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–+ servings
Homemade Candied Orange Slices
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
Candied orange slices are chewy, glossy rounds of sugar-soaked citrus made with just oranges, sugar, and water. Serve them as a snack, dip in chocolate, or use as a pretty garnish for cakes and cocktails.
Print Recipe
Glass jars filled with sugared citrus slices are surrounded by whole citrus fruits and a bowl of sugar on a wooden surface.
Prep Time5 minutes
Cook Time1 hour
other time1 day
Prep Time1 day 1 hour 5 minutes
servings18 slices

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

  1. 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

  1. 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.

  1. 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

  1. 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.

  1. 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.

  1. 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).

  1. 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

Serving: 1slice | Calories: 157kcal | Carbohydrates: 35g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 77mg | Potassium: 84mg | Fiber: 1g | Sugar: 30g | Vitamin A: 71IU | Vitamin C: 16mg | Calcium: 17mg | Iron: 1mg

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.
CourseCookie Recipes
CuisineAmerican
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