There’s something about unwrapping a bright orange candy that takes you right back to childhoodsticky fingers, sweet citrus bursting on your tongue, that sugary glow you couldn’t resist. This classic homemade orange candy recipe brings all that nostalgia straight to your kitchen, with soft, chewy bites that taste like sunshine rolled in sugar.
I started making these candies back in 2019 when I was testing vintage recipes for the blog, and the first batch had me grinning like a kidmy kitchen smelled like fresh oranges for days. The trick is cooking the sugar syrup just to soft-ball stage so they stay pillowy instead of turning into hard rocks. After photographing food for over eight years, I can tell you these little gems are as stunning as they are delicious.
This classic homemade orange candy recipe brings you old fashioned orange slice candy chewy with ease. Enjoy easy stovetop orange jelly candies gelatin that yield soft chewy orange fruit candy natural juice packed with vibrant citrus flavor. Perfect for fans of creamy orange butter candy rolled cut pieces, this recipe transforms simple oranges into delightful jewel-like treats that can be savored as snacks, used as elegant garnishes, or elevated dessert toppers.
Cut the oranges into ¼-inch thick rounds using a sharp knife or mandoline.
Combine the sugar and water in a saucepan and bring to a boil while stirring until the sugar dissolves completely.
Lower the heat to maintain a gentle simmer and carefully place the orange slices in a single layer in the syrup.
Let the orange slices simmer for 45 to 60 minutes, flipping them now and then, until the peel looks clear and translucent.
Use tongs to lift the slices from the syrup and spread them out on a wire rack.
Allow the slices to air dry uncovered at room temperature for one to two days until they are tacky yet firm.
For extra sparkle, toss the slices in granulated sugar or dip them in melted chocolate and sprinkle with flaky salt as desired.
Notes
Small oranges or mandarins yield the best neat slices. Do not reduce the sugar amount since it acts as a preservative. Keep leftover syrup for drinks or baking. Store finished candy in an airtight container with parchment paper between layers. Not suitable for freezing; keep at room temperature up to one month.
Why You’ll Love This Classic Homemade Orange Candy Recipe
These translucent, jewel-toned slices are like edible stained glasschewy, sweet, and glowing with fresh citrus flavor. If you’ve ever loved those old fashioned orange slice candy chewy treats from the corner store, this homemade version blows them out of the water with real fruit and zero mystery ingredients.
Minimal ingredients: just oranges, sugar, and waternothing you can’t pronounce
Stunning presentation: they look fancy enough for gift boxes but come together on your stovetop
Long shelf life: stored properly, these stay chewy and delicious for up to a month
Bonus syrup: the leftover orange-infused liquid is liquid gold for cocktails and cakes
Key Ingredients and What They Do
You only need three things to make these beauties, and each one plays a critical role in getting that perfect chewy-tender texture.
Ingredient
What It Does
Swaps & Notes
Oranges or tangelos
Provides citrus flavor and edible peel; becomes translucent when candied
Small oranges work bestmandarins, clementines, or cara caras are ideal
Granulated sugar
Sweetens and preserves; creates the syrup that transforms the fruit
Don’t reduce the amountit’s essential for texture and shelf life
Water
Dissolves sugar and creates the simmering bath
Use filtered water if your tap water has strong mineral flavors
Pro Tip: Slice your oranges as evenly as possiblea mandoline helps, but a sharp knife and steady hand work just fine. Uniform thickness means even cooking.
How to Make Perfect Candied Orange Slices
The magic happens slowly on the stovetop. You’re coaxing the fruit into candy form by gently simmering until the peel turns glossy and see-through, which takes about an hour. This is one of the most gorgeous transformations to watch.
Start by slicing your oranges into neat ¼-inch rounds. In a wide saucepan, dissolve the sugar in water over medium heat, then bring it to a gentle boil. Lower the heat and add your orange slices in a single layerdon’t crowd them. Let them simmer, turning occasionally with tongs, until the peel looks almost translucent and the fruit is tender but still holding its shape.
Transfer the slices to a wire rack and let them dry uncovered at room temperature. This step can take 24 to 48 hours depending on humidity, but it’s worth the wait. The candies will go from wet and floppy to tacky and set, with a slight chew that’s absolutely addictive.
Roll while still slightly sticky for best coverage
Troubleshooting and Expert Tips
If your slices turn out too hard, you likely simmered them too long or at too high a heatkeep it at a bare simmer, not a rolling boil. Too soft and sticky? They need more drying time, or your room might be humid. Try setting them near a dehumidifier or in front of a fan.
Uneven cooking: Make sure slices are in a single layer and turn them every 15 minutes
Syrup crystallizing: Don’t stir once sugar dissolves; swirl the pan gently instead
Slices falling apart: You may have sliced them too thinaim for a solid ¼ inch
Note: Save that leftover syrup! It’s incredible drizzled over yogurt, mixed into sparkling water, or brushed onto layer cakes.
How to Serve and Store
These candied beauties shine as edgings on a dessert platter, tucked into holiday orange slice candy gift boxes, or simply enjoyed with afternoon tea. For an elegant twist, dip half of each slice in melted dark chocolate and finish with a sprinkle of flaky sea saltit’s like candied orange peel homemade dipped chocolate, but even better.
Storage Method
Duration
Best For
Airtight container, parchment layers
Up to 1 month
Room temperature snacking and gifting
Rolled in sugar
2–3 weeks
Less sticky, easier to handle and stack
Chocolate-dipped
1–2 weeks
Special occasions and dessert garnishes
Pro Tip: Don’t freeze thesethey’ll lose their chewy texture and turn mushy. Room temperature storage is your friend here.
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FAQs ( Classic Homemade Orange Candy Recipe )
What temperature should the sugar syrup reach for perfect results?
Heat your sugar mixture to 240-245°F (soft ball stage) for chewy texture, or 300°F (hard crack) for firmer candies. Use a candy thermometer for accuracy. Going beyond these temperatures will result in burnt, bitter candy that’s too hard to enjoy.
How long does homemade orange candy stay fresh?
Store this recipe in an airtight container at room temperature for up to 2 weeks. Keep pieces separated with parchment paper to prevent sticking. Humidity will make the candies sticky, so avoid refrigerating unless your kitchen is very warm.
Can I use fresh orange juice instead of extract?
Fresh juice works but reduces the syrup’s cooking time since you’re adding extra liquid. Use 2-3 tablespoons of juice plus zest for stronger flavor. The natural sugars in juice may cause faster browning, so watch your temperature carefully.
Why did my candy turn out grainy?
Grainy texture happens when sugar crystals form during cooking. Avoid stirring once the mixture starts boiling, and brush down pan sides with a wet pastry brush. Adding a tablespoon of corn syrup helps prevent crystallization for smoother results.
What molds work best for shaping orange candies?
Silicone candy molds release easily and create professional-looking pieces. Lightly spray with cooking oil before pouring. If you don’t have molds, pour onto a greased baking sheet and score into squares while still warm for easy breaking later.
Ready to Make Your Own Orange Candy Magic?
This classic homemade orange candy recipecomes together with just three ingredients and a little patienceyour kitchen will smell like a citrus grove while those gorgeous slices turn translucent and chewy. You’ll love how they glisten on the cooling rack, each one catching the light like little edible sun drops you can’t wait to taste.
Want a grown-up twist? Dip half of each slice in dark chocolate and sprinkle with flaky saltit’s stunning for parties or tucked into gift boxes. If your house runs humid, set the drying rack near a fan to speed things up. Rolling them in sugar while they’re still slightly tacky keeps them from sticking together, a trick that’s saved many batches.
Did you make these beauties? I’d love to see your candied creationstag me on Pinterest or drop a comment about which citrus you tried. Share this recipe with anyone who loves nostalgic sweets or needs a gorgeous homemade gift idea. Happy candy making, friends!
