Can I make this ahead of time?

Yes. This recipe is forgiving. Making it ahead often makes serving easier and lets the flavors settle naturally. Dried candies hold up well and can be stored for several weeks.

Do I have to peel the oranges first?

No. The peel is the point here. Use thin-skinned varieties so the peel is tender and becomes translucent. The blanching step removes much of the bitterness.

How do I know when they are done in the syrup?

Look for translucence and a glossy surface. The peel and flesh should look glassy and soft when lifted from the syrup. If they still appear opaque, give them more time on low heat.

Can I use lemons or grapefruits?

Yes. Adjust sugar slightly for tart fruit. Grapefruit may need a longer blanching to reduce bitterness. Lemons make bright, tart candies that are lovely with a sugar dusting.

What if my slices stick together while drying?

Lay them with space or use parchment between layers. If they still cling slightly, let them dry longer. A light toss with extra sugar can also reduce tackiness.

Candied Orange Slices 2026 - Easy Fresh Recipes

Description

A simple and comforting recipe for making candied orange slices that are glossy, translucent, and perfect for decorating cakes or enjoying with tea.

Ingredients

Scale

4 fresh oranges (thin-skinned, such as Cara Cara or Navel)
2 cups granulated sugar
1 cup water
1 tsp vanilla extract (optional)
1 cinnamon stick or star anise (optional)

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Instructions

Wash oranges thoroughly to remove any wax or residue, then pat dry.
Slice oranges evenly into ⅛–¼ inch rounds and remove seeds gently.
Add slices to a saucepan, cover with water, and simmer for 10 minutes to remove bitterness. Drain and repeat if needed.
In another pan, combine sugar, water, and vanilla extract. Simmer gently until sugar dissolves and syrup is clear.
Add orange slices in a single layer. Simmer on low for 45–60 minutes, flipping occasionally, until translucent and glossy.
Remove slices with tongs and place on parchment or a wire rack to dry for 4–6 hours, or overnight for chewy texture.
Store in an airtight container, or dip in chocolate if desired.

Notes

For best results, use thin-skinned oranges and store in an airtight container layered with parchment. These can also be frozen for longer storage.

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 35g
Sodium: 5mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg