Candied Orange Slices ~ Easy Recipe

I found a surprising pantry trick that yields jewel-like Candied Orange Slices with a glossy, translucent finish.

I never planned to get obsessed with candied fruit but once I tried making Candied Orange Slices I was hooked. I start with thinly sliced oranges and a simple bath of granulated sugar for the syrup, it’s weird how something so few steps can change the fruit into something jewel like.

The slices end up translucent and almost crunchy at the edges, perfect on cakes or just as a snack. I’ll walk you through the quick tricks that keep them glossy not gummy, and the little mistakes I learned the hard way so you dont waste a batch.

Why I Like this Recipe

– I like how it makes any dessert look fancy, glossy and jewel like so Im proud to serve it.
– I like the bright sweet tang that wakes up my taste buds without being too much.
– I like that I can make it ahead and grab it when Im short on time, saves me stress.
– I like giving it as little homemade gifts, people always smile and ask where I got them, even though its simple.

Ingredients

• Oranges, juicy and sweet with a bright tart bite, high in vitamin C and fiber
• Granulated sugar makes candies sweet, mostly carbs and calories, little nutrients though
• Extra sugar gives crunchy coating and sparkle, raises sweetness big time
• Corn syrup helps stop grainy crystals and keeps syrup glossy and smooth
• Water dilutes and carries sugar, it’s neutral but essential for simmering slices
• Powdered sugar gives soft dusting and makes presentation pretty, adds quick sweetness
• A pinch of salt wakes flavors up, balances sweetness so it’s not cloying

Ingredient Quantities

• 3 medium oranges thinly sliced (about 1 to 1 1/4 lb)
• 2 cups granulated sugar (for the syrup)
• 1 cup water 240 ml
• 1 cup granulated sugar extra for coating
• 1 tablespoon light corn syrup optional
• Powdered sugar for dusting optional
• Pinch of salt optional

How to Make this

1. Wash the oranges and trim the ends, then slice into thin rounds about 1/8 to 1/4 inch thick so you get roughly 3 medium oranges (about 1 to 1 1/4 lb).

2. Blanch the slices to remove bitterness: bring a large pot of water to a boil, add the orange slices for 1 minute, drain, plunge into ice water to stop cooking, then repeat once more. Drain and set aside.

3. Make the syrup: in a wide, non reactive saucepan combine 2 cups granulated sugar, 1 cup water (240 ml), 1 tablespoon light corn syrup if using, and a pinch of salt if you want. Stir over medium heat until sugar dissolves and it comes to a gentle simmer.

4. Add the orange slices in a single layer or slightly overlapping, reduce heat to low so the syrup barely simmers. Simmer uncovered, turning slices gently every 10 minutes so they cook evenly and get translucent.

5. Cook until the slices are translucent and the syrup is slightly thickened, about 45 to 60 minutes depending on thickness. Dont let it boil hard or the peel will get tough.

6. Using a slotted spoon or tongs lift slices out and place on a wire rack set over a rimmed baking sheet or on parchment paper. Let them cool and set for 5 to 10 minutes so excess syrup drains.

7. While still tacky, toss each slice in the extra 1 cup granulated sugar to coat both sides, or sprinkle sugar on top and press gently. If some slices are too sticky pat lightly with a paper towel first.

8. Transfer sugared slices back to the rack or a single layer on parchment and dry at room temperature until just tacky to the touch, 4 hours to overnight. For a shinier finish you can let them dry less, for crisper candy dry longer.

9. Dust lightly with powdered sugar if you want, then store in an airtight container separated by parchment at room temperature up to a week. Reuse leftover syrup as a glaze or reduce it to a syrup for cocktails.

Equipment Needed

1. Sharp chef’s knife for thin slices
2. Cutting board
3. Large pot (for blanching)
4. Large bowl with ice water
5. Wide nonreactive saucepan (for the syrup and simmering)
6. Slotted spoon and/or tongs
7. Wire rack set over a rimmed baking sheet
8. Measuring cups and spoons
9. Parchment paper or silicone baking mat
10. Wooden spoon or heatproof spatula for stirring

FAQ

Candied Orange Slices ~ Easy Recipe Substitutions and Variations

• 3 medium oranges thinly sliced: swap for tangerines or clementines — sweeter and with thinner rinds so they cook faster; blood oranges give a stunning red hue; lemons or limes work too if you want tart candied wheels, just simmer a bit longer to mellow them.
• 2 cups granulated sugar (for the syrup): use light brown sugar for a deeper caramel note, or honey/agave (use slightly less and expect a darker, stickier syrup); you can also add a few tablespoons of golden syrup or glucose to reduce crystallization.
• 1 cup water: replace part or all with freshly squeezed orange or other citrus juice to boost flavor, just know the syrup will be cloudier and a touch stickier; mild apple juice also works for a gentler fruit note.
• 1 cup granulated sugar extra for coating: use sanding or turbinado sugar for sparkle and crunch, superfine (caster) sugar for an even coating, or powdered sugar if you want a soft, snowy finish.

Pro Tips

– If any slices still taste bitter, try soaking them in cold water for a few hours and change the water once or twice, or blanch one extra time. You can also trim away any thick white pith with a small knife or spoon, that little bit of extra peeling makes a big difference.

– Keep the syrup at a very gentle simmer and use a wide shallow pan so the slices lie flat and cook evenly. If the sugar starts to grain up add a splash of lemon juice or a teaspoon of light corn syrup, and dont stir wildly once it starts simmering or you’ll invite crystallization.

– For better sugar adhesion and a nicer bite, use superfine sugar or pulse your granulated sugar briefly in a food processor so the crystals are smaller, then coat while the slices are tacky not dripping. If you want them extra crisp, dry longer at room temp or pop them in the oven at the lowest setting for a short time, but watch closely so they dont brown.

– Store layered with parchment in an airtight container at room temp for up to a week, humidity wrecks them so keep them dry. Leftover syrup is great as a glaze or reduced for cocktails, and if candies get sticky later dust them lightly with powdered sugar and air them out for a few hours, that usually fixes it.