If you love bright, zesty flavors and that perfect balance of sweet and tart, then you are going to absolutely adore this Candied Orange Slices Recipe. These gorgeous, translucent slices of orange are not only a feast for the eyes but also a joyful treat for your taste buds. With a simple yet rewarding process, you end up with delicately sweet, melt-in-your-mouth citrus slices that are perfect for snacking, decorating desserts, or gifting to friends. This recipe celebrates the natural vibrancy of oranges while turning them into a stunning delicacy that feels both festive and indulgent.

Ingredients You’ll Need

A metal pot filled with a clear, light yellow liquid with many thin, round lemon slices floating on the surface, each slice showing bright yellow peel and pale yellow flesh with small seeds visible, the pot placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Keeping things simple is the secret to this Candied Orange Slices Recipe. Each ingredient plays a vital role in building the signature texture and flavor: the oranges provide fresh citrus zing, sugar works its magic to create that irresistible candy coating, and a splash of water helps everything combine smoothly for simmering.

Ice water: Essential for shocking the orange slices after boiling, it stops cooking instantly to keep them firm and bright.
8 cups water (divided): Used both for blanching the oranges and for simmering them gently in syrup.
4 small oranges (such as tangelos): Choosing sweet, juicy oranges ensures your candied slices are naturally flavorful and vibrant in color.
4 cups granulated sugar (plus more for coating): This is what creates the luscious, glossy candy coating that makes each slice a little burst of sweetness.

How to Make Candied Orange Slices Recipe

Step 1: Blanch the Orange Slices

First, fill a large bowl with ice water and set it aside; this will be your quick-cooling bath after boiling. Bring 4 cups of water to a boil in a large saucepan, then add your thinly sliced oranges. Let them boil for exactly 2 minutes to soften the rinds slightly but keep their structure. Immediately transfer the slices to the ice water to halt the cooking – this step helps preserve that beautiful citrus color and firmness.

Step 2: Prepare the Sugar Syrup

Discard the water used for blanching. In the same saucepan, combine the remaining 4 cups of water with 4 cups of granulated sugar. Bring this mixture to a gentle boil over medium heat, stirring periodically until all the sugar has dissolved. This syrup is the canvas for your candy masterpiece, so give it just the right touch of sweetness and syrupy texture.

Step 3: Simmer the Orange Slices

Once your sugar syrup is ready, lower the heat to medium-low and add your blanched orange slices. Let them simmer for 45 to 60 minutes, occasionally swirling the pan to coat every slice evenly. During this time, the rinds will gradually become translucent and take on that lovely candy-like sheen — patience truly pays off here!

Step 4: Dry the Candied Orange Slices

With a slotted spoon, carefully transfer the slices onto a cooling rack placed over a baking sheet to catch any drips. Allow the slices to dry uncovered for up to 24 hours so they develop a slightly tacky but dry surface. This drying phase transforms the texture from syrupy to perfectly chewy and candy-like.

Step 5: Add the Final Sugar Coating (Optional)

If you love a little extra crunchy sweetness, gently dip your candied orange slices in additional granulated sugar once they’re dry. This creates a sparkling finish that’s not just pretty but also adds a delightful bite with every nibble.

How to Serve Candied Orange Slices Recipe

A white plate is filled with six round, thin slices of candied orange, each slice showing a translucent, glossy orange center with light orange edges covered evenly in a layer of white sugar crystals. The slices are overlapping and arranged to cover the plate’s surface in a slightly overlapping fashion. The plate sits on a dark gray cloth with a soft texture, and in the background there are two whole fresh oranges with bright orange peel. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Candied orange slices shine as beautiful edible garnishes. Use them to adorn cakes, cupcakes, or cocktails for a pop of citrus color and a burst of flavor. Their sparkle and vibrant hue make any dish instantly festive and appealing.

Side Dishes

Serve these slices alongside cheese boards or charcuterie platters. Their sweet and tangy notes complement rich cheeses and savory meats perfectly, elevating your appetizer game to a whole new level of deliciousness.

Creative Ways to Present

For a unique twist, thread candied orange slices onto skewers to create eye-catching dessert kebabs, or scatter them around desserts like panna cotta or cheesecake for an elegant look. You can even use them as natural garnishes for holiday gift jars filled with chocolates or nuts.

Make Ahead and Storage

Storing Leftovers

Store any leftover candied orange slices in an airtight container in the refrigerator. They will keep beautifully fresh and flavorful for up to a month, ready for whenever a sweet citrus craving hits or a dessert needs sprucing up.

Freezing

While freezing is not recommended as it can affect texture by adding unwanted moisture, you can freeze the slices on a single layer first and then transfer them to a container if you must. Just be aware that thawed slices will be softer and may lose their perfect chew.

Reheating

These slices are best enjoyed as-is, so reheating is generally unnecessary. If you want to soften them slightly, a few seconds in a warm oven (around 200°F) can help, but keep an eye to prevent burning or drying out.

FAQs

Can I use regular oranges instead of tangelos?

Absolutely! Regular navel or Valencia oranges work wonderfully too. Tangelos are just a great option because of their sweet-tart flavor and thinner skin which candies nicely.

How thin should I slice the oranges?

About 1/8 to 1/4 inch thickness is ideal. This lets the syrup fully penetrate without making the slices too fragile or too thick to candy properly.

Is it okay to use organic oranges?

Yes, using organic oranges is a smart choice since you’ll be candying the peel as well, and you want to avoid pesticides or wax coatings.

Can I use powdered sugar for coating instead of granulated sugar?

You can, but granulated sugar gives that classic crunchy texture on the outside. Powdered sugar will create a softer, less crunchy finish.

What should I do if my orange slices stick together during drying?

Make sure to spread them out in a single layer on the rack and turn them occasionally to air them out. If they stick, gently separate with a thin knife or offset spatula to avoid tearing.

Final Thoughts

This Candied Orange Slices Recipe is an absolute joy to make and share. Whether you are sprinkling them over desserts, gifting a jar to a friend, or simply savoring them as a sweet treat, each bite bursts with sunshine and care. Dive in, experiment a little, and you’ll see why candied oranges hold a special place in so many hearts!