Introduction
The kitchen smelled like warm sugar and bright orange peel as I stirred the syrup; that first sip of steam always takes me back. Candied Orange Slices: A Sun-Kissed Citrus Candy Recipe You’ll Love sits on my counter in a jar, and this always takes me back to Sunday dinners. First, I pick thin-skinned navels because they candy quickly and keep a tender chew. If you want to read more about why I cook this way, visit my about page for a little kitchen story. Next, grab a kettle, a favorite pan, and a good timer.
Why You’ll Love This
- Bright, sticky citrus that feels special but costs little.
- Kid-approved sweet shield for school lunches or snacks.
- Make-ahead candy for gifts or cake toppers. See a similar easy dessert idea at banana pudding recipe.
- Flexible texture: dry-crisp or chewy overnight.
Quick Recipe Snapshot
- Servings: About 4–6 (depending on orange size)
- Prep time: 15 minutes active
- Cook time: 60 minutes simmering
- Total time: About 5–8 hours (including drying)
- Skill level: Easy
- Taste: Sweet + gently spiced citrus
After this snapshot, you’ll feel ready; the steps are forgiving and the results are lovely.
Ingredients You’ll Need
- 4 fresh oranges (thin-skinned, such as Cara Cara or Navel)
- Chef note: Choose firm, bright fruit.
- 2 cups granulated sugar
- Chef note: Regular sugar works fine.
- 1 cup water
- Chef note: Use filtered if your tap tastes metallic.
- 1 tsp vanilla extract (optional)
- Chef note: Adds warm depth.
- 1 cinnamon stick or star anise (optional)
- Chef note: Use one spice, not both.
Also see other quick and easy ideas in my collection at quick & easy recipes.
How to Make It
- First, wash oranges thoroughly to remove any wax or residue. Then pat dry.
- Next, slice evenly into 1/8–1/4 inch rounds. Remove seeds gently with the tip of a knife.
- Meanwhile, add slices to a saucepan and cover with cold water. Bring to a gentle simmer and cook 10 minutes to pull out bitterness. Drain, and repeat once if needed.
- In another pan, combine sugar, 1 cup water, and vanilla extract. Stir and bring to a simmer. Cook until the sugar dissolves and the syrup looks clear, about 5 minutes.
- Then, add orange slices in a single layer. Simmer on the lowest heat for 45–60 minutes. Flip slices occasionally so they cook evenly. Watch for them to turn translucent and glossy—this is your “done” cue.
- Finally, remove slices with tongs and lay them on parchment or a wire rack. Let dry 4–6 hours for a tender chew, or overnight for chewier candy. If you like, dip half in dark chocolate once cooled.
For a note on timing and texture, check my quick tips and a related pantry idea at banana pudding.
Kitchen Tips (From My Kitchen)
- Time-saver: Simmer two pans at once—one for parboiling and one for syrup—so you finish faster.
- Common mistake + fix: If your syrup crystallizes, add a splash of water and warm gently while stirring until it smooths.
- Simple variation: Add a strip of ginger or a clove to the syrup for a warm, spicy twist.
Serving Ideas
- Holiday garnish: Place slices atop yule logs, cakes, or cookies for a jewel-like finish.
- Brunch brightener: Serve with ricotta toast or yogurt and a drizzle of honey.
- Cozy snack: Pack in small jars for neighbor gifts or tea-time treats.
- Cocktail or mocktail: Float one on mulled wine or sparkling water for aroma.
Optional garnish: a dusting of powdered sugar or a sprig of thyme.
Storing & Leftovers
- Fridge: Store in an airtight container up to 2 weeks.
- Freezer: Layer between parchment and freeze up to 2 months.
- Reheat: Gently warm in a low oven (200°F / 95°C) 5–8 minutes to soften without melting sugar.
Leftover idea: Chop and fold into a salad with toasted nuts and soft cheese.
Candied Orange Slices
Ingredients
Method
- Wash oranges thoroughly to remove any wax or residue. Then pat dry.
- Slice oranges evenly into 1/8–1/4 inch rounds. Remove seeds gently with the tip of a knife.
- Add slices to a saucepan and cover with cold water. Bring to a gentle simmer and cook for 10 minutes to pull out bitterness. Drain and repeat once if needed.
- In another pan, combine sugar, 1 cup water, and vanilla extract. Stir and bring to a simmer. Cook until the sugar dissolves and the syrup looks clear, about 5 minutes.
- Add orange slices in a single layer. Simmer on the lowest heat for 45–60 minutes, flipping slices occasionally to cook evenly. Watch for them to turn translucent and glossy—this is your ‘done’ cue.
- Remove slices with tongs and lay them on parchment or a wire rack. Let dry for 4–6 hours for a tender chew, or overnight for chewier candy.
- If you like, dip half in dark chocolate once cooled.
Notes
FAQs
Q: Can I make these ahead?
A: Yes. Make Candied Orange Slices: A Sun-Kissed Citrus Candy Recipe You’ll Love up to two weeks ahead; store airtight and they’ll sweeten without losing punch.
Q: Can I use lemons or limes instead?
A: Absolutely. Adjust simmer time—lemons often need a touch less to avoid drying out.
Q: How do I know they’re done?
A: Look for translucence and gloss. Also, the rinds will feel pliable, not raw.
Q: Can I freeze them?
A: Yes; freeze flat on parchment, then stack with paper between slices to keep them from sticking.
Conclusion
If you love sunny, hands-on treats, try this recipe and tweak the spice to your taste; it’s one of those dishes I keep returning to because it feels like a small, bright celebration. For more inspiration on citrus, I like this collection of Sunny Citrus Recipes and How to Use Lots of Citrus, and if you want a citrus cousin technique, read this guide on Candied Lemon Slices. Try it soon—Candied Orange Slices: A Sun-Kissed Citrus Candy Recipe You’ll Love
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