Candied orange slices are the kind of treat that feels fancy but is surprisingly simple to make.
I love how they dress up everything from cakes to cocktails—or how they stand alone as a zesty, chewy snack.
Whether you’re making them for holiday gifts, dessert décor, or just to satisfy your sweet tooth, this recipe never disappoints.
Why You’ll Love This Recipe
Visually stunning: These slices look like stained glass—perfect for garnishing or gifting.
Flavor-packed: Sweet, tangy, and slightly bitter in the best way.
Customizable: Dip them in chocolate, coat them in sugar, or leave them plain.
Great for make-ahead: Stores beautifully and lasts up to a week.
Edible decor: Use them on cakes, cupcakes, cocktails, or cheese boards.
What You’ll Need (Ingredient Highlights)
Oranges – Navel or Valencia oranges work best. Choose firm, bright-skinned fruit.
Granulated sugar – For both the syrup and optional coating.
Water – Helps dissolve the sugar and turn it into a simple syrup.
Pro Tips Before You Start
Use a mandoline for uniform slices. Thinner = quicker to candy and prettier on display.
Don’t skip the simmering time. It’s what makes the peels tender and translucent.
Want extra sparkle? Toss the dried slices in sugar or brush with light corn syrup.
Store them in single layers between parchment to prevent sticking.
Try adding cinnamon sticks or cloves to the syrup for a warm, spiced note.
How to Make Candied Orange Slices
Step 1: Prepare the Oranges
Wash the oranges well and slice them into ⅛–¼ inch rounds.
Remove any seeds and discard the ends.
Step 2: Make the Syrup
In a large skillet or wide saucepan, combine 2 cups sugar and 1 cup water.
Heat over medium, stirring occasionally, until the sugar fully dissolves and turns into a clear syrup.
Step 3: Simmer the Orange Slices
Lower the heat to a gentle simmer and carefully place the orange slices in a single layer in the pan.
Simmer for 45–60 minutes, flipping every 15 minutes or so, until translucent.
Step 4: Dry the Slices
Using tongs, transfer each slice to a wire rack placed over parchment paper.
Let dry at room temperature for 24 hours until they’re tacky but no longer wet.
Step 5: Add Optional Sugar Coating
Once dry, toss slices in granulated sugar for sparkle.
You can also leave them plain or dip halfway in melted dark chocolate.
Step 6: Store and Serve
Keep candied slices in an airtight container at room temp for up to a week.
Use them to top cakes, cupcakes, cocktails—or enjoy as a chewy snack.
What to Serve It With
On top of cakes, tarts, or cheesecakes
As garnish for holiday cocktails
Added to a charcuterie or dessert board
Dipped in dark chocolate for a gourmet candy treat
Chopped into pieces and added to fruitcake or biscotti
Variations / Substitutions
Citrus swap: Use lemons, blood oranges, or even grapefruit
Spiced syrup: Add a cinnamon stick or whole cloves while simmering
Chocolate-dipped: Once dry, dip in melted dark or white chocolate
Vegan: Already naturally vegan—no swaps needed
Storage & Leftovers
Room Temp: Store in a sealed container for up to 1 week
Refrigerate: Optional but extends freshness
Layering: Separate with parchment to avoid sticking
Freeze? Not recommended, as it can affect texture and clarity
FAQs
Can I use other types of citrus?
Yes! Lemons, blood oranges, and grapefruit all work great.
Why are my slices bitter?
The blanching step (optional) can help, but some bitterness from the peel is normal—and part of the charm!
Do I need to blanch the oranges first?
Not for this recipe, but you can boil and ice-bath them for less bitterness.
How do I keep the slices from sticking?
Use parchment when drying and storing. You can also toss them in sugar once dry.
Can I reuse the leftover syrup?
Absolutely! Use it in cocktails, tea, or to brush on cakes.
Can I make these ahead for a party or gifts?
Yes! They hold up well for several days and look beautiful in jars or bags.
Are candied orange slices fully edible?
Yes! Both peel and flesh become soft, sweet, and chewy.
Final Thoughts
There’s something magical about transforming ordinary oranges into glistening, jewel-toned slices of sweetness.
Whether you’re impressing guests or just treating yourself, these candied orange slices are as beautiful as they are delicious.
Make a batch, get creative, and enjoy every zesty bite!
Candied Orange Slices
Ingredients
- 2 –3 medium oranges sliced ⅛–¼ inch thick
- 2 cups granulated sugar
- 1 cup water
- Optional: additional sugar for coating
Instructions
- Slice oranges and remove seeds.
- Make syrup with sugar and water.
- Simmer slices in syrup for 45–60 mins until translucent.
- Dry on rack for 24 hours.
- Optionally coat with sugar.
- See full steps with tips & photos → https://p4pd.org/candied-orange-slices/
Notes
- Use navel oranges, blood oranges, or cara cara for variety in flavor and color.
- Try dipping half of each candied slice in dark chocolate for a fancier treat.
- If syrup thickens too much during cooking, add a splash of water to loosen it.
- Leftover syrup can be saved for cocktails or tea!
