If you’ve ever wanted a sweet, tangy treat that’s simple, elegant, and bursting with sunshine, you’re in for a delight! Candied Orange Slices: A Sun-Kissed Citrus Candy Recipe You’ll Love Recipe is one of those charming little homemade candies that add a pop of citrusy brightness to your day—perfect for gifting, snacking, or even decorating desserts. Whether you’re making them for a cozy afternoon snack or a festive touch, these jewel-like rounds are endlessly satisfying.

The image shows a tall stack of thin orange slices covered in sugar crystals. Each slice is bright orange with visible segments and a slightly translucent texture. The edges of the slices are coated with sparkling white sugar, creating a rough, grainy look. The stack sits on a white marbled surface with another orange slice blurred in the background, giving a fresh and sweet feeling. photo taken with an iphone --ar 4:5 --v 7 — Candied Orange Slices, Sun-Kissed Citrus Candy, Homemade Orange Confection, Fruit Candy Recipes, Citrus Treats

Jump to:

Why You’ll Love This Candied Orange Slices: A Sun-Kissed Citrus Candy Recipe You’ll Love Recipe
Ingredient Spotlight
Step-by-Step: How to Make It
Pro Tips
Variations & Substitutions
Make-Ahead, Storage & Freezing
Serving Ideas & Pairings
FAQs
Notes, Tools & Special Equipment
Printable Recipe 📖

❤

Why You’ll Love This Candied Orange Slices: A Sun-Kissed Citrus Candy Recipe You’ll Love Recipe

I love how this recipe delivers that perfect balance of chewy, tender, and just-sweet-enough citrus candy that feels fancy but is surprisingly easy to make. Once you try candying your own orange slices, you’ll notice they’re unlike anything store-bought—fresh, fragrant, and naturally vibrant. Trust me, these candies brighten up any snack drawer or dessert plate with their joyful, sun-kissed glow.

Texture you want: tender and slightly chewy, never brittle or overly sticky
Flavor that pops: zesty orange brightness mellowed by sweet syrup
Everyday ingredients: just oranges, sugar, water, and a few warming flavor boosters if you like
Works for any night: fantastic for gifting, holiday treats, or a refreshing snack anytime

Candied Orange Slices: A Sun-Kissed Citrus Candy Recipe You’ll Love Recipe - Recipe Image — Candied Orange Slices, Sun-Kissed Citrus Candy, Homemade Orange Confection, Fruit Candy Recipes, Citrus Treats

Ingredient Spotlight

These candied orange slices really shine with a few key ingredients chosen carefully. Using thin-skinned, sweet oranges helps avoid bitterness and keeps the candy tender, while pure granulated sugar and water form the simple syrup that does the magic. A touch of vanilla or warm spice is an optional but lovely touch to elevate the flavor gently.

Fresh oranges: Choose thin-skinned types like Cara Cara or Navel for tender, edible peels
Granulated sugar: This dissolves cleanly to make a glossy syrup; no substitutes needed here
Water: Just plain cold water to control syrup thickness perfectly

Seasonality & Sourcing

The best oranges for this recipe are at their peak from winter through early spring, especially varieties like Navel and Cara Cara. If you pick fruit from a local farmer’s market, you’ll see how fragrant and juicy they are—ideal for candying. When buying, look for firm, heavy oranges with a vibrant skin color and no soft spots. Budget tip: slightly imperfect oranges work fine since you’re cooking them slowly and can slice around blemishes.

Step-by-Step: How to Make It

Step 1 — Prep & Preheat

First things first: wash your oranges well under warm water to remove any wax or residues—they tend to have a shiny coating that you don’t want in your candy. Slice them evenly into about ⅛–¼ inch rounds; this thickness strikes the perfect balance between delicate and sturdy. Make sure to remove seeds as gently as you can to keep slices intact. Avoid slicing too thick or too thin; thick slices won’t candy through evenly, while thin ones may tear easily. Lastly, place your pans ready—one for blanching and one for syrup simmering.

Step 2 — Cook & Build Flavor

Next, simmer your orange slices in plain water for about 10 minutes to help remove bitterness from the peel. You might want to drain and repeat this step if the bitterness is strong, especially with thicker rinds. Meanwhile, in a separate pot, combine sugar, water, and vanilla extract if you like, heating gently until the sugar fully dissolves and the syrup turns clear and glossy. Now, lay your orange slices in a single layer in the syrup, simmering on very low for 45 to 60 minutes. Flip occasionally so every side soaks up syrup and becomes translucent. If at any point the syrup thickens too much or starts to stick, add a tiny splash of water to smooth it out—just trust your senses here.

Step 3 — Finish & Rest

Once your orange slices look beautifully glossy and slightly translucent, carefully remove them with tongs and place them on parchment paper or a wire rack. This drying period—about 4 to 6 hours or overnight—is key for achieving that perfect chewy texture that’s the hallmark of this Candied Orange Slices: A Sun-Kissed Citrus Candy Recipe You’ll Love Recipe. I’ve noticed that if you skip drying, the slices stay soggy, so patience is your best friend here! Once dried, you can store them in an airtight container or even dip them in chocolate for an extra special treat.

Troubleshooting Candied Orange Slices: A Sun-Kissed Citrus Candy Recipe You’ll Love Recipe

If your slices come out too dry or brittle, it usually means they cooked too long or dried too much—reduce drying time or simmer a bit less next time. If they’re bland, be sure your syrup has enough sugar dissolved and gently simmer longer. For soggy slices, drying is the culprit—try a wire rack for better air circulation and extend drying time. And if you notice excessive stickiness, a light dusting of powdered sugar helps manage that without compromising flavor.

💡

Pro Tips

From my kitchen experiments, controlling the simmer temperature is everything. Keeping it low preserves the delicate structure of the slices and prevents syrup crystallization. Timing is another crucial factor—you want candy that’s soft but firm enough to hold its shape, so don’t rush the drying. Make these a day ahead; they keep beautifully and deepen in flavor overnight. Lastly, avoid stirring vigorously, as this can tear your slices and cloud the syrup.

Heat control: maintain a gentle simmer—too hot can toughen peels or burn sugar
Timing window: simmer 45–60 minutes and dry 4–6 hours for ideal texture
Make-ahead move: candy slices store well in sealed containers for days, or dip in chocolate before serving
Avoid this pitfall: don’t overload your pan—work in batches for even cooking

Variations & Substitutions

You can tweak your candied orange slices in fun ways without losing the charm of the original recipe. Swap cinnamon sticks for star anise or a few cloves to infuse warm spices. For a boozy twist, splash a teaspoon of Grand Marnier into the syrup. If you’re avoiding sugar, you can experiment with honey or agave syrup but adjust simmer time carefully as these liquid sugars behave differently. For a rainbow effect, try the same method with thinly sliced lemons or limes—great for variety!

Great Debates

One common debate I often encounter is whether to leave the pith (the white part of the peel) on or remove it. I find that leaving a bit of pith adds a pleasant chewy bite and bitterness that balances the sweetness—plus, it’s easier to slice evenly. But if you prefer your candies sweeter and less tangy, peeling it off thinly is fine. Another question is whether to add butter or oil to the syrup—my take: it’s best to keep the syrup purely sugar and water for a clear, shiny finish with clean citrus flavor.

Make-Ahead, Storage & Freezing

You can make your Candied Orange Slices: A Sun-Kissed Citrus Candy Recipe You’ll Love Recipe up to a week ahead. Store them in an airtight container at room temperature or in the fridge to extend freshness. If you refrigerate, let them come back to room temp before enjoying for best texture. Freezing isn’t the best choice since moisture can make them soggy upon thawing, but if you must freeze, separate with parchment paper layers and thaw gently. Freshly dried slices hold their charm much better.

Yield & Conversions

This recipe yields about 4 dozen thin candied orange slices from 4 medium oranges—perfect for sharing or storing. To double or halve, simply adjust sugar and water quantities proportionally. Metric conversions: 2 cups sugar ≈ 400 grams, 1 cup water ≈ 240 ml. I often scale down when trying small batches to test different flavor infusions or dry times. It’s forgiving with size, so don’t fret tight measurements.

Serving Ideas & Pairings

These candies are a versatile ingredient or tasty treat. Try them as topping on vanilla ice cream or yogurt for a citrusy crunch. They pair beautifully with dark chocolate—dipped partially, they make fantastic homemade gifts. You can also sprinkle chopped slices over cakes, or just enjoy them alongside a cup of hot tea or coffee as a naturally bright sweet bite. Their glossy, vibrant look makes any dessert plate instantly cheerier.

FAQs

Can I use other citrus fruits for candied slices?

Absolutely! Lemons, limes, and even grapefruits work well following the same candying method. Just adjust simmer time depending on thickness and bitterness.

How do I prevent my candied oranges from sticking together?

Dry the slices thoroughly on a wire rack and separate layers with parchment paper when storing. A light dusting of powdered sugar can also help reduce stickiness.

Are candied orange slices shelf-stable?

They keep best in an airtight container at room temperature for up to a week. Refrigeration can extend shelf life but may change texture slightly.

Can I speed up the drying process?

You can dry slices in a low oven (around 170°F or 75°C) for 1–2 hours to speed things up, but watch carefully to avoid over-drying or browning.

Notes, Tools & Special Equipment

You’ll want a sharp knife and a stable cutting board for slicing oranges evenly—this really impacts final appearance and texture. Use a medium-sized, heavy-bottomed saucepan to maintain even heat during simmering for your syrup and orange slices. A wire rack or parchment-lined surface is essential for drying your citrus candies well without sticking. A candy thermometer isn’t necessary here, but a good eye on simmer temperature definitely helps. For dipping optional chocolate, a double boiler or microwave-safe bowl set-up works best.

Printable Recipe 📖