Candied orange slices are the elegant garnish that lifts cakes, cupcakes, cocktails, and other dishes. Use a half slice to top cupcakes, a full slice to finish drinks, or arrange several around a cake for a dramatic effect. They’re also lovely served on their own beside cranberry-orange sauce at holiday meals.
These slices store well and leave behind a fragrant orange simple syrup you can save for cocktails, mocktails, or brushing cake layers. If you prefer a visual walkthrough, there’s a step-by-step video demonstrating the process.
“Followed the directions closely (left mine in the boiling syrup a little longer to get them translucent) and they turned out amazing with no bitterness (minimal bitterness on the oranges that I cut thicker but still a pleasant taste). I think the key is to blanch them and cut them evenly! I’m dipping mine in dark chocolate—heavenly! Thank you for the directions!!” — Ru
Ingredients for Candied Orange Slices
This recipe uses just three base ingredients: oranges, granulated sugar, and water. Most of the sugar becomes a fragrant orange simple syrup you can reserve for drinks or desserts.
- Oranges. Navel oranges work well for size and flavor, but you can candy other citrus too—mandarins, lemons, grapefruit, etc.
- Granulated sugar. Sugar sweetens and preserves the fruit, turning the slices into candied treats rather than just dried fruit.
- Water. Boiling and blanching the orange slices softens the pith and removes bitterness, then combined with sugar it gives the slices room to candy evenly.
Quick Tips for Preparing Candied Orange Slices
If you’d rather watch than read, there’s a short video demonstration available.
Slice the oranges thinly—about 1/8″ to 1/4″ (3–6 mm). Thin slices candy and dry more reliably; thicker slices take longer and can stay moist inside.
You don’t need a mandolin, but it helps produce consistent thin slices. A sharp knife and a steady hand work fine if you slice slowly and evenly.
Use a large pot or Dutch oven so the slices have room to cook without crowding. If your pot is small, work in batches to avoid slices sticking together and to ensure even cooking.
Blanch the slices for one to two minutes; timing varies with thickness. Watch the rind: when it becomes translucent, the slice is ready for the next step.
To minimize drips when transferring slices to racks, gently drag them against the pot’s edge to remove excess syrup before placing them on a drying rack.
Tips for Drying Candied Orange Slices
With the right setup, drying is hands-off and simple.
Arrange slices in a single layer on cooling racks. Place parchment or a baking sheet underneath to catch drips and make cleanup easier.
Thicker slices can remain chewy in the center even after extra drying time. If some slices stay a bit tacky, consume them within a few days rather than storing at room temperature for long periods.
Ways to Speed Up Drying
You can shorten drying time a few hours depending on humidity. Place slices in a single layer on racks, then stack the racks and point a fan on low at them to increase airflow.
If you own a dehydrator, dry the candied slices for about five hours on low heat—add time if the slices are thicker or your dehydrator runs cool.
Storing Candied Orange Slices
Store fully dried slices in an airtight container. They keep about two weeks at room temperature, up to a month refrigerated, and several months frozen.
Other Recipes You May Enjoy
These slices are a beautiful topping for chocolate-orange cupcakes or a chocolate bundt cake. If you like citrus recipes with easy cleanup, a small-batch lemon curd is another bright option.
Dish Cleanup: Not Too Bad
I rate cleanup on a scale from 1 (few dishes) to 5 (everything including the sink). This recipe is about a 2 because of the cooling racks—if your racks are dishwasher-safe, it’s closer to a 1. Typical items: one pot, a bowl, a cutting board, a knife, and the racks.
Thanks for stopping by! If you make these candied orange slices and enjoy them, please leave a review to share how they turned out.
Candied Orange Slices
Ingredients
- 9 cups (2 l) water divided
- 2 cups cold water
- 5 medium oranges washed
- 4 cups (800 g) sugar
For Decor
- ½ cup (100 g) granulated sugar
Instructions
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Add 5 cups (1200 ml) of water to a large pot or Dutch oven and bring to a boil. Fill a medium bowl with 2 cups cold water and set aside.
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Slice the oranges into 1/8″–1/4″ (3–6 mm) rounds, discarding the ends. Thinner rounds candy and dry more easily.
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When the water boils, add the orange slices and cook for 2 minutes. Use a slotted spoon or tongs to transfer the slices to the cold water bowl. Discard the blanching water.
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Combine the sugar and 4 cups (950 ml) of water in the pot and bring to a boil, stirring until the sugar dissolves. Prepare cooling racks over parchment or baking sheets to catch drips.
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Reduce heat to medium and add the blanched orange slices. Stir and flip them carefully so they candy evenly, about 1 minute.
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When the rind looks translucent on thinner slices, transfer them to the cooling racks in a single layer. Thicker slices may need an extra 30 seconds before transferring.
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Allow the slices to dry for about 24 hours, or until they are no longer tacky. Place them in a well-ventilated area or aim a fan at them to speed drying.
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Once fully dry, you can dip the slices in granulated sugar if you like for extra sparkle and texture.
Video
Notes
Reserve the leftover orange simple syrup in a bottle and use it in cocktails, non-alcoholic drinks, or desserts.
Recommended Supplies
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Stackable cooling racks
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Kitchen tongs or a slotted spoon
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Large pot or Dutch oven
Nutrition
Thanks for trying this candied orange slices recipe! If you make them, snap a photo and tag the creator on Instagram or share how they turned out in the comments.