Print

Classic Candied Orange Slices: A Glossy, Chewy Treat

Close-up of several glistening, deep orange candied orange slices arranged on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Learn how to make beautiful, glossy candied orange slices using a simple syrup method. These chewy citrus candies are perfect for snacking, decorating cakes, or gifting.

Ingredients

Scale
  • 3 large navel oranges
  • 4 cups water, divided
  • 4 cups granulated sugar, divided
  • 1 cup water (for optional chocolate dipping)
  • 8 ounces dark chocolate, chopped (for optional chocolate dipping)
  • Flaky sea salt (optional, for topping)

Instructions

  1. Prepare the oranges: Wash the oranges well. Slice them thinly, about 1/8 inch thick. Remove any seeds.
  2. Blanch the slices: Place the orange slices in a medium saucepan and cover them with 4 cups of water. Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes. Drain the water completely. This step reduces bitterness.
  3. Make the syrup: In the same saucepan, combine 4 cups of sugar and 3 cups of water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.
  4. Simmer the oranges: Add the blanched orange slices to the sugar syrup. Reduce the heat to low and simmer gently, uncovered, for 45 to 60 minutes. The slices should become translucent and tender. Stir occasionally to prevent sticking.
  5. Cool and soak: Remove the pan from the heat. Let the orange slices cool completely in the syrup. For the best flavor and texture, let them soak for at least 4 hours, or preferably overnight, in the syrup.
  6. Dry the slices: Remove the slices from the syrup, letting excess drip off. Place them in a single layer on a wire rack set over a baking sheet.
  7. Bake to dry: Bake in a low oven at 200 degrees Fahrenheit (95 degrees Celsius) for 1 to 2 hours, flipping halfway through. The goal is to dry them until they are chewy and no longer sticky.
  8. Cool completely: Let the candied orange slices cool completely on the rack. They will firm up as they cool.
  9. Optional Chocolate Dipping: Melt the dark chocolate with 1 cup of water in a double boiler or microwave until smooth. Dip half of each cooled candied orange slice into the melted chocolate. Place them back on the wire rack. Sprinkle immediately with flaky sea salt, if using. Let the chocolate set completely before serving or storing.

Notes

  • Use firm, unblemished oranges for the best presentation. Navel or Valencia oranges work well.
  • If you plan to use these as edible cake decorations, skip the chocolate dipping and roll the dried slices in fine granulated sugar for a sparkling finish.
  • Store finished candied orange slices in an airtight container at room temperature for up to two weeks.

Nutrition

Find it online: https://www.unfoldrecipes.com/candied-orange-slices-recipe-how-to-make/