My candied orange slices might look fancy, but they're totally beginner-friendly. With only oranges, sugar, and a little patience, you get translucent, jewel-like slices that are bright, chewy, and irresistibly citrusy, perfect for snacking, gifting, and decorating cakes, cheesecakes, and loaves.
Okay these are DELICIOUS!!
- Hayley C.(direct message)
Ingredients:
You'll just need citrus, sugar, and water, plus any spices or vanilla you want to add for extra flavor. In this photo shoot, I used a split scraped vanilla bean.
While my recipe walks you through how to candy orange slices, you can use the same method for grapefruit, lemon, or even lime slices. See the note below for my thoughts on lime slices.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
Substitutions
- Citrus swaps: Try blood oranges, Cara Cara oranges, grapefruits, lemons, or tangerines. Grapefruit and lemon will be more bitter, so blanching is extra helpful.
- Add a cinnamon stick, star anise, sliced ginger or a vanilla bean to the syrup for a warm, spiced flavor.
Using Limes
I usually skip limes for this recipe. They have a relatively thick, bitter pith compared to their tiny amount of juicy fruit, …so even with blanching, they read more bitter than sweet to me, but if you enjoy that sharper citrus bite, you can absolutely candy lime slices the same way.
Instructions
Think of this recipe as a little stovetop project rather than a complicated candy. A few basic ingredients, gentle heat, and time are all you need to turn plain citrus into shiny, jewel-like slices. The instructions below walk you through every step so even a brand-new cook can get professional-looking results.
Prep the Oranges
Wash and scrub the oranges to remove any wax. Slice into thin, even rounds (about ¼ inch or less), removing any seeds. See Slicing Tips Below
Blanch to Reduce Bitterness
- In a wide, shallow pan, bring about 3 inches of water to a simmer.
- Place the slices of citrus in a single layer and simmer for 2 minutes.
- Remove to a cooling rack to cool and repeat with all the fruit.
Can You Skip Blanching?
Blanching is optional, and some people enjoy a hint of bitterness, especially if they're pairing the candied orange slices with dark chocolate. If you prefer a sweeter, more mellow slice, a brief blanch in boiling water helps strip out some of the bitter notes from the pith without making the fruit fall apart.
Make the Simple Syrup
Make a simple syrup with 2 parts sugar and 1 part water. (2 cups sugar: 1 cup water) Bring to a simmer but not a rolling boil. You want small, gentle bubbles around the edges, not a vigorous boil, so the fruit doesn't tear or turn jammy.
Simmer the Orange Slices
- Place the slices in a single layer in the syrup (work in batches if needed).
- Keep at a gentle simmer, flipping occasionally, until the pith looks mostly translucent, 40-60 minutes depending on thickness.
SAVE THE SYRUP
Save the simple syrup you simmered the fruit in. It is now infused with delicious citrus essence and can be used to sweeten drinks, cocktails or drizzle over pound cake.
Dry the Slices
- Transfer slices to a wire rack set over a baking sheet and spread in a single layer.
- Let dry at room temperature 24 hours or until they feel set and slightly tacky, like gummy candy.
Or Dehydrate The Slices
If you have a dehydrator or an oven that will go as low as 120-135°F, dehydrate them for 3-6 hours, or until tacky but not wet.
If your kitchen is very humid, they may take longer than 24 hours, or you can finish them in a very low oven.
How To Tell They Are Dry
They should not feel wet or squishy in the center; a little tackiness on the surface is okay, but no visible syrup.
While the exact drying time will depend on how thick you originally sliced your oranges, you will want the dried orange to resemble stained glass. You can see through the fruit.
Optional Sugar Coat or Chocolate Dip
For a frosted look, toss in sugar once they're dry. Or dip half of each slice in melted dark chocolate and let set on parchment. SEE CHOCOLATE COATING TIPS.
Slicing Tip
I find that slicing citrus into evenly thick slices can be a bit of a challenge unless you have a very sharp knife. And even then, you are slicing a round object on a flat surface with another ultra-sharp object; please take necessary precautions!
Or you can take note from my Culinary notes from Johnson & Wales and pop the clean fruit into the freezer for a minimum of an hour before slicing.
Freezing the fruit for at least an hour firms up the outside and makes it easier to slice into even rounds.
Just remember you're cutting something very cold and a bit hard, so keep your fingers tucked and take your time. If you're confident with a sharp knife, freezing overnight will give you picture-perfect, even slices.
Freeze Fruit Overnight
Slice
Use firm pressure and a back and forth motion with a sharp Chef knife to slice even slices.
Repeat
This is a slice that is just over ¼" in thickness. This will give you a chewier candied orange slice.
Coating With Chocolate
While I am a huge proponent of tempering chocolate for when you need to coat a treat in chocolate, such as my bourbon balls to Oreo truffles, these sugared orange slices are one place I reach for the bar of coating chocolate or bag of melting wafers.
Melt
Melt 1 cup of melting chocolate or coating wafers in the microwave or over a double boiler according to the package instructions.
Dip and Tap
Dip the dried citrus half way into the chocolate. (Extra sugar or plain..it is up to you.)
Tap the back of the slice on the edge of the bowl, allowing the majority of the chocolate to fall back into the bowl before scraping the bottom off before placing the slice on a parchment lined surface.
Garnish
While the chocolate has yet to set, sprinkle on a light dusting of sea salt, crushed dehydrated fruit, sprinkles or other edible garnish.
Did you make this recipe?
Do you have feedback that would be helpful to others? If so can help this small business owner by leaving a rating and a review in the comments section? Thank you for being part of the Savoring The Good Community. ~ Sarah
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Storage Tips
- Store chocolate-dipped slices in a cool, dry place; if you refrigerate them, let them sit at room temperature for a few minutes before serving to avoid condensation.
- Once fully dried, store candied orange slices in an airtight container at cool room temperature for 1-2 weeks, or in the fridge for up to a month.
- Layer them between parchment so they don't stick together.
Ways to use:
- Decorate cakes, cheesecakes, and pound cakes.
- Add to cookie trays and homemade gift boxes.
- Use as cocktail garnishes or to dress up a cheese or dessert board.
Frequently asked questions, answers and tips:
While I try to share all the information you need to make this recipe in your home with restaurant-quality results, there still may be a question or two. Or these are questions I have received from the community about this recipe. I do my best to answer them as clearly as I can. I hope this helps.
If you find the fruit to be more bitter than expected, be sure to blanch the next batch for 1-2 minutes more than the 2 minutes suggested or select a fruit with a thinner rind.
Yes!! Just be sure to blanch the peels for at least 10 minutes. The peel has a lot of bitterness to it and the extra time blanching will help soften the skin and remove extra bitterness.
Ingredients
- 3 large Oranges
- 2 cups Sugar
- 1 cup Water
Garnish
- 1 cup Chocolate wafers
- sea salt optional
- freeze dried strawberries optinal
- sprinkles optinal
Syrup infusion (optional) Add to the simple syrup choose one, all or none!)
- 1 Vanilla Bean split and scraped
- 1 inch Ginger Root fresh
- 1 cinnamon stick
- 1 Star Anise
Instructions
Prep Citrus
- Wash and scrub the oranges (and any other citrus you're using) to remove any wax. Pat dry, then slice into thin, even rounds about ¼ inch thick or slightly less, removing any seeds you see.3 large Oranges
Blanch
- Add 2-3 inches of water to a wide, shallow pan and bring to a gentle simmer. Lay the citrus slices in a single layer and simmer for 2 minutes. Lift the slices out to a wire rack to cool and repeat with remaining fruit, discarding and refreshing the water if it becomes very bitter.
Make the simple syrup.
- Combine sugar and water (use the amounts in the ingredients list) and heat over medium, stirring until the sugar dissolves and the syrup looks clear. Bring just up to a gentle simmer, not a rolling boil.2 cups Sugar, 1 cup Water
Simmer the slices
- Nestle the citrus slices into the syrup in a single layer (work in batches if needed). Keep the heat at a gentle simmer and cook, turning the slices occasionally, until the rinds look mostly translucent and the slices are glossy and flexible, about 40-60 minutes depending on thickness.
Dry at room temperature.
- Use tongs to transfer the slices to a wire rack set over a baking sheet in a single layer. Let dry at room temperature for about 24 hours, or until they feel set and slightly tacky-like gummy candy-and look a bit like stained glass.
Or dry in a dehydrator/low oven.
- For faster drying, place the candied slices in a single layer on dehydrator trays or a parchment-lined baking sheet. Dry at about 120-135°F for 3-6 hours, or until they are dry to the touch and no longer wet in the center, flipping if needed.
Sugar-coat or dip in chocolate (optional).
- Once completely dry, toss slices in granulated sugar for a frosted finish, or dip half of each slice into melted coating chocolate or melting wafers. Tap off the excess, lay on parchment, and let the chocolate set before serving or storing.sea salt, freeze dried strawberries, 1 cup Chocolate wafers, sprinkles
Nutrition
Notes
- Store chocolate-dipped slices in a cool, dry place; if you refrigerate them, let them sit at room temperature for a few minutes before serving to avoid condensation.
- Once fully dried, store candied orange slices in an airtight container at cool room temperature for 1-2 weeks, or in the fridge for up to a month.
- Layer them between parchment so they don't stick together.
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