Easy candied orange Recipe tastes like bright citrus candy with a glossy finish, a gentle chew, and a whisper of bitter-sweet peel. It suits bakers, cocktail makers, and snackers who want a stunning garnish or treat in about 1 hour 20 minutes, plus drying time. I started making these for holiday gifts, then kept a secret stash for late-night snacking.
Why Try This Easy Candied Orange Recipe
Easy candied orange Recipe uses just oranges, sugar, water, and a pinch of salt. You slice, simmer in simple syrup, and dry on a rack. The syrup does the heavy lifting while you relax.
You need no fancy tools or candy thermometer. A wide saucepan, a sharp knife, and a wire rack handle the job. Thin, even slices give consistent results every time.
Ingredients You Need
- Oranges: 3 to 4 medium seedless navel or Cara Cara oranges. Blood oranges work too and give a ruby color.
- Granulated sugar: 2 cups. Any standard brand works fine.
- Water: 2 cups.
- Pinch of fine sea salt: It sharpens the citrus flavor.
- Optional flavor boosters: 1 vanilla bean or 1 teaspoon vanilla extract, 2 to 3 cardamom pods, 1 small cinnamon stick, or 1 star anise.
- Optional corn syrup: 1 tablespoon to discourage crystallization if your kitchen runs dry.
- For finishing: Extra granulated sugar for coating. Melted dark chocolate for dipping if you feel fancy.
Equipment
- Sharp knife or mandoline for even 1/8 to 1/4 inch slices.
- Wide, heavy saucepan to keep slices in a single layer.
- Slotted spoon or tongs.
- Wire rack set over a sheet pan.
- Parchment paper for chocolate-dipped slices.
- Jars or containers with tight lids for storage.
How to Make Candied Orange
- Prep: 10 minutes
- Cook: 50 minutes
- Total: 1 hour 20 minutes, plus 6 to 24 hours drying
- Wash and dry the oranges. Slice into 1/8 to 1/4 inch rounds and flick out any seeds. Keep the peel on each slice.
- Blanch the slices to tame bitterness. Bring a pot of water to a boil, add the slices for 1 minute, then drain and rinse with cool water.
- Make the syrup. Add 2 cups sugar, 2 cups water, a pinch of salt, and optional corn syrup and spices to a wide saucepan. Heat over medium, stir until the sugar dissolves, and bring to a gentle simmer.
- Candy the oranges. Slide the slices into the syrup in a single layer as much as possible. Lower the heat and simmer very gently until the peels look translucent, about 45 to 60 minutes. Turn the slices every 10 minutes so they cook evenly.
- Cool briefly. Turn off the heat and let the slices sit in the syrup for 10 minutes.
- Dry the slices. Lift each slice with a slotted spoon, let excess syrup drip, and set on a wire rack over a sheet pan. Let them dry until tacky to the touch, 6 to 24 hours. For a faster route, place the rack in a 200°F oven for 30 to 45 minutes with the door cracked.
- Finish the candy. Toss tacky slices in granulated sugar for a sparkly coat, or let them dry fully and dip half of each slice in melted dark chocolate. Set on parchment until the chocolate firms.
- Save the orange syrup. Strain it into a clean jar and chill. Use it in cocktails, mocktails, iced tea, lemonade, or over pancakes and yogurt.
Tips & Common Mistakes
- Slice evenly so each round cooks at the same rate.
- Use a wide pan so slices sit mostly in a single layer and do not stick.
- Keep the simmer low and steady. A hard boil toughens the peels and makes the slices curl.
- Add a tablespoon of corn syrup if you often see crystallized sugar in your kitchen.
- Swirl the pan instead of stirring with a spoon to reduce breakage.
- Turn slices every 10 minutes so they cook and color evenly.
- Dry the slices on a rack, not a flat tray, so air can circulate.
- Let slices dry fully before dipping in chocolate or they will weep and spot.
- Store sugared slices in layers with parchment to prevent sticking.
- Use seedless oranges when possible for clean, pretty centers.
Variations I’ve Tried
- Blood orange slices with vanilla and a pinch of cardamom for a floral, berry vibe.
- Spiced citrus with cinnamon stick, star anise, and cloves for gift tins.
- Thin Meyer lemon and orange mix for sweet-tart candy with extra aroma.
- Chili-orange with a tiny pinch of cayenne in the sugar for a warm finish.
- Rosemary-orange with a small sprig in the syrup for a savory-herbal note.
- Chocolate-dipped with flaky salt sprinkled over the wet chocolate.
- Sour sugar finish with a light dusting of citric acid mixed into the sugar.
How to Serve Candied Orange
Set slices on cakes, cheesecakes, pavlovas, or quick breads as a bright citrus garnish. Drop a slice in cocktails, spritzes, and tea, then use the syrup for a matching splash. Add them to cheese boards with nuts and dark chocolate for a sweet contrast. Pack a few slices in small bags for edible gifts and watch them vanish.
Make-Ahead
- Room temp: Store fully dried, sugar-coated slices in an airtight container at cool room temperature for 2 to 3 weeks. Layer with parchment to prevent sticking.
- Fridge: Keep in a sealed container for up to 1 month if your kitchen runs warm or humid.
- Freezer: Freeze in single layers between parchment for 2 to 3 months. Thaw at room temperature in the closed container so condensation forms on the container, not the candy.
- Refresh: If the sugar coat melts, toss the slices in a spoonful of fresh sugar. If a slice turns too firm, brush it lightly with reserved orange syrup.
Nutrition Information
Approximate per 1 candied slice without chocolate:
- Calories: 60
- Fat: 0 g
- Carbs: 15 g
- Fiber: 0.5 g
- Sugars: 12 g
- Protein: 0.5 g
- Sodium: 5 mg
Chocolate dip adds roughly 15 to 25 calories per slice depending on the chocolate thickness.
Easy Candied Orange
A simple recipe for making sweet and tangy candied orange slices perfect for garnishes or snacks.
Ingredients
Instructions
- Slice the oranges into thin rounds and remove any seeds.
- In a saucepan, combine sugar and water. Bring to a simmer over medium heat until sugar dissolves.
- Add the orange slices to the syrup. Simmer gently for about 30-40 minutes, turning the slices occasionally.
- Remove the slices with a slotted spoon and place them on a wire rack to cool and dry.
- Once dry, use candied oranges as a garnish or snack.
Notes
Store candied oranges in an airtight container. They make great decorations for cakes and cocktails.