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–+ servings

Homemade Candied Orange Slices

Created by: Sarah Mock
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
dry time 1 day
total time1 day 1 hour 5 minutes
Makes 18 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

  • 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
    A hand holds a thin slice of orange fruit above a cutting board with more slices, a knife, and a plate of whole fruits in the background.
    • If you freeze the fruit for 1 hour before slicking they slice cleanly.

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.
    Sliced oranges and lemons simmer in a large pot of water on a stovetop.

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
    Sliced oranges and a vanilla bean simmer in a pot of liquid with visible specks of seasoning.

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.
    Sliced oranges and a vanilla bean simmer in a pot of liquid with visible specks of seasoning.

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.
    Slices of candied orange laid out in rows on a wire cooling rack placed over a wooden cutting board.

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.
    Slices of candied orange laid out in rows on a wire cooling rack placed over a wooden cutting board.

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
    A hand holds a candied orange slice half-dipped in chocolate, sprinkled with pink crumbs .

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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