I like this recipe because it uses just a few basic ingredients and transforms them into something elegant. I appreciate how the slow simmer softens the peel and removes bitterness, while the sugar syrup creates that beautiful candied texture. I also enjoy how versatile these slices are, whether I snack on them, decorate desserts, or dip them in chocolate.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 medium oranges (thin-skinned varieties like Cara Cara or Navel)
1 cup granulated sugar
1 cup water
1 cup chocolate
Directions
I start by thoroughly washing the oranges and slicing them into thin, even rounds about 1/4 inch thick so they cook evenly.
I then make the syrup by combining the granulated sugar and water in a saucepan over medium heat. I stir until the sugar dissolves completely and the liquid turns clear.
Once the syrup is ready, I gently add the orange slices, making sure they are fully submerged. I let them simmer for about 60 minutes, flipping them halfway through so both sides candy evenly.
After simmering, I use a slotted spoon to carefully lift the slices out of the syrup and place them on a parchment-lined cooling rack. I let them dry at room temperature for about 2 hours until they are no longer sticky.
If I want to add chocolate, I melt the chocolate gently and dip each dried slice halfway, then return them to the rack to set completely.
Servings and Timing
I usually get about 10 servings from this recipe. The total time is around 3 hours and 15 minutes, including preparation, simmering, and drying time.
Variations
I sometimes roll the freshly candied slices in granulated sugar for extra sparkle before drying. Other times, I sprinkle a little sea salt on the chocolate-dipped halves for a sweet-salty contrast. I also like using lemons or blood oranges when they are in season for a different citrus flavor.
Storage/Reheating
I store the candied orange slices in an airtight container at room temperature, where they keep well for up to 2 weeks. If they feel slightly sticky, I let them air out on parchment paper for a short time before serving again.
FAQs
Can I eat the peel on candied orange slices?
I can eat the peel because the long simmer softens it and removes most of the bitterness.
Do I need to blanch the oranges first?
I usually skip blanching because the extended simmer in syrup does the job, but I can blanch briefly if I want a milder peel flavor.
Why are my slices still sticky?
If they are sticky, I let them dry longer or make sure they are fully cooled before storing.
Can I use dark or white chocolate?
I use any chocolate I like, depending on how sweet or rich I want the final result to be.
What can I use the leftover syrup for?
I save the leftover citrus syrup to sweeten tea, drizzle over pancakes, or mix into sparkling water.
Conclusion
I find these candied orange slices to be a rewarding homemade treat that looks impressive but stays simple. With a little patience and just a few ingredients, I end up with a sweet citrus delight that I enjoy snacking on or sharing with others.
The best candied orange slices recipe with bright citrus flavor, ideal for snacking, baking, or holiday treats.
Author:Emma
Prep Time:15 minutes
Cook Time:1 hour
Total Time:3 hours 15 minutes
Yield:10 servings
Category:Dessert / Candy
Method:Simmering, Drying
Cuisine:International
Diet:Gluten Free
Ingredients
4 medium oranges – Thin-skinned varieties like Cara Cara or Navel work best
1 cup granulated sugar – Essential for sweetening and forming the syrup
1 cup water – Used to dissolve the sugar
1 cup chocolate – Optional, for dipping the candied slices
Instructions
Step 1: Prepare the Oranges
Thoroughly wash the oranges. Slice them into thin, even rounds about ¼-inch thick, removing any seeds.
Step 2: Make the Syrup
In a saucepan over medium heat, combine the granulated sugar and water. Stir until the sugar is fully dissolved and the mixture is clear.
Step 3: Candy the Slices
Add the orange slices to the syrup in a single layer if possible. Reduce heat to low and gently simmer for 60 minutes, flipping the slices halfway through to ensure even candying.
Step 4: Dry the Slices
Using a slotted spoon, carefully remove the slices and place them on a cooling rack lined with parchment paper. Allow them to dry at room temperature for about 2 hours.
Step 5: Optional Chocolate Dip
Melt the chocolate and dip half of each dried orange slice. Place back on parchment paper and allow the chocolate to set completely.
Step 6: Store
Once fully dry, store the candied orange slices in an airtight container at room temperature for up to 2 weeks.
Notes
For less bitterness, you can blanch the orange slices in boiling water for 2 minutes before candying.
Candied orange slices make excellent garnishes for cakes, cupcakes, and cocktails.
Use the leftover citrus syrup in teas, cocktails, or brushed onto cakes.
