Classic Homemade Orange Candy Recipe

Okay, picture this: you bite into a sweet, slightly chewy orange slice that tastes like sunshine wrapped in sugar. Tempting, right? I’ve made these a dozen times (not that I’m counting), and they always steal the show at parties or during Netflix-and-pretend-I’m-healthy snack nights.

 

I use fresh oranges because they give the best flavor and texture, and I’ll show you how to make them without turning your kitchen into a sticky catastrophe. If you like chocolate-orange treats, you might also enjoy this chocolate-orange truffles recipe I keep coming back to.

Why You’ll Love This Recipe

• Simple ingredients (no weird chemicals or mystery syrups).
• Big payoff: kids, guests, and your inner dessert snob will be impressed.
• Flexible: roll in sugar, dip in chocolate, or jazz them up however you want.
• Lasts a while if you store them right — great for gifts or a stash.
• Hands-on but chill: the simmering time gives you a chance to do literally anything else.

Ever wanted candy that tastes homemade instead of like it came from a fluorescent factory? This gives you that.

Ingredients You’ll Need

• 3 small oranges or tangelos (about 18–20 slices)
• 3 cups granulated sugar
• 3 cups water

Yes, that’s it. Minimalist sugar magic.

How to Make (Step-by-Step)

1. Prepare and slice the oranges.
2. Make the sugar syrup.
3. Simmer the orange slices until translucent.
4. Dry the slices and optionally finish them with sugar or chocolate.

Slice the oranges

Slice oranges into ¼-inch rounds with a sharp knife or mandoline. I like to keep the seeds out because nobody enjoys crunching on seeds in candy. Place the slices on a plate while you heat the syrup.

Make the syrup

In a saucepan, combine 3 cups granulated sugar and 3 cups water. Heat until sugar dissolves and syrup begins to boil. Stir often so the sugar doesn’t stubbornly stick to the bottom.

Simmer until translucent

Reduce heat to a gentle simmer. Add orange slices in a single layer. Simmer 45–60 minutes, turning occasionally, until peel appears translucent and the center looks slightly glossy. I set a timer and check every 15 minutes to turn them gently. They smell amazing — like citrus perfume, but edible.

Dry and finish

Remove slices with tongs and arrange on a wire rack. Dry uncovered at room temperature for 24–48 hours until tacky but set. Optional: Roll in sugar for a frosted finish, or dip in melted chocolate and sprinkle with flaky salt. If you go chocolate, I won’t judge — I’ll join you.

Pro Tips for the Best Results

• Use firm, thin-skinned oranges or tangelos for prettier slices and better candy texture.
• Slice evenly: a mandoline helps, but wear the safety glove unless you enjoy band-aids.
• Don’t rush the simmer — patience gives you translucent, tender peels instead of rubbery ones.
• Turn gently with tongs or a slotted spoon to avoid tearing slices.
• Dry on a wire rack so air circulates and you avoid mushy bottoms.
• If humidity spikes, dry in a low oven (about 150°F / 65°C) for a few hours with the door cracked. FYI, this speeds things up but watch closely.
• Store in an airtight container with parchment layers to prevent sticking.

Fun Variations & Topping Ideas

Yes, this is where I get a little rebellious.

Variations:

• Suggest adding corn, crumbled sausage, or using it as a base for a loaded potato soup.
• Wait, what? I told you I get playful. If you want oddball ideas: candied orange can add a sweet accent to savory dishes or be a quirky garnish. Try a tiny bit on roasted squash or mix into a chutney.

Toppings:

• Roll in granulated sugar for classic sparkle.
• Dip in melted dark chocolate for grown-up candy.
• Sprinkle flaky sea salt after dipping.
• Top with crumbled bacon for sweet-salty bliss.
• Add shredded cheddar cheese if you enjoy contradictions.
• Finish with chopped green onions and a dollop of sour cream — OK, I’m just testing you now, but hey, some flavor combos work because they surprise you.

Which of those sounds wild enough to try first?

Storing and Reheating

Store candied orange slices in an airtight container layered with parchment. Keep them in a cool, dry place for up to 2 weeks, or refrigerate for up to 1 month.

If you refrigerate, bring them to room temperature before serving so the sugar softens and flavor shines. To re-crisp slightly, put them in a low oven at 250°F (120°C) for 5–10 minutes, watching like a hawk so they don’t caramelize more or burn. I prefer the microwave when I’m lazy: 5–7 seconds on low does the trick, but don’t walk away — microwaves love to betray you.

Frequently Asked Questions (FAQ)

How long do candied orange slices last?

They last up to 2 weeks at room temperature in an airtight container, and up to a month in the fridge. You will probably eat them faster than that.

Can I use other citrus like lemons or limes?

Yes. Lemons and limes work but taste sharper. I find oranges give the best balance of sweetness and citrus punch.

Do I need to peel the oranges first?

Nope. Keep the peel on. The peel’s texture becomes lovely when candied and holds the slice together.

Can I cut the sugar for a healthier version?

You can reduce sugar a bit, but sugar acts as a preservative and texture agent. Cut too much and you’ll end up with floppy, sad slices. IMO, don’t be stingy here.

Can I candy orange peels only?

Totally. Many folks make candied peel strips the same way — just simmer until translucent, dry, and coat in sugar or chocolate.

Conclusion

This Classic Homemade Orange Candy Recipe gives you a simple, impressive treat that works as a gift, a cocktail garnish, or just a personal indulgence when you need slightly fancy comfort food. I love how flexible these slices feel: sugar-dusted for nostalgia or chocolate-dipped for decadence. Try the technique once, and you’ll find endless ways to use the result.

If you want another straightforward tutorial with tips and photos, check the useful recipe over at Of Batter and Dough candied orange slices recipe to compare methods and get extra inspiration. Drop a comment and a rating below — I read them and I actually use your tips. Want to brag about your chocolate-dipped batch? Do it — I live for that humble flex.