Candied Orange Slices

Okay, full disclosure: I once tried candied orange slices to win a bake-sale contest and ended up with a sticky countertop, a very suspicious cat, and a recipe I now guard like treasure. I promise this version keeps the sticky apocalypse to a minimum. These glossy, translucent rounds taste like sunshine—zesty orange, sweet syrup, and a little chewy snap that makes people pause mid-chew. They smell like citrus candy and holiday kitchens, and they double as a pretty garnish, a thoughtful snack, or a show-stopping cocktail topper. I’ll walk you through simple steps, a few chef-ish tips, and one hack that saves time if you’re impatient like me.

Quick Facts

• Yield: Serves 6 (about 24 slices)
• Prep Time: 15 minutes
• Cook Time: 45–60 minutes (simmering) + drying time
• Total Time: ~2 hours 15 minutes (including drying; overnight if you air-dry)

Why This Recipe is Awesome

This recipe turns simple **oranges** into glossy, jewel-like treats that taste like candy but feel homemade. They bring bright citrus flavor, a soft-but-chewy texture, and sticky-sweet crunch if you dust them with sugar. They make any dessert look fancy (who doesn’t love edible confetti?), and they’re so forgiving even a greased-up novice can pull off perfection. Plus, they smell like a citrus market, and the kitchen hums while the syrup simmers—music to my ears.

Ingredients

For the Main Dish:

• 3 large oranges (navel or blood oranges work great)
• 2 cups granulated sugar
• 1 cup water
• 2 tbsp light corn syrup (optional — helps keep the slices clear)
• Pinch of salt
• ¼ cup powdered sugar (optional, for a light dusting)

For the Sauce / Garnish (if applicable):

• 4 oz dark chocolate (optional, melted for dipping)
• 1 tsp vanilla extract or a cinnamon stick added to the syrup for extra warmth (optional)

How I Make It

Step 1:

I wash and dry the oranges, then slice them into ¼-inch rounds with a sharp knife. I try to keep the slices even so they candy at the same rate. The peel smells bright and floral when I slice—instant mood booster.

Step 2:

I combine the 2 cups granulated sugar, 1 cup water, and 2 tbsp light corn syrup in a wide skillet or shallow saucepan. I heat the mixture over medium until the sugar dissolves, stirring gently. If I add a cinnamon stick, it joins now and perfumes the kitchen. Don’t let the syrup scorch—stir until smooth.

Step 3:

I lay the orange slices in a single layer in the syrup. I bring the pan to a gentle simmer and cook the slices for about 45–60 minutes, turning them a few times so each side soaks up syrup. I watch for translucence—the flesh goes from opaque to glowing and the peel softens. The kitchen fills with sweet citrus steam; it’s basically happiness in vapor form.

Step 4:

I use tongs or a slotted spoon to transfer slices to a wire rack set over a baking sheet to catch drips. If I want them ready fast, I pop the rack into an oven set to 200°F for about 30–60 minutes, flipping halfway, until the slices feel tacky but not wet. For a more delicate chew, I air-dry them for several hours or overnight. If I want chocolate-dipped slices, I wait until they fully dry.

Step 5:

When the slices dry to my liking, I optionally dust them with powdered sugar or dip half the slice in melted dark chocolate. I let chocolate set on parchment. I store the finished slices in a single layer, separated with parchment, in an airtight container.

Pro Tips

• Pick firm, bright-skinned oranges for best flavor and easier slicing.
• Slicing thickness matters: keep to about ¼ inch for even candying—too thin and they crisp, too thick and the center stays gummy.
• Don’t rush the simmer. Gentle simmering (not a rolling boil) keeps the syrup clear and the slices pretty.
• If syrup starts to crystallize, add a splash of water and heat gently to re-dissolve the crystals, stirring—works like a charm.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap oranges for blood oranges, cara cara, or even thinly sliced lemons for a tangier candy—texture stays similar, flavor shifts.
• Replace granulated sugar with coconut sugar for a deeper caramel note (color darkens). Honey can work but it changes texture and flavor — use sparingly.
• Skip corn syrup for a clean label; the candy looks slightly less translucent but still delicious.
• Allergic or avoiding gluten/dairy? This recipe stays naturally gluten-free and dairy-free unless you add chocolate with milk—choose dairy-free chocolate.

Variations & Tips

• Dust with cinnamon sugar for a cozy twist.
• Dip half in melted dark chocolate and sea salt for a fancy snack.
• Add a splash of Grand Marnier to the syrup near the end for boozy aroma (adults only).
• Make peel-only candied strips by segmenting and candying the peel separately—great for baking or garnish.
• Turn them into ornaments: thread a ribbon through a cooled slice and hang—pretty and edible.
• Use a food dehydrator at 135°F for 2–3 hours if you have one; it gives a chewier texture.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Candy the slices and store them in an airtight container layered with parchment for up to 2 weeks. For longer storage, freeze flat on a tray, then transfer to a freezer bag.

Can I double the recipe?

Sure thing. Use a wider pan so slices stay in a single layer or candy in batches. Doubling syrup amounts works fine; avoid stacking slices.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if a recipe calls for butter elsewhere (not in this basic syrup recipe).

How do I know it’s done?

Look for translucent flesh, softened peel, and syrup that glazes but doesn’t remain watery on the slices. When you lift a slice it should feel tacky and hold shape; after drying it should feel pliable, not soggy.

What if I don’t have ingredient X?

Out of corn syrup? Skip it and add a teaspoon of lemon juice to help prevent crystallization. No powdered sugar? Use granulated sugar for a light sparkle—press gently to stick.

How I Like to Serve It

I scatter candied orange slices over vanilla ice cream, tuck one into a glass of sparkling wine for a party, or pile them on a cheese board with honeycomb and goat cheese. They brighten winter desserts and make summer cocktails feel fancy. For hostess gifts, I box them in a small tin lined with parchment—people act like you spent hours (you did, but it felt worth it).

Notes

• Store in an airtight container at room temperature for up to 2 weeks; refrigerate if your kitchen runs hot. Re-crisp in a 200°F oven for 10 minutes if needed.
• No meat-safe temps needed here, but if you serve with poultry, remember safe internal temp: 165°F.

Final Thoughts

Closing: You just made something pretty, fun, and totally snackable—now go impress someone—or just yourself—with your homemade orange gems!