Sweet, chewy, and full of sunshine, these Candied Orange Slices are the perfect edible garnish for cakes and cocktails. As an added bonus, this simple recipe uses just 3 ingredients (one of which is water), so homemade candied oranges are never far from reach!
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About This Recipe
Candied orange is one of the simplest and tastiest homemade candies I know of. These delightful rounds are perfectly chewy and tender, loaded with citrusy flavor, and pretty to look at, making them one of my favorite ways to garnish cakes, confections, and cocktails of all sorts.
Aside from being flavorful and festive, these orange candy slices are also:
- Quick & Easy - You’ll only need to spend about 20 active minutes in the kitchen to make a whole tray full of these sugared orange slices.
- Made With Only 3 Simple Ingredients - All you need are oranges, sugar, and water!
- Allergen-Friendly - Naturally vegan, gluten-free, soy-free, nut-free, dairy-free, and egg-free, these brightly flavored treats are safe for just about any diet.
- Budget-Friendly - A whole batch costs just a couple of dollars to make, so they’re a great rent-week project!
Ingredients & Substitutions
As promised, you only need a few simple ingredients to make this candied orange recipe, a new favorite dessert. Here’s what to grab:
- Large Oranges - Orange slices are the most traditional, but you’re welcome to swap in any type of citrus you prefer.
- Water & Ice - You’ll need to boil the orange slices first to remove the bitterness from the pith, then submerge the slices in an ice water bath to stop the cooking.
- Granulated Sugar - Plain white sugar is neutrally-flavored, making it the preferred option for most candy-making. If you are making these for a vegan, opt for organic cane sugar, as many white sugars are purified using bone ash.
- Melted Chocolate - Making chocolate-covered orange slices is totally optional but absolutely delicious. Feel free to use dark, semi-sweet, milk, or white chocolate. Chili-flavored chocolate is also a delight!
Equipment
You’ll need a few pieces of specialty equipment to make this orange slices candy, but you likely already own them. Here’s what to grab:
- Knife & Cutting Board - I find that a serrated knife makes easy work of slicing through thick citrus rinds, but a regular chef’s knife can also be used. Cut thicker slices or thin slices depending on your preferences or the kinds of oranges you use.
- Large Saucepan - Choose one with a heavy bottom to prevent the candy syrup from scorching.
- Candy Thermometer - Temperature is extremely important when you’re working with sugar. Do yourself a favor and invest in a candy thermometer to help you know when your orange slices are ready.
- Cooling Rack - The larger, the better! If you don’t have a dedicated cooling rack, use the wire insert from your rimmed sheet pans or the rack from your toaster oven.
- Parchment Paper - The sugar syrup is VERY sticky, so make your life easier by lining your counter (under the cooling rack) with parchment.
- Food Tweezers or Tongs - You can also use a fork or even chopsticks if you don’t have tongs! I just find that gripping the slices from both sides is easier than trying to stab them with a fork.
How To Make Candied Orange Slices
This candied orange recipe is quick and simple to execute and a delicious treat during the holiday season. Here’s how they’re made with this simple process:
Step 1: Prep. Boil a few cups of water in a saucepan or large pot. While your water is heating, prepare an ice bath by mixing water and lots of ice in a medium-sized bowl. Prepare a cooling rack with parchment paper underneath the rack to catch any syrup drippings.
Step 2: Boil. Drop the relatively thin slices of orange citrus fruit into the boiling water and allow them to boil for 2 minutes before removing them and placing them into your prepared ice bath.
Step 3: Make Sugar Syrup. Meanwhile, to start the candying process place the granulated sugar and water in a saucepan, mix to combine, and bring to a boil. Make sure not to mix the syrup after the initial stir, otherwise, the syrup could crystallize and seize.
Step 4: Candy Oranges. Once the syrup has reached a temperature of 225F, place the citrus slices in the syrup.
Step 5: Cook. Continue to heat the syrup and orange slices until it reaches 245F, then turn off the heat. Remove the orange slices one by one from the orange sugar syrup using a fork, food tweezers or a utensil that feels natural to you and place each slice in a single layer on the prepared wire rack layered on a baking sheet for best results.
Step 6: Cool. Let the oranges cool for 2 hours before enjoying, adding to ice cream, orange cake, chocolate pudding, or dipping them in melted dark chocolate for a sweet treat!
Optional Variations
While I love making plain candy orange slices, there is always room for you to play in the kitchen. Here are a few different variations you can try:
- Try A Different Citrus - Candied blood oranges, limes, lemon peel, pomelos, tangerines, or grapefruits are all great options - candied citrus peels work well too!
- Dip Them In Chocolate - The only thing better than candied orange slices? Candied orange slices dipped in chocolate. YUM! Chocolate orange slices are delightful on their own, too, so don’t feel like you need to save them for a garnish.
- Try Different Shape Cuts - Candied orange wedges work better than slices for some garnishes. They're a great way to decorate chocolate cake as well!
Expert Tips
- Mind your thermometer! Sugar goes through several stages during the candy-making process. You don’t want to add the oranges to the syrup until it hits 225F (the thread stage), and you want to heat the candied citrus slices until they hit 245F (the firm ball stage). If you don’t have a candy thermometer, you’ll need a bowl of cold water.
- Prevent crystalization in the sugar syrup by leaving it alone. After the initial stir to incorporate the sugar and water, don’t stir it any further.
Frequently Asked Questions
Oooops! Sounds like you missed the plain water boiling step. Make sure to boil the orange slices in plain water for 2 minutes, then immediately transfer them to a bowl of ice water to stop them from cooking. This quick and painless step leeches out the bitter compounds from the pith, making your orange slices nice and sweet.
Sugar is a natural preservative, so candied orange slices will keep for well over a month if stored in an airtight container in the fridge.
Not at first, but you will prolong their shelf life if you do.
More Cake & Cocktail Garnish Recipes
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Candied Orange Slices
Equipment
- Knife & Cutting Board
- Large Saucepan
- Candy Thermometer
- Cooling Rack
- Parchment Paper
- Food Tweezers or Tongs
Ingredients
- 1 -2 Oranges, large, sliced
- Ice bath
- 1 ½ cups Water
- ¾ cups Granulated Sugar
- Melted Chocolate, optional for garnish
Instructions
- Start by boiling a few cups of water in a saucepan. While youe water is heating, prepare an ice bath (water and ice in a medium sized bowl)Ice bath
- Once boiling, drop the oranges into the boiling water and allow them to boil for 2 minutes before removing them and placing them into an ice bath.1 -2 Oranges
- Meanwhile, place the granulated sugar and water in a saucepan, mix to combine and bring to a boil. Make sure not to mix the syrup after the initial stir, otherwise the syrup could crystallize.1 ½ cups Water, ¾ cups Granulated Sugar
- Prepare a cooling rack with parchment paper underneath the rack to catch any syrup drippings.
- Once the syrup has reached a temperature of 225F, place the citrus slices in the syrup.
- Continue to heat the syrup and orange slices until it reaches 245F, then turn off the heat. Remove the orange slices one by one using a fork, food tweezers or a utensil that feels natural to you and place each slice on the prepared cooling rack.
- Let the oranges cool for 2 hours before enjoying or dipping them in melted chocolate!Melted Chocolate
Notes
- Mind your thermometer! Sugar goes through several stages during the candy-making process. You don’t want to add the oranges to the syrup until it hits 225F (the thread stage), and you want to heat the candied citrus slices until they hit 245F (the firm ball stage). If you don’t have a candy thermometer, you’ll need a bowl of cold water.
- Prevent crystalization in the sugar syrup by leaving it alone. After the initial stir to incorporate the sugar and water, don’t stir it any further.
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