Classic Homemade Orange Candy (Print-Friendly Format)
Chewy orange slices glazed in syrup; ideal as treats, dessert toppers, or vibrant garnishes.
# Ingredients You’ll Need:
→ Candied Orange Slices
01 -
3 small oranges or tangelos (approximately 18–20 slices in total)
02 -
600 g granulated sugar
03 -
710 ml water
# How to Make It:
01 -
Cut oranges or tangelos into 6 mm rounds using a sharp knife or mandoline for uniform thickness.
02 -
Combine granulated sugar and water in a large saucepan. Place over medium heat, stirring until sugar fully dissolves and the mixture starts to boil.
03 -
Lower heat to maintain a gentle simmer. Arrange orange slices in a single layer in the syrup. Simmer for 45–60 minutes, occasionally turning slices, until rinds become translucent.
04 -
Lift slices from syrup using tongs and place onto a wire rack set over parchment. Allow slices to dry at room temperature, uncovered, for 24–48 hours until set but slightly tacky.
05 -
Optionally, coat dried slices in granulated sugar for a frosted appearance or dip halves in melted chocolate with a pinch of flaky salt. Store in an airtight container between layers of parchment paper at room temperature for up to 1 month.
# Extra Tips:
01 -
Select small, thin-skinned oranges or mandarins for clean, uniform rounds.
02 -
Avoid reducing sugar as it ensures proper candying and preservation.
03 -
The reserved orange syrup can be used for glazing cakes, sweetening drinks, or drizzling over desserts.
04 -
Not suitable for freezing; best stored at room temperature.