enough to fit all the slices in one layer, work in batches. Simmer the orange slices very gently over low heat. You want just small bubbles breaking the surface, not a rolling boil. Too much heat will break down the fruit. The slices need to cook slowly to become tender and translucent.
7. Simmer Until Translucent
Let the orange slices simmer gently for 1 hour and 30 minutes to 2 hours, turning them carefully every 20 to 30 minutes with a fork or tongs to ensure even cooking. As they cook, the slices will gradually become more translucent and the peel will soften and turn glossy. The syrup will reduce and thicken. The oranges are ready when the peel looks almost transparent and has a beautiful jewel-like quality. Don’t rush this step as the slow simmering is what creates the perfect texture.
8. Remove and Drain
Use a slotted spoon or spider strainer to carefully lift each orange slice from the syrup, letting excess syrup drip back into the pan. Place the slices on a wire cooling rack set over a baking sheet to catch any drips. Try to arrange them in a single layer without overlapping. The slices will be very hot and delicate, so handle them gently. Let them drain for about 10 minutes. Save the orange-infused syrup in a jar for sweetening tea, cocktails, or drizzling over desserts.
9. Optional Sugar Coating
While the slices are still slightly tacky, you can coat them in granulated sugar for a sparkly finish and less sticky texture. Pour the remaining 1 cup of sugar into a shallow plate. Gently press each orange slice into the sugar on both sides, coating it completely. The sugar will stick to the tacky surface and create a beautiful crystallized coating. Place the sugar-coated slices back on the wire rack. This step is optional but recommended if you plan to eat them as candy rather than use them for decoration.
10. Air Dry the Slices
Let the candied orange slices air dry on the wire rack at room temperature for at least 4 hours, but preferably overnight. This drying time allows the surface to firm up and become less sticky. The slices should still be slightly chewy, not hard or crispy. If you want them completely dry and shelf-stable, you can place them in a 200-degree oven for 30 to 45 minutes, flipping once halfway through, until they’re no longer sticky. Watch carefully to prevent burning.
11. Store Properly
Once completely dry, store the candied orange slices in an airtight container with layers separated by parchment or wax paper to prevent sticking. They’ll keep at room temperature for up to 2 weeks if well-dried, or in the refrigerator for up to 1 month. If they become sticky during storage, you can re-coat them in sugar or dry them briefly in a low oven. The drier they are, the longer they’ll keep without refrigeration.
12. Dip in Chocolate (Optional)
For an extra luxurious treat, dip the dried candied orange slices in melted chocolate. Melt 8 ounces of dark or semi-sweet chocolate in a microwave in 30-second intervals or in a double boiler until smooth. Hold each orange slice by the edge and dip it halfway into the chocolate, letting excess drip back into the bowl. Place on parchment paper to set. You can sprinkle with flaky sea salt while the chocolate is still wet for a sophisticated sweet-salty combination. Refrigerate until the chocolate hardens completely.
13. Serve and Present
Arrange the candied orange slices on a beautiful plate or in a decorative tin. They make stunning edible decorations for cakes, cupcakes, or cocktails. Float them in hot tea or sparkling water for a fancy touch. Package them in cellophane bags tied with ribbon for elegant homemade gifts. Serve them alongside coffee or tea as a sophisticated after-dinner treat. The translucent quality and jewel-like appearance make them almost too beautiful to eat.
14. Use as Decorations
Candied orange slices are perfect for decorating baked goods. Press them into buttercream frosting on cakes before it sets. Arrange them on top of cheesecakes or tarts. Use them to garnish holiday desserts like yule logs or gingerbread houses. Float them in punch bowls or cocktails for parties. Hang them on a Christmas tree as edible ornaments by making a small hole near the edge before candying. They’re as decorative as they are delicious.
15. Troubleshooting Tips
If your orange slices turn out too bitter, you didn’t blanch them enough. Make sure to do three full blanching cycles next time. If they’re too chewy or tough, they needed more simmering time in the syrup. If they’re falling apart, the heat was too high or they cooked too long. If they’re sticky even after drying, they need more drying time or a sugar coating. If the syrup crystallized during cooking, you needed more corn syrup or acid like lemon juice.
16. Variations to Try
Try this same technique with other citrus fruits. Lemons create beautifully tart candied slices that are less sweet and more sophisticated. Limes make stunning green candied slices perfect for tropical drinks. Grapefruits create larger, impressive slices with a pleasantly bitter edge. Blood oranges produce gorgeous red and orange variegated slices. You can also add spices like cinnamon sticks, star anise, or vanilla bean to the simmering syrup for different flavor profiles.
17. Nutrition Information Per Slice
- Calories: 95
- Total fat: 0 grams
- Saturated fat: 0 grams
- Cholesterol: 0 milligrams
- Sodium: 15 milligrams
- Total carbohydrates: 24 grams
- Dietary fiber: 1 gram
- Sugars: 23 grams
- Protein: 0 grams
18. Helpful Tips for Perfect Candied Orange Slices
- Use a mandoline for uniformly thick slices that cook evenly and look professional.
- Don’t skip the triple blanching as this removes bitterness and prepares the peel to absorb sugar.
- Simmer very gently over low heat rather than boiling to prevent the slices from breaking apart.
- Turn the slices regularly during simmering to ensure even candying and translucency.
- Use a wide, shallow pan rather than a deep pot for better heat distribution and easier handling.
- Save the flavored syrup for sweetening beverages, drizzling over desserts, or making cocktails.
- Dry the slices thoroughly before storing or they’ll stick together and become moldy.
- Coat in sugar while still slightly tacky for the best adhesion and prettiest crystallized finish.
- Make these several days ahead as they keep well and actually improve in texture after a day.
- Experiment with different citrus fruits and flavored syrups like vanilla, cinnamon, or cardamom for variety.
