Classic Homemade Orange Candy

Candied orange slices have always been one of those kitchen projects that instantly brighten my mood on a chilly afternoon. The citrus aroma fills the house as the sugary syrup bubbles away, and watching the orange rounds slowly turn jewel-like on the rack feels almost magical. These homemade candies make an impressive garnish for desserts, a sweet gift, or just a cheerful pick-me-up with tea.

I remember sharing a batch at a book club and everyone was surprised they were made from scratch. This recipe turned a few simple oranges into something memorable.

Ingredients

• Small oranges or tangelos: Choose fruit that feels heavy for its size and has unblemished bright skin for prettiest slices and sweetness
• Granulated sugar: Provides structure and preserves the fruit Look for white cane sugar for best clarity
• Water: Use clean filtered water for syrup to avoid cloudy results

Instructions

Slice the Oranges:

Use a sharp knife or mandoline to carefully cut your oranges into quarter inch thick rounds Pat excess juice with a towel to help drying later

Prepare the Sugar Syrup:

Combine sugar and water in a heavy saucepan Place over medium heat and stir gently just until the sugar dissolves and liquid turns clear Allow the mixture to come to a gentle boil

Simmer the Orange Slices:

Reduce heat to a low simmer Arrange orange slices in a single layer so each slice is fully in contact with the syrup Simmer uncovered for forty five to sixty minutes turning slices gently every fifteen minutes Watch for the peels to become glossy and almost see through

Dry the Candied Slices:

Use tongs to transfer each slice to a wire rack Set the rack over parchment or a tray to catch drips Let the oranges dry at room temperature uncovered for twenty four to forty eight hours until tacky but no longer wet

Finish and Decorate:

If you want a frosted look roll slicers in extra sugar once dry Or dip half in melted chocolate and add a dusting of flaky salt Let set before storing

The orange peel is my favorite part here It soaks up the syrup beautifully and takes on a tender chewyness My daughter likes helping dust the slices in sugar turning every batch into a sweet little family assembly line

Storage Tips

Store finished slices at room temperature in a single layer or with parchment between layers in an airtight box Keep away from heat or humidity A sunny window will cause them to melt and stick together

Ingredient Substitutions

Blood oranges or Cara Cara oranges give a stunning color twist You can try Meyer lemons for a more floral flavor or use tangelos for a sweeter less bitter candy If you like even less bitterness blanch the slices for a minute before simmering in syrup

Serving Suggestions

Layer candied slices onto cakes for a beautiful shiny finish Chop and scatter over ice cream Use as a surprisingly elegant cocktail garnish Tuck a few into small jars and tie with ribbon as a hostess gift

Cultural Note

Candied citrus has roots in many European traditions where preserving fruit for winter was essential French and Italian pastries often highlight these sunny slices and they turn up in Middle Eastern desserts too In my home kitchen it feels like a little old world ritual with a modern twist

Seasonal Adaptations

Use blood orange in winter for dramatic color Swap in pink grapefruit for a tangy grownup treat Try a sprinkle of warm spices in the syrup for autumn batches

Success Stories

I made these for my friends holiday cookie exchange and they were the first to disappear At my niece birthday we dipped them in white chocolate and everyone asked for the recipe

Freezer Meal Conversion

These candies do not freeze well The high sugar content means they will stay chewy and fresh at room temperature for weeks Be sure to dry them thoroughly and keep moisture out for longest shelf life

Candied orange slices add a bright note to any season and are a fun way to preserve a taste of sunshine. Enjoy sharing them or keeping a secret stash for yourself!

Common Recipe Questions

→ How do I prevent the orange slices from becoming too hard?

Simmer orange slices gently and avoid overcooking. Dry at room temperature until just tacky for the best texture.

→ Can I use mandarins or tangelos instead of oranges?

Yes, small oranges, mandarins, or tangelos all yield neat, translucent slices and tasty results.

→ Is it possible to reduce the sugar in the process?

It's best not to decrease the sugar as it preserves the fruit and creates the proper texture and sheen.

→ What can I do with leftover syrup?

Save the fragrant orange syrup for cocktails, drizzling over cakes, or mixing into sparkling drinks.

→ How should the slices be stored for freshness?

Arrange slices in an airtight container with parchment between layers; store at room temperature up to one month.