Introduction

Classic homemade orange candy is a delightful treat that highlights the natural sweetness and citrusy brightness of fresh oranges. These candied slices make a perfect snack or a charming garnish for desserts and drinks.

The image shows a white tray filled with bright orange round jelly sweets shaped like sliced oranges. Each sweet has a smooth, shiny surface with thin white lines radiating from the center to the edges, mimicking orange segments, and is sprinkled lightly with white sugar crystals. The sweets are stacked neatly in two layers on the tray, which is held by a woman's hand on each side. The background features a white marbled texture with some whole peeled oranges visible at the bottom. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 small oranges or tangelos (about 18–20 slices)
3 cups granulated sugar
3 cups water

Instructions

Step 1: Slice the oranges into ¼-inch rounds using a sharp knife or a mandoline for even slices.
Step 2: In a saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar dissolves and the syrup begins to boil.
Step 3: Reduce the heat to a gentle simmer. Add the orange slices in a single layer. Simmer for 45–60 minutes, turning occasionally, until the peel becomes translucent.
Step 4: Using tongs, remove the slices and arrange them on a wire rack. Allow them to dry uncovered at room temperature for 24–48 hours until they are tacky but set.
Step 5: Optional: For a frosted finish, roll the slices in sugar. Alternatively, dip them in melted chocolate and sprinkle with flaky salt for an elegant touch.

Tips & Variations

Use a mandoline for uniform slices to ensure even cooking.
Choose seedless oranges or tangelos for a smoother candy experience.
To add extra flavor, infuse the syrup with a cinnamon stick or vanilla bean during simmering, then remove before adding slices.
Store dipped slices in the refrigerator to keep the chocolate firm.

Storage

Store candied orange slices in an airtight container at room temperature for up to 2 weeks. If dipped in chocolate, refrigerate and consume within 1 week. To soften slightly before serving, let refrigerated slices come to room temperature.

How to Serve

The image shows a woman's hand holding a stack of translucent orange jelly candies shaped like citrus slices, each piece detailed with white lines mimicking the fruit's segments. The candies are dusted lightly with powdered sugar, giving a soft, frosty look. Below the hand, more jelly candies are scattered closely, all glowing with a warm, golden-orange hue. The candies appear to be soft and slightly sticky, layered thick with clear texture showing the fruit slice pattern on top and bottom. The background is a white marbled surface that softly reflects light, creating a bright and clean setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other citrus fruits instead of oranges?

Yes, lemons, limes, and grapefruits work well. Adjust cooking time as needed depending on the thickness and water content of the fruit.

How do I know when the orange slices are done simmering?

The slices are ready when the peel becomes translucent and the syrup has lightly thickened. The fruit should be soft but still hold its shape.

Classic Homemade Orange Candy Recipe

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4.8 from 102 reviews

This Classic Homemade Orange Candy recipe transforms fresh orange slices into delightful, translucent candied treats. Simmered slowly in a simple sugar syrup, these candied oranges are perfect as a sweet snack, garnish for desserts, or a unique gift. Finished dry and optionally coated with sugar or chocolate, they offer a perfect balance of citrus brightness and sugary sweetness.

Author: zara
Prep Time: 15 minutes
Cook Time: 45-60 minutes
Total Time: 25-27 hours
Yield: Approximately 18–20 candied orange slices 1x
Category: Dessert
Method: Stovetop
Cuisine: American

Ingredients

Scale

Ingredients

3 small oranges or tangelos (about 18–20 slices)
3 cups granulated sugar
3 cups water

Instructions

Slice Oranges: Using a sharp knife or mandoline, carefully slice the oranges into ¼-inch thick rounds to ensure even cooking and candying of each piece.
Prepare Sugar Syrup: In a saucepan, combine 3 cups of granulated sugar with 3 cups of water. Heat the mixture over medium heat until the sugar completely dissolves and the syrup begins to boil gently.
Simmer Orange Slices: Reduce the heat to maintain a gentle simmer. Place the orange slices in a single layer in the syrup and let them simmer for 45 to 60 minutes. Turn them occasionally to ensure even cooking and until the peel becomes translucent and tender.
Dry the Candied Slices: Using tongs, carefully remove the orange slices from the syrup and place them on a wire rack. Allow them to dry uncovered at room temperature for 24 to 48 hours until they become tacky but well set.
Optional Finishing Touches: For a frosted look, roll the candied slices in granulated sugar. Alternatively, dip them in melted chocolate and sprinkle with flaky salt for a sophisticated flavor contrast and presentation.

Notes

Use small oranges or tangelos for thinner, more flexible slices that candy better.
Be patient during the simmering and drying steps to achieve the right texture and translucency.
If desired, store candied orange slices in an airtight container once fully dried to maintain freshness.
These candies make excellent garnishes for cocktails, cakes, or desserts.
For a variation, try using lemons or limes following the same method.

Keywords: candied orange slices, homemade orange candy, citrus candy, fruit candy, DIY candied fruit, sweet snack