why make this recipe
This candied orange recipe is easy and makes a bright, sweet snack. You need only a few ingredients. The candy keeps well and makes a nice gift. If you like simple holiday treats, try a different cookie idea like Candy Cane Cookies for a fun pairing.
introduction
Classic Homemade Orange Candy is thin orange slices cooked in a simple syrup until the peel turns translucent. They become soft, sweet, and slightly chewy. You can eat them plain, roll them in sugar, or dip them in chocolate. This recipe uses basic tools and takes time, but the steps are simple.
how to make Classic Homemade Orange Candy Recipe
Wash and slice the oranges thin. Make a sugar syrup, then simmer slices gently until the peel looks clear. Remove the slices and let them dry on a rack until they are tacky but set. You can roll them in sugar or dip in chocolate when dry. Be patient — most of the work is waiting while they cook and dry.
Ingredients :
3 small oranges or tangelos (about 18–20 slices), 3 cups granulated sugar, 3 cups water
Directions :
Slice oranges into ¼-inch rounds with a sharp knife or mandoline.
In a saucepan, combine sugar and water. Heat until sugar dissolves and syrup begins to boil.
Reduce heat to a gentle simmer. Add orange slices in a single layer. Simmer 45–60 minutes, turning occasionally, until peel is translucent.
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.
how to serve Classic Homemade Orange Candy Recipe
Serve slices on a small plate as a sweet snack. Use them to top cakes, ice cream, or cocktails. They pair well with chocolate and make a pretty garnish. Try topping a simple dessert like a cookies-and-cream cake for a pop of citrus on the plate: Cookies and Cream Cake.
how to store Classic Homemade Orange Candy Recipe
Store in an airtight container at room temperature. Place parchment between layers so slices do not stick. They keep well for 1–2 weeks. For longer storage, put them in the fridge for up to a month, or freeze in a sealed bag for several months.
tips to make Classic Homemade Orange Candy Recipe
- Slice evenly for even cooking. A mandoline helps.
- Keep the simmer low so slices do not burn.
- Turn slices gently while cooking so both sides become translucent.
- Dry on a wire rack for good airflow.
- If you want a crunch, dry longer until dryer and firmer.
variation (if any)
- Chocolate-dipped: Dip half the slice in dark or milk chocolate and let set.
- Sugared: Roll slices in extra granulated sugar for a frosted look.
- Spiced: Add a cinnamon stick or a few cloves to the syrup while simmering for warm spice notes.
FAQs
Q: How thin should I slice the oranges?
A: About 1/4 inch thick. Even slices cook more evenly.
Q: Can I use other citrus like lemons or grapefruits?
A: Yes. Adjust cooking time; thicker peels may take longer.
Q: Do I need to peel the oranges first?
A: No. Slice the whole fruit with peel on. The peel becomes the candied part.
Q: Why are my slices sticky after drying?
A: They should be tacky but set. If too sticky, dry longer or roll in sugar to reduce stickiness.
Q: Can I reuse the syrup?
A: You can reuse once to candy more fruit, but it will darken and get stronger each time. Use fresh for best flavor.
Classic Homemade Orange Candy
Ingredients
Method
- Wash and slice the oranges into ¼-inch rounds with a sharp knife or mandoline.
- In a saucepan, combine sugar and water. Heat until sugar dissolves and syrup begins to boil.
- Reduce heat to a gentle simmer. Add orange slices in a single layer. Simmer for 45–60 minutes, turning occasionally, until peel is translucent.
- 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.
