Candied Orange Slices Recipe: Quick Homemade Citrus Treat

Candied orange slices deliver a sticky, chewy texture with just enough bite to be satisfying. The peel softens into a sweet, slightly tacky layer while the flesh becomes glossy and almost jelly-like, bursting with bright, tangy orange flavor balanced by a gentle citrus bitterness. They’re visually striking and make an elegant, simple treat to serve after dinner or to tuck into baked goods.

These candied orange slices are full of vibrant citrus flavor and make a lovely palate-cleansing bite or a decorative garnish. Serve them in small ceramic bowls after a meal, add them to a dessert board, or use them to top cakes, scones, or ice cream. They’re easy on the budget, require minimal ingredients, and can be prepared ahead of time, making them a practical option for entertaining.

The candied slices also bring a delightful chew and concentrated orange flavor when stirred into baked goods like scones or folded into muffins. Because the recipe uses only a few pantry staples, it’s straightforward to scale up or repeat using the same syrup.

Two Ingredients, Three-Step Recipe

This recipe uses just two core ingredients: oranges and granulated sugar (with water to make the syrup). The method is simple:

Slice the oranges into 1/4-inch (about 6 mm) rounds.
Cook the sugar with water until the sugar dissolves, then add the orange slices and simmer gently.
Remove the slices, let them dry briefly, then toss in granulated sugar to finish.

A pan with water and orange slices. — Cook the sugar until it dissolves, then add the orange slices and simmer for 45–60 minutes, depending on thickness.

orange slices on top of a wire rack. — Cook the sugar until it dissolves, then add the orange slices and simmer for 45–60 minutes, depending on thickness.

Tips for Reliable Results

I’ve made this recipe many times. Follow these tips to avoid common issues and ensure tender, glossy candied orange slices.

Avoid stirring the sugar and water. Stirring can encourage sugar to crystallize. If needed, gently swirl the pan to combine.
Watch the pith thickness. The bitter edge in candied orange comes from the pith. Oranges with thinner pith yield a sweeter, less bitter result; if you appreciate a slight bitterness, choose fruit with thicker skin. Smooth-skinned oranges often have thinner pith, and a gentle squeeze can indicate juiciness and thinner pith.
Don’t overcook. Limit simmering to about 45 minutes; avoid exceeding 60 minutes. Overcooking can cause slices to lose shape and turn overly chewy as moisture evaporates and the sugar syrup concentrates too much.
Layering. It’s fine if slices overlap slightly in the pan, but avoid tightly stacking them. You can reuse the syrup for additional batches once you remove the first slices.
Drying. Allow slices to rest on a wire rack until tacky but not dripping. This makes the sugar coating adhere evenly and helps achieve the ideal chewy texture.

Yields, Storage, and Uses

This recipe yields approximately 12–16 candied orange slices, depending on the size and thickness of your oranges. If you want more, you can add additional slices to the syrup as it reheats or make multiple batches with the same syrup.

Store fully cooled candied slices in an airtight container at room temperature for up to three weeks. For longer storage, freeze them in a single layer inside a resealable bag for up to eight weeks; thaw at room temperature before serving. Properly stored, the slices remain chewy and flavorful and are great for decorating desserts, adding to gift jars, or nibbling on their own.

Two Ingredients Candied Orange Slices

Sliced oranges simmered in a sweet syrup until tender and glossy, then coated in sugar to create a bright, chewy candy.

Prep Time: 10 mins

Cook Time: 45 mins

Servings: 12 slices

Author: Dikla Levy Frances

Ingredients

2 medium oranges
3 cups (600 g) granulated sugar, divided (2 cups for the syrup, 1 cup for coating)
2 cups (480 ml) water

Instructions

Wash the oranges and pat them dry. Slice each orange into rounds about 1/4 inch thick.
In a wide saucepan, combine 2 cups (400 g) of the granulated sugar with 2 cups (480 ml) of water.
Place the pan over medium-high heat. Heat until the sugar is fully dissolved, gently swirling the pan if needed. Do not stir, as stirring can encourage crystallization.
Arrange the orange slices in a single even layer in the syrup. Increase heat just until the syrup reaches a gentle boil, then reduce to a low simmer.
Simmer gently for about 45 minutes, until the flesh looks translucent and the peel has softened. Avoid simmering longer than 60 minutes to prevent loss of shape or an overly sticky texture.
Use tongs or a slotted spoon to transfer the slices to a wire rack. Let them rest for 5–15 minutes until tacky but not wet.
Place the remaining 1 cup (200 g) of granulated sugar in a shallow bowl. One at a time, toss each slightly tacky slice in the sugar to coat both sides.
Return the sugared slices to the wire rack and let them cool completely. Store in an airtight container at room temperature for up to three weeks, or freeze for longer storage.

Notes

Avoid stirring the sugar and water while heating to keep the syrup smooth and prevent crystallization.
The thickness of the orange pith affects bitterness: thinner pith yields sweeter slices, thicker pith gives more citrus bite.
Monitor simmer time carefully; overcooking concentrates the syrup and can make slices overly chewy or lose their shape.
Slices can overlap slightly in the pan, but avoid tightly stacking them. You can reuse the syrup for additional batches.