Candied Orange Slices make a beautiful decoration for desserts or a lovely sweet, chewy citrus treat just on their own!
So easy to make yourself at home, this recipe only needs 3 ingredients - oranges, sugar, and water.
Because this recipe uses the whole orange including the pith, the slices are given an initial simmer to remove any bitterness.
We are then going to combine the sugar and some fresh water to make a simple syrup, then simmer the sliced oranges in this sugar syrup until they are soft and delicious.
These candied orange slices make a gorgeous garnish for cakes and cheesecakes or maybe dip the candied slices in melted chocolate for a choc orange candy treat.
You can also give the slices a light dusting of caster sugar to give them a frosted look.
Table of Contents
- Why you will love these candied orange slices
- What you need to make this recipe
- How to make candied orange slices
- Top tips for the best result
- Do I need to use an ice bath
- How to use candied oranges
- Storage
- Reuse the syrup
- Variations
- Frequently asked questions
- Other recipes you may enjoy
- 📖 Recipe
- Candied Orange Slices
Why you will love these candied orange slices
- Super easy to make but they look amazing.
- Beautiful edible garnishes for your cakes, desserts, or cocktails.
What you need to make this recipe
*Please see the recipe card below for exact ingredient quantities and detailed instructions
- oranges - look for ripe, firm oranges ideally without seeds - I used navel oranges
- granulated sugar (table sugar)
- water
- caster sugar for decoration (optional)
*Please see the recipe card below for exact ingredient quantities and detailed instructions
How to make candied orange slices
- Slice the oranges.
- Place the slices into a large, wide pan then cover with water and bring to a boil. Simmer for 2 mins then drain slices, discard the water and wipe out the pan.
- Add more water into the same pan along with sugar and stir gently with a fork to dissolve as it comes to a boil.
- Once the sugar is dissolved carefully add the orange slices and reduce heat to a simmer.
- Simmer for 40 - 60 minutes until the white pith of the slices is translucent - this will depend on the thickness of the slices.
- Carefully remove slices from the syrup with tongs or a slotted spoon and place on a wire rack set over a parchment paper lined baking sheet (to catch the drips) to dry.
Top tips for the best result
- Make sure to wash the oranges thoroughly as you are using the whole orange including the peel.
- The best way to get nice even orange slices is with a very sharp knife - I found that a mandolin tore the flesh of the oranges.
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- Remove any seeds from the slices before starting, these will be bitter.
- The reason we cook the slices twice is because the first simmer helps to remove any bitterness from the white pith of the oranges.
Do I need to use an ice bath
In short, no.
I have noticed a few recipes mention putting the orange slices into a bowl of iced water after the first cook before they are added to the sugar syrup to simmer.
I don't see the need for halting the cooking process with an ice bath as we are going to continue to cook the orange slices.
How to use candied oranges
- Eat them as is - rind and all.
- Once they have dried, dip them in chocolate for an indulgent treat.
- They make gorgeous edible gifts.
- A lovely garnish for an orange cake or chocolate cake.
- Slice into halves or wedges and serve on a cheese platter or charcuterie board.
Storage
Once the candied slices have dried they should be stored in an airtight container in the fridge.
They should last for a few months if stored correctly.
Placing a square of baking/parchment paper between each slice will stop them from sticking together.
Reuse the syrup
The leftover orange juice-flavoured sugar syrup can be used in drinks or cocktails, or used to brush over a cake to add moisture.
Variations
This recipe could also be used with other citrus fruits to make different varieties of candied citrus slices like lemons, limes or grapefruit.
Frequently asked questions
A few months if stored correctly.
By pre-cooking the slices in boiling water (which is then discarded) before cooking them in sugar syrup.
In an airtight container in the fridge, with parchment paper dividers between each slice to stop them sticking.
Other recipes you may enjoy
Dehydrated Orange Slices - these dried citrus slices make the perfect cocktail garnish and are so easy to make yourself at home without the need for a dehydrator.
No Churn Peach Sorbet - this super easy 3 ingredient sorbet recipe is like the taste of summer in a bowl, with no need for an ice cream maker! It also makes a great dairy-free alternative to ice cream.
📖 Recipe
Candied Orange Slices
Ingredients
- 2 medium oranges thinly sliced
- 400 g granulated sugar
- 750 ml water divided
- caster sugar optional decoration
Watch me make this recipe
Instructions
- Place the orange slices into a large, wide saucepan then cover with 250 ml (1 cup) of water and bring to a boil.750 ml water2 medium oranges
- Simmer for 2 mins then drain slices, discard the water and wipe out the pan.
- Add the remaining 500ml (2 cups) water to the same pan along with the granulated sugar and stir gently with a fork to dissolve.400 g granulated sugar750 ml water
- Add orange slices and bring to a simmer.
- Simmer for 40 - 60 minutes until the pith (the white part between the outer skin and the inner flesh) is translucent - this will depend on the thickness of the slices.
- Place a wire rack over a parchment or wax paper-lined baking tray.
- Carefully remove slices from the syrup with tongs or a slotted spoon and place on the wire rack in a single layer to cool and set for up to 24 hours.
- Sprinkle with caster sugar if using.caster sugar
Notes
-
- Make sure to wash the oranges thoroughly.
- The best way to get nice even orange slices is with a very sharp knife - I found that a mandolin tore the flesh of the oranges.
- Remove any seeds from the slices before starting, these will be bitter.
- The slices will become firmer as they set.
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I followed this recipe exactly, but within an hour after putting the slices on the cooling rack they were so hard I had a hard time getting them loose from the rack, and they are so hard you could break a tooth trying to eat them. I’ll dehydrate next time
Very easy and well described. Love this one.
Thanks Kevin!
I use these in mamosas
how long can I store these once made? look amazing and going to give them a try
Hi, I just made your oranges yesterday and they’ve sat for 24 hours. They are still flimsy, not hard. I’ve never had Or made candy oranges before. Are they supposed to get hard? Should I try to put them in the dehydrator?
Hi Elisa, the orange slices aren't meant to go hard - if you used the amounts and times as per the recipe they should be chewy and soft.
If you let them cook until the water dissipates they turn more candy like
I was looking for this recipe for a long time. When I was a little bit younger it was more available overseas. I used to like it very much. Also, I like how it looks. Thank you.
I will definitely use this recipe repeatedly. A great way to use extra oranges before the get hard. Thank you.
That's great, Dee!
I tried this with some leftover sugar from candied grapes. I added a stick of cinnamon to the sugar water while simmering the oranges. Turned out DELICIOUS!! they're super soft but are firming just after about 30 minutes and are too good to wait any longer 🤭
Wow! These turned out awesome! Thanks for sharing your recipe. Love it!
My pleasure, Danielle!
Thanks for the recipe. These came out really well and were easier than I expected!
That's great, Sara! L x