Candied orange slices are a chewy, sweet, and slightly tangy confection that highlights the bright flavor of citrus. With just oranges and sugar, you can create an elegant treat that works as a snack, a garnish, or a decorative addition to desserts and drinks.

Why You’ll Love This Recipe

Only 2 ingredients (oranges + sugar)
Versatile: use for snacking, baking, cocktails, or even savory dishes
Naturally vegan & gluten-free
Make-ahead friendly: keeps well for up to a month
Two-for-one recipe: also yields orange-infused syrup for drinks and cakes
Beautiful presentation: jewel-like slices, or frost with sugar for a sparkling finish

Ingredients

3 small oranges or tangelos (about 18–20 slices)
3 cups granulated sugar
3 cups water

Instructions

Prepare oranges
Slice into thin ¼-inch rounds using a sharp knife or mandoline for uniform pieces.
Make syrup
In a large skillet or saucepan, combine sugar and water. Heat over medium-high, stirring occasionally until sugar is dissolved and mixture begins to boil.
Simmer oranges
Reduce heat to maintain a gentle simmer. Add slices in a single layer (slight overlap is okay). Simmer 45–60 minutes, turning occasionally, until the peel turns translucent.
Dry slices
Remove slices with tongs and lay in a single layer on a wire rack. Allow to dry at room temperature, uncovered, for 24–48 hours, until tacky but set (like gummy candy).
Optional finishes
- Roll in granulated sugar for a frosted look.
- Dip in melted chocolate (half or fully). Sprinkle with flaky salt for a sweet-salty twist.

Yield & Timing

Makes: 18–20 candied slices
Prep time: 10 minutes
Cook time: 1 hour
Drying time: 24–48 hours
Total time: ~1 day 1 hour 10 minutes

Storage

Room temperature: Store in an airtight container for at least 1 month. Separate layers with parchment to avoid sticking.
Refrigerator: Optional, but not necessary.
Freezer: Not recommended—texture changes.
Syrup: Save leftover orange syrup in a jar in the fridge. Use in sparkling water, cocktails, or cakes.

Variations

Citrus swap: Try lemons, limes, blood oranges, or even persimmons.
Half-moon shapes: Cut large orange slices in half for better structure while simmering.
Decorative use: Top cheesecakes, tarts, loaves, or layer cakes.
Cocktail garnish: Use small clementines or mandarins for bite-sized candied rounds.

FAQs

Why are my slices soggy?
They weren’t cooked long enough—simmer until the pith looks translucent.

Do they need refrigeration?
No, they’re shelf-stable at room temperature.

How long do they last?
At least 1 month when stored properly.

My syrup caramelized—what now?
Remove slices, rinse pan, and start fresh with new sugar syrup. Maintain only a gentle simmer.

Why do small oranges work best?
They hold shape better during simmering and make neater slices.

Can I use less sugar?
No, the sugar syrup preserves the fruit. Reducing it results in boiled oranges, not candy.

✨ Conclusion
This classic orange candy recipe transforms fresh citrus into a vibrant, chewy treat. Whether enjoyed plain, rolled in sugar, dipped in chocolate, or used as a garnish, candied orange slices bring elegance and brightness to both everyday snacking and special occasions.