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Home » Recipes » Candy Recipes

Candied Orange Slices

Published: Nov 9, 2022 · Modified: Nov 15, 2024 by Emma Fajcz · As an Amazon Influencer, we earn from qualifying purchases.

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Looking for a simple way to preserve extra oranges? These candied orange slices are a delicious treat that can be enjoyed on their own, or used to make your baked goods extra fancy.

Want tips for candying other citrus fruits? See our lemon and orange mixed peel and candied lemon slices recipes for lots of helpful information.

stack of candied orange slices on parchment paper
Jump to:
  • Why This Recipe Works
  • Ingredients
  • How to Make Candied Orange Slices
  • Recipe FAQs
  • Serve
  • Expert Tips
  • Other Candy Recipes
  • Recipe
  • Comments

Why This Recipe Works

  • The slices are the right thickness. Aim for ⅛ inch thick slices or up to ¼ inch. Thinner than ⅛ inch, and they will fall apart; thicker than ¼ inch, and the slices will take far too long to dry.
  • The peels are blanched for 10 minutes. Boiling them removes the bitterness from the white pith in the peels. The peels are quickly cooled after blanching by submerging them in an ice bath.
  • They are dried in the oven. This speeds up the drying process, which can take one to two days at room temperature. Baking the peels on wire racks at a low temperature (175°F) shortens the drying process to a couple of hours.
  • They are rolled in sugar. The extra sugar coating pulls extra moisture from the peels, making them more chewy, taste sweeter, and makes them look prettier.

Ingredients

glass bowls of ingredients for candied orange slices

You don't need anything fancy to make these delicious candied oranges! In fact, you only need three simple ingredients.

  • Oranges: Feel free to use any type of orange that you'd like. We used navel oranges for this photo shoot because we wanted larger candied orange slices, but mandarins, clementines, tangelos, tangerines, or any orange will work great.
  • Sugar: This sweetens and preserves the fruit and helps extract water from the fruit.
  • Water: You'll use water to blanch the orange slices, to shock them in an ice bath, and to make the simple syrup.

See recipe card for full information on ingredients and quantities.

How to Make Candied Orange Slices

Gather the ingredients.

slicing and blanching the orange slices
  1. Scrub the peels, then cut the oranges crosswise in pieces no thinner than ⅛ inch and no thicker than ¼ inch. Be sure to use a sharp knife. (image 1)
  2. Blanch the orange slices by simmering them in water for 10 minutes to remove their bitterness. (image 2)
shocking the orange slices in an ice bath and making simple syrup
  1. Immediately drain the orange slices and shock them in an ice bath to stop them from cooking. (image 3)
  2. Make simple syrup by dissolving the sugar in water and bringing it to a boil. (image 4)
simmering and drying the orange slices on a wire rack
  1. Drain the orange slices and add them to the boiling syrup. Turn it down to a simmer and cook for 45-60 minutes, or until they are translucent. (image 5)
  2. Spread the slices on wire racks set over cookie sheets and dry them in a 175°F oven for 30 minutes. (image 6)
sugar-coated orange slices on a tray and in a glass bowl
  1. Roll the candied slices in sugar and continue to dry them out in the oven for another 1 ½ to 2 hours. Roll in sugar again. (image 7)
  2. Enjoy as a treat, use to decorate baked goods, or store in an airtight container at room temperature for up to 3 months. (image 8)

Recipe FAQs

How long does candied orange keep?

Candied orange or any citrus will keep at room temperature for up to 3 months if it's tightly sealed in a bag or container. You can also freeze it in a zip-top bag for up to 1 year.

Are candied orange peels healthy?

Candied orange peels contain fiber and a lot of vitamin C, which make them healthier than a lot of other candies. However, they are high in sugar, so it's best to consume them in moderation.

How do you preserve orange slices?

One of the best ways to preserve orange slices is to candy them. Then, they can be enjoyed as a snack or used in baking. You'll blanch the fruit to remove bitterness, then you'll simmer them in a sugar syrup and dry them to get their distinctive chewy texture.

Why is my candied orange bitter?

This happened because the peels weren't blanched first before candying them. Next time, simmer the orange slices for 2-10 minutes to remove the bitterness before simmering them in the sugar syrup to candy them.

How do you store candied orange slices?

Seal in an airtight container and store in a cool, dark place for up to 3 months. Freeze in an airtight container or zip-top bag for up to 1 year.

Serve

There are many ways to use and enjoy candied orange slices! Use to decorate the top of cakes or yeast bread, like the Spanish Epiphany bread Roscón de Reyes. Dip them in chocolate to serve as a special treat, or use it as a garnish for a mocktail. Keep the simple syrup that the oranges simmered in and use it for cakes or drinks.

Want to make other types of candied fruit? Try our recipes for candied lemon slices, candied ginger, candied grapefruit peels, and mixed peel.

glass bowl of candied orange slices.

Expert Tips

  • Cut the oranges no thinner than ⅛ inch, and no thicker than ¼ inch. Thinner pieces will cook and dry faster, but can break apart if they are too thin.
  • Cut the slices the same thickness so all the pieces are done at the same time.
  • For the easiest slicing, choose firm citrus fruits and use a sharp knife.
  • Bitter citrus fruits, like lemons, grapefruit, and citron, require two or three blanchings instead of one.
  • Don't skip rolling the oranges in sugar; it makes them prettier, and the sugar pulls extra moisture out of the candy, making it chewier.

Other Candy Recipes

  • glass bowl of grapefruit peels with some on parchment paper.
    Candied Grapefruit Peels
  • candied lemon slices on parchment paper and on a white plate.
    Candied Lemon Slices
  • candied ginger on parchment paper and in a glass bowl
    Candied Ginger Recipe
  • stack of peanut butter fudge on wax paper
    3 Ingredient Peanut Butter Fudge

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Recipe

stack of candied orange slices on parchment paper

Candied Orange Slices

These easy candied orange slices are a special treat that can be eaten as a candy, or used to decorate cakes and breads. This quicker version of candied oranges is baked in the oven to speed up the drying process.
5 from 2 votes
Print Pin FavoriteSaved! Rate
Course: Candy
Cuisine: British
Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Drying Time: 2 hours hours
Total Time: 3 hours hours 5 minutes minutes
Servings: 31 slices
Calories: 117kcal
Author: Brooke & Emma

Ingredients
 

  • 3 large navel oranges, or other type of orange
  • 4 cups granulated sugar, plus extra for rolling
  • 4 cups water, plus extra for blanching

Equipment

  • Dutch oven
  • skimmer
  • wire racks
  • Cookie sheet
Keep your screen on while you work!

Instructions

  • Scrub the peels of the oranges to remove wax and chemicals. Cut crosswise in ⅛-inch (3mm) slices, discarding the ends.
  • Blanch the orange slices in a large pot of boiling water for 10 minutes. Use a skimmer to place them in a large bowl of ice water to stop them from cooking.
  • Rinse out the pot and dissolve the 4 cups of sugar in the 4 cups of water and bring it to a boil.
  • Drain the oranges and add them to the syrup, then return to the mixture to a boil. Turn it down to low heat and simmer for 45-60 minutes, or until the peels are translucent. Stir every 15 minutes.
  • Lay the sliced oranges on wire racks, and then place the racks on top of a cookie sheet to catch drips. Bake at 175°F for 30 minutes, then coat each piece in granulated sugar. Return to the oven and dry for another 1-1 ½ hours, or until the fruit is mostly dry.
  • Coat the candied oranges in granulated sugar again and let them cool completely, then seal in an airtight container until ready to use.

Video

Notes

  • Cut the oranges no thinner than ⅛ inch, and no thicker than ¼ inch. Thinner pieces will cook and dry faster, but can break apart if they are too thin.
  • Cut the slices the same thickness so all the pieces are done at the same time.
  • For the easiest slicing, choose firm citrus fruits and use a sharp knife.
  • Bitter citrus fruits, like lemons, grapefruit, and citron, require two or three blanchings instead of one.
  • Don't skip rolling the oranges in sugar; it makes them prettier, and the sugar pulls extra moisture out of the candy, making it chewier.

Nutrition

Serving: 2slicesCalories: 117kcal (6%)Carbohydrates: 30.2g (10%)Protein: 0.3g (1%)Fat: 0gSodium: 0.5mgFiber: 0.6g (3%)Sugar: 29g (32%)Vitamin C: 16.5mg (20%)Calcium: 12.3mg (1%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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Reader Interactions

Comments

  1. Brittany L. Derew

    September 21, 2023 at 9:45 pm

    It was unfortunately very difficult to chew them, seeing as my toddler added cream of tartar (a whole pound) to my simple syrup. Last time I let little Timmy out of my sight! LOL, I bet they might taste better if only I didn't put my other kitchen ingredients where my littles can reach them!
    Tried making them again when Timmy was sleeping, and they were DELISH!!!!!!!!!!!!!!!!!!!!!!!!
    No joke, I make them everywhere and all the time. I am the most popular person thanks to this recipe! Everyone wants to talk to me about them now, and I'm having a hard time not finding it incredibly boring to talk to Jill, and Mariah, but thx anyways!

    Reply
  2. Anna

    January 21, 2023 at 9:26 pm

    Making these now and my kitchen smells heavenly! Is there anything I can make with the used simple syrup? Should I keep it or toss it?

    Reply
    • Emma

      January 23, 2023 at 6:24 am

      Glad to hear that, Anna! You can keep the simple syrup if you wanted to use it in tea/mocktails or to brush on cakes, but feel free to pitch it if you want.

      Reply
  3. Alex

    November 09, 2022 at 10:54 am

    5 stars
    The sugar on the outside of the peel is crunchy and the sweetness is balanced with the slightly tart rind. The inside is soft and delicious!

    Reply
    • Emma

      November 09, 2022 at 10:56 am

      Thank you, Alex!

      Reply
  4. Beth

    November 09, 2022 at 10:53 am

    5 stars
    These are such a lovely color, with a great orange taste and a soft bite. There’s a perfect balance between soft and crunchy, besides looking very elegant.

    Reply
    • Emma

      November 09, 2022 at 10:55 am

      We're so glad you enjoyed the candied oranges, Beth!

      Reply

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We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

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