Easy Candied Orange Slices
Transform ordinary navel oranges into jewel-like slices with this easy recipe that’s perfect for snacking or decorating cakes.
Ingredients
Main ingredients
- 3 large large firm oranges (navel or blood oranges) Choose thin-skinned, seedless where possible.
- 2 cups granulated sugar Plus extra for dusting, optional.
- 2 cups water Equal parts sugar and water creates a classic simple syrup.
- 1 tablespoon light corn syrup or honey Optional. Helps keep the syrup glossy and prevents crystallization.
- 1 teaspoon vanilla extract or a strip of vanilla bean Optional. Warms the flavor.
- 1 pinch salt Balances the sweetness.
Optional add-ins
- to taste dark chocolate for dipping Optional for an indulgent treat.
- 1 stick cinnamon Optional. Add while simmering.
- splash orange liqueur Optional for grown-up treats.
Instructions
Preparation
- Wash the oranges well and trim the ends. Slice into 1/8 to 1/4-inch rounds, removing seeds as you go.
- Arrange slices in a single layer so they don’t overlap.
Make the syrup
- In a wide, shallow saucepan, combine the sugar, water, and corn syrup or honey if using.
- Add a pinch of salt and the vanilla or cinnamon stick. Stir over medium heat until the sugar dissolves and the liquid comes to a gentle simmer.
Add the slices
- Carefully place the orange slices into the syrup in a single layer.
- Bring the syrup back to a gentle simmer, lower the heat to maintain that gentle bubble, and simmer uncovered.
- Turn slices every 10 minutes so they candy evenly.
Watch for translucence
- After about 45 to 60 minutes the orange slices will begin to look translucent and tender.
- If they still look opaque, give them another 10 to 15 minutes.
Drain and dry
- Use a slotted spatula to transfer the slices to a wire rack set over a baking sheet.
- Let excess syrup drip back into the pan. For drying, leave the slices at room temperature for several hours or overnight until tacky to the touch.
Quick oven finish (optional)
- If you’re short on time, preheat the oven to 200°F (95°C).
- Arrange slices on a parchment-lined baking sheet and dry in the oven for 45 to 90 minutes, flipping once, until they reach the desired tackiness.
Finish and store
- Once dried, toss slices lightly in granulated sugar if you like a frosted look.
- Or dip half in melted dark chocolate for an indulgent treat. Let chocolate set on parchment before storing.
Notes
For a spiced twist, add star anise or a split cinnamon stick to the syrup while simmering. Use blood oranges or cara cara for beautiful color and floral notes. Store candied orange slices at room temperature for up to two weeks, or refrigerate if humidity is high.