Introduction
Steam rises from a low oven, and the whole house smells faintly of orange peel and sugar — warm and honest. Today I share my Candied Orange Slices Recipe, a tiny ritual I turn to when I want something pretty, simple, and comforting. This always takes me back to Sunday dinners. For a sweet pairing, try my banana pudding recipe as a creamy companion.
Why You’ll Love This
- Bright, honest citrus flavor that lasts for days.
- Makes a lovely garnish or snack — kid-approved.
- Budget-friendly: three oranges go a long way.
- Easy to make ahead for gifts or holidays.
Quick Recipe Snapshot
- Servings: about 18–24 slices (3 oranges)
- Prep time: 20 minutes active, plus soaking/drying time
- Cook time: 2–3 hours total (simmer + low oven drying)
- Total time: roughly 3 hours (hands-on ~1 hour)
- Skill level: Easy
- Taste: sweet + bright citrus
You’ll feel confident following these simple steps; the cues below keep you on track.
Ingredients You’ll Need
- 3 large navel oranges (or other type of orange)
- Chef note: choose firm, thin-skinned fruit
- 4 cups granulated sugar (plus extra for rolling)
- Chef note: use plain white sugar for sparkle
- 4 cups water (plus extra for blanching)
- Chef note: filtered water gives cleaner syrup
How to Make It
- First, scrub the peels thoroughly to remove wax or chemicals. Then, slice the oranges crosswise into ⅛-inch (3 mm) rounds and discard the ends. You should see neat, translucent segments once done.
- Next, bring a large pot of water to a rolling boil. Add slices and blanch for 10 minutes to soften the peel and pull out bitterness. Listen for the steady boil and watch the color fade.
- Meanwhile, prepare an ice-water bath. After blanching, use a skimmer to transfer slices into the ice bath to stop cooking and keep them bright.
- Then, rinse the pot and combine 4 cups sugar with 4 cups water. Bring to a boil and make a clear, shimmering simple syrup.
- Add drained orange slices to the boiling syrup. Reduce heat to low and simmer 45–60 minutes, until peels turn translucent and the syrup thickens slightly. Stir gently every 15 minutes to prevent sticking. You’ll smell sweet orange steam.
- Next, arrange slices on wire racks over cookie sheets to catch drips. Bake at 175°F (79°C) for 30 minutes to start drying; then roll each slice in granulated sugar, return to the oven, and dry another 1–1½ hours until mostly dry but still pliable at the center.
- Finally, coat again in granulated sugar for a sparkly finish. Cool completely, then store in an airtight container. When done, slices should feel tacky, not sticky, and hold their shape.
For more ideas on quick treats, see our quick & easy recipes collection.
Kitchen Tips (From My Kitchen)
- Time-saver: Use a mandoline for perfectly thin, even slices.
- Common mistake + fix: If syrup boils too hard, slices will toughen; reduce to a gentle simmer.
- Simple variation: Add a cinnamon stick or a star anise to the syrup for warm spice notes.
You can read more sweet preservation ideas in my favorite roundups at quick treats for guests.
Serving Ideas
- Holiday garnish: Top cakes, pavlovas, or a dark chocolate tart with a few slices.
- Brunch sparkler: Pair with ricotta and honey on toasted bread.
- Cocktail accent: Float a slice in champagne or an Old Fashioned.
- Snack: Eat alone as a bright, chewy candy.
- Optional garnish: a sprig of fresh thyme or a dusting of powdered sugar looks beautiful.
Find more ideas and similar simple recipes in the quick & easy recipes archive.
Storing & Leftovers
- Fridge: Keep in an airtight container for up to 2 weeks.
- Freezer: Freeze flat between parchment for up to 2 months; thaw at room temp.
- Reheat: Warm gently in a low oven (175°F/79°C) for 5–10 minutes to refresh texture.
Leftover idea: Chop and toss into a fruit salad or fold into plain yogurt for a citrus boost.
Candied Orange Slices
Ingredients
Method
- Scrub the peels thoroughly to remove wax or chemicals.
- Slice the oranges crosswise into ⅛-inch (3 mm) rounds and discard the ends.
- Bring a large pot of water to a rolling boil.
- Add slices and blanch for 10 minutes to soften the peel and remove bitterness.
- Prepare an ice-water bath.
- Use a skimmer to transfer slices into the ice bath after blanching to stop cooking.
- Rinse the pot and combine 4 cups sugar with 4 cups water.
- Bring to a boil to make a clear, shimmering simple syrup.
- Add drained orange slices to the boiling syrup.
- Reduce heat to low and simmer for 45–60 minutes until peels turn translucent and syrup thickens slightly.
- Stir gently every 15 minutes to prevent sticking.
- When done, you will smell sweet orange steam.
- Arrange slices on wire racks over cookie sheets.
- Bake at 175°F (79°C) for 30 minutes.
- Roll each slice in granulated sugar and return to the oven.
- Dry another 1–1½ hours until mostly dry but still pliable at the center.
- Coat again in granulated sugar for a sparkly finish.
- Cool completely and store in an airtight container.
Notes
FAQs
Q: Can I make these ahead?
A: Yes. They keep well for weeks in an airtight container, so you can make them days before an event.
Q: What can I substitute for navel oranges?
A: Blood oranges, cara cara, or even lemons work; expect slight texture and flavor changes.
Q: How do I know when they’re done?
A: The peels will look translucent and feel flexible but not wet. For crisp edges, dry a bit longer.
Q: Can I freeze Candied Orange Slices Recipe?
A: Yes, freeze flat between parchment sheets. Thaw before using; texture stays good.
Final Thoughts
I make these when I want a small, calm kitchen project that rewards me with something pretty and useful. Try a batch this weekend and tweak the spice or drying time to your taste. Share with friends or tuck them in a jar — they travel well and make a thoughtful homemade gift.
Conclusion
For a different take, I enjoy the technique shown at Candied Orange Slices ~ Easy Recipe – Of Batter and Dough, and I also like the method over at Candied Orange Slices Recipe | Baked by an Introvert. Try both, then come back and make this version your own; I hope you love these sunny treats — Candied Orange Slices Recipe
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