There’s something almost magical about watching thin wheels of citrus simmer in bubbling sugar syrup until they turn glossy and translucent. Candied orange slices hit that perfect sweet spotsticky, chewy, just a little bitter around the edges. They look fancy draped over cakes or dipped in dark chocolate, but honestly? The process is so simple you’ll wonder why you haven’t been making them all along.
I started making these every December back in 2019 after a farmer’s market haul left me with more oranges than I could juice. The kitchen smelled like a citrus grove had moved in, and my neighbor actually knocked to ask what I was cooking. Now I keep a batch in the fridge year-roundthey’re perfect for cocktail rims, gift boxes, or just eating straight off the cooling rack when no one’s looking. The trick is slicing them thin enough that they cook evenly but thick enough to stay intact, which took me a few rounds to nail down.
Enjoy these beautiful and chewy Candied Orange Slices Recipe, perfect as a homemade sweet snack or elegant dessert garnish. This candied orange slices recipe easy homemade method slowly simmers thin slices of navel oranges in a sugar syrup, resulting in sparkling translucent citrus wheels full of vibrant flavor. For a festive touch, try this sugar syrup candied oranges thin slices chewy treat as a chocolate dipped candied orange slices holiday treat or dark chocolate candied orange wheels sea salt snack.
Thoroughly clean the orange peels to remove any wax or residues, then cut the oranges into thin ⅛-inch (3mm) round slices, removing the ends.
Boil a large pot of water and blanch the orange slices in it for 10 minutes to soften and reduce bitterness, then immediately transfer them to an ice water bath to cool.
Empty the pot and combine 4 cups of sugar with 4 cups of fresh water, heating until the sugar dissolves and the syrup boils.
Add the drained orange slices to the simmering syrup, lowering the heat and cooking gently for 45 to 60 minutes until the peels turn translucent, stirring every 15 minutes to avoid sticking.
Place the cooked slices on wire racks set over baking sheets and dry them in a 175°F (79°C) oven for 30 minutes to start drying.
Sprinkle each slice with granulated sugar, return to the oven, and continue drying for another 1 to 1½ hours until mostly dry yet still a little flexible.
Once dried, toss the slices in granulated sugar again for a sparkling finish, let them cool fully, and store in an airtight container for later enjoyment.
Notes
Be sure to scrub the oranges well since the peel is consumed. Use consistently thin slices for even candying and drying. Oven drying times may vary, so watch for the right texture without brittleness. Store candied orange slices at room temperature in an airtight container; they keep several weeks. Great for decorating cakes, cocktails, or enjoyed alone as a snack.
Why You’ll Love This Candied Orange Slices Recipe
This easy homemade candied orange slices recipe feels like the kind of thing your grandmother might’ve tucked into a tin for special occasions. The process is slow and rhythmicblanching, simmering, dryingbut none of it is tricky. You’re basically coaxing thin orange wheels into sweet, chewy discs that look like stained glass when you hold them up to the light.
Uses just three ingredients: navel oranges, granulated sugar, and water. That’s it. No specialty syrups or preservatives.
Perfectly chewy texture: Not brittle like store-bought versions. These stay pliable and sticky in the best way.
Endlessly versatile: Dip them in dark chocolate for a holiday treat, use them as cocktail garnishes, or tuck them into gift boxes for Valentine’s Day.
Makes your kitchen smell incredible: Like you opened a citrus grove in your oven. Neighbors will ask questions.
What You’ll Need
The ingredient list here is short and straightforwardno fancy extracts or hard-to-find syrups. You’re working with whole navel oranges and a basic sugar syrup, which is just equal parts granulated sugar and water simmered together until the sugar dissolves. The magic happens in the method, not the pantry.
Pro Tip: Scrub those oranges really well before slicing. You’re eating the peel, so any wax or residue needs to go. I use a vegetable brush under warm water and give them a good rubit makes a difference.
Ingredient
What It Does
Substitution Notes
Navel Oranges
Thick peel, low seeds, slices beautifully
Try blood oranges for a festive color twist
Granulated Sugar
Sweetens and preserves; creates glossy syrup
Can use natural cane sugar for a vegan version
Water
Dissolves sugar, blanches bitterness out
No substitute needed
How It All Comes Together
The process moves in stages: blanch, simmer, dry. Each step is hands-off enough that you can fold laundry or answer emails in between, but stay nearby because timing matters more than precision. You’re looking for visual cuestranslucent peels, pliable texture, a slight tackiness when you touch the surface.
Step 1: Slice your scrubbed navel oranges crosswise into thin wheels, about ⅛ inch thick. Toss the knobby end piecesthey won’t candy evenly. Blanch the slices in boiling water for 10 minutes to soften the peel and pull out any bitterness, then shock them in ice water. This step is non-negotiable; it’s what keeps the peel from tasting soapy.
Step 2: Make your sugar syrup by dissolving 4 cups of granulated sugar in 4 cups of water. Bring it to a boil, then add the blanched orange slices. Drop the heat to low and let them simmer for 45 to 60 minutes, stirring gently every 15 minutes so nothing sticks. You’ll know they’re ready when the peels look almost see-through and the syrup has thickened slightly.
Step 3: Arrange the simmered slices on wire racks set over cookie sheets (to catch drips) and slide them into a 175°F oven. After 30 minutes, pull them out, coat each slice in granulated sugar, and return them to dry for another 1 to 1½ hours. They should feel mostly dry but still a little bendynot crisp. Give them one final roll in sugar while they’re still warm, then let them cool completely.
Step
Time
What to Watch For
Blanch
10 minutes
Peels soften, water stays clear
Simmer in Syrup
45–60 minutes
Peels turn translucent, syrup thickens
Oven Dry (first round)
30 minutes
Slices lose surface moisture
Oven Dry (after sugar coating)
1–1½ hours
Pliable but not sticky to touch
Troubleshooting and Tweaks
If your slices turn out brittle instead of chewy, you dried them too long. Check them every 20 minutes during that final oven stretch and pull them when they’re still slightly tacky. If they’re too sticky, give them another 15 to 20 minutes in the oven and test again. Every oven runs a little differently, so trust texture over the timer.
Slices stuck together in the syrup? Stir more oftenevery 10 minutes instead of 15and make sure your heat is truly low. A rolling boil will cause them to clump.
Want a spiced version? Add a cinnamon stick and a few whole cloves to the sugar syrup while it simmers. The slices pick up a warm, holiday-spiced flavor that’s perfect for gift boxes.
Dipping in chocolate? Let the candied slices cool completely and dry out for at least 24 hours before dipping. Otherwise, the chocolate won’t stick cleanly. Use dark chocolate with a sprinkle of sea salt for a gourmet finish, or try white chocolate drizzle if you’re feeling fancy.
How to Serve and Store
These candied orange slices are the kind of treat that works in about a dozen different contexts. I’ve used them as cocktail rims (they cling beautifully to sugared glass edges), dessert garnishes for cakes and tarts, and tucked into clear cellophane bags as last-minute hostess gifts. They also just taste great eaten plain with a cup of tea on a quiet afternoon.
Storage: Keep them in an airtight container at room temperature, layered between sheets of parchment paper so they don’t stick together. They’ll stay good for several weeks, though in my house they rarely last that long. If you want to make them extra giftable, layer them in a small box with tissue paperthey look like something you paid too much for at a fancy shop.
Use
Best Prep
Storage Tip
Cocktail Rim
Cut into half-moons for easier garnish
Store whole, slice just before use
Chocolate Dipped
Dry fully for 24 hours first
Keep in cool, dry place; chocolate can bloom in heat
Dessert Garnish
Use as-is or cut into quarters
Layer between parchment in airtight container
Gift Box
Wrap individually in cellophane or wax paper
Add a label with date; lasts several weeks
A Few More Ideas
Once you get comfortable with the basic method, it’s easy to riff. I’ve made festive candied blood orange slices for a winter dinner partythey have that gorgeous burgundy color that photographs like a dream. You can also dry them longer (closer to 2 hours in the oven) if you want them firm enough to stand upright as cake toppers or float in punch bowls without wilting.
If you’re looking for an alternative method, skip the oven entirely and let the slices air-dry on a drying rack for 24 to 48 hours. They’ll stay chewier and a bit stickier, but the flavor is just as good. This is the method I use when I’m making a big batch for Valentine’s Day gift boxes and don’t want to tie up the oven all afternoon.
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FAQs ( Candied Orange Slices Recipe )
How thick should I cut the orange slices?
Cut your oranges into 1/4-inch thick slices for the best results. This thickness allows the syrup to penetrate properly while maintaining structure. Thicker slices take much longer to candy, while thinner ones can fall apart during cooking.
Can I use any type of orange for this recipe?
Navel oranges work best because they’re seedless and have thick, sturdy peels. Blood oranges create beautiful festive candied blood orange slices dessert garnish with their deep red color. Avoid thin-skinned varieties like Valencia as they tend to break down during the candying process.
How long do homemade candied oranges last?
Properly stored candied oranges keep for up to 2 weeks at room temperature in an airtight container. For longer storage, refrigerate them for up to 1 month. Make sure they’re completely dry before storing to prevent mold growth.
Why do my candied oranges turn out chewy?
Chewy texture usually means they need more drying time after candying. Place them on a wire rack for 24-48 hours until they feel slightly firm to touch. You can also use chocolate dipped candied orange slices holiday treat method to add crispness and mask any remaining chewiness.
Can I make this dish ahead for holidays?
Yes, this treat is perfect for advance preparation. Make them up to 2 weeks before your event and store in airtight containers. They actually improve with time as the flavors meld. For gift-giving, package them in decorative boxes with parchment paper between layers.
Your New Go-To Sweet Treat
These candied orange slices come together with just a little patience and a whole lot of payoff. The kitchen fills with that warm citrus scent while they simmer, and the final resultglossy, chewy, perfectly sweet with a hint of bitterfeels like something you’d find wrapped in tissue at a European market. You’ll love how they turn out, especially once you realize how simple the process really is.
A trick I picked up from my Texas farmers’ market days: grab oranges that feel heavy for their sizethey’re juicier and slice more evenly. If you want a festive twist, try blood oranges or add cinnamon sticks to the syrup for a spiced version. Store them layered between parchment in an airtight container, and they’ll keep for weeksthough honestly, they disappear faster than that around here.
I’d love to see how yours turn out! Snap a photo when you dip them in chocolate or tuck them into gift boxestag me so I can cheer you on. Did you grow up with candied citrus during the holidays, or is this your first time trying it? Either way, save this recipe for someone who’d smile opening a homemade treat. There’s something special about sharing food you made with your own hands.
