Candied orange slices are a sweet, chewy treat made with just two ingredients. Enjoy them plain, dip them in chocolate, or use them to brighten cakes, tarts, cocktails, and even salads or roasted meats.
Candied oranges (and candied lemons) make beautiful, edible decorations for cakes and desserts because they look attractive and taste delicious.
Here are three cakes I love to top with candied orange slices:
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Orange Drizzle Cake
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Orange Poppy Seed Cake With Mascarpone Frosting
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Orange Olive Oil Cake with Mascarpone Frosting
A few candied orange slices also make quick work of dressing up a cocktail or adding color to tarts and pastries.
They’re a great way to introduce sweet orange flavor to salads or roasted and smoked meats as well.
You can buy candied oranges at specialty markets, but once you make them at home you probably won’t buy them again: they need only two ingredients, minimal effort, and they keep well for at least a month.
xo
– Rebecca
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Just 2 ingredients!
You only need 2 ingredients to make candied orange slices:
- Small oranges, tangelos, tangerines, or mandarins
- White granulated sugar
Choose small fruit when possible—larger oranges are more likely to fall apart while simmering. I often use tangelos because their color and sweetness are lovely and their size is ideal for slicing. Mandarins and clementines are excellent for cocktail garnishes because of their small size.
Before you begin: What kind of candied orange slices do you want to make?
Think about:
- How sweet or tart you prefer them
- How large you want each slice to be
- Whether you want a translucent, jelly-like look or a frosted appearance
All candied slices will be sweet because they’re cooked in sugar syrup, but the fruit variety affects the final balance. Tangelos, clementines, tangerines, and cara cara oranges are sweet and small. Navel oranges are sweet but can be slightly bitter and bulky. Bitter or Seville oranges give a tart-sweet result. Blood oranges give vivid color, while Valencia oranges can be fragile during simmering.
If you want a frosted look, let the cooked slices dry for at least 24 hours and then dip them in granulated sugar; otherwise leave them translucent.
Step-by-Step Photos and Instructions
Some recipes call for blanching slices in water first to reduce peel bitterness, but I found the difference negligible, so I skip that step.
Slice the oranges thinly, about 1/4 inch thick. A sharp chef’s knife works fine; use a mandoline if you want perfectly uniform slices.
Add sugar and water to a large skillet or saucepan and set over medium-high heat.
Heat until the sugar fully dissolves, stirring occasionally to prevent sticking. When the syrup boils, reduce the heat slightly before adding the orange slices.
Gently add the orange slices in a single layer without overcrowding; slight overlap is fine but avoid stacking.
Lower the heat to maintain a gentle simmer and turn the slices occasionally with tongs so they cook evenly.
Simmer the slices for 45–60 minutes, until the pith is nearly translucent. Keep the heat low enough to avoid caramelizing the syrup.
Remove the slices with tongs and lay them in a single layer on a wire rack. Let them dry uncovered at room temperature for 24–48 hours. When set they’ll be tacky but no longer wet—similar to gummy candy. For a frosted finish, dip them in granulated sugar after drying.
Pro tip: Uniform slices and working with large oranges
Use a mandoline for consistent slices. For medium or large oranges, cut slices in half into half-moons to reduce the chance they fall apart while simmering.
Save the orange syrup!
The leftover syrup is infused with orange flavor and is excellent for cocktails, mocktails, or drizzling over cakes. Let it cool, transfer to a jar, and refrigerate. Adding a strip of orange peel to the jar deepens the flavor and adds a hint of balancing bitterness.
Stir a spoonful into sparkling water for a refreshing non-alcoholic drink, or use it wherever a simple syrup would be called for to add a bright orange note.
Ways to Use Candied Orange Slices
- Enjoy them as a sweet snack.
- Dip in melted chocolate—fully or halfway—and let the chocolate set on parchment. Sprinkle coarse salt for a salted-chocolate twist.
- Use the candied slices and syrup to top or soak layered cakes such as an orange drizzle cake or an orange poppy seed cake.
- Decorate cheesecakes, tarts, loaf cakes, and pound cakes for an elegant finish.
- Garnish cocktails like margaritas, spritzes, Negronis, or a Boulevardier for a beautiful citrus accent.
Troubleshooting and FAQs
Why are my orange slices soggy? They likely didn’t cook long enough in the syrup. Re-simmer them in fresh syrup if needed; they may be more fragile but will still taste good.
Do candied orange slices need refrigeration? No—storing them at room temperature is fine, though you can refrigerate them if you prefer.
How long do they last? Properly stored in an airtight container, they keep well for at least a month.
Can I candy other citrus? Yes. The same method works for lemons, limes, and many citrus varieties; persimmons can also be candied using a similar approach.
What if the sugar syrup starts to caramelize? If the syrup turns golden, remove the slices and discard the caramelized syrup. Rinse the pan and start a fresh batch of syrup, keeping the heat low enough to maintain a gentle simmer rather than a hard boil.
If you try this recipe, leave a note or photo—I’d love to hear how it goes.
Happy baking!
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📖 Recipe
Candied Orange Slices
18 – 20 orange slices
10 minutes
1 hour
1 day
1 day 1 hour 10 minutes
Candied orange slices are a sweet and chewy confection that requires just two ingredients. Use them plain, dipped in chocolate, or as a decorative, flavorful garnish.
Ingredients
- 3 cups (600 grams) white granulated sugar
- 3 cups (709 ml / 24 ounces) water
- 3 small oranges or tangelos; about 18–20 slices
Instructions
- Add sugar and water to a large skillet or saucepan and set over medium-high heat. Bring to a boil, stirring occasionally, and ensure the sugar is fully dissolved before adding fruit.
- Reduce heat to medium and add orange slices in a single layer without overcrowding.
- Maintain a gentle simmer and cook 45–60 minutes, turning slices occasionally, until the pith is nearly translucent.
- Remove slices with tongs and place them in one layer on a wire rack. Let dry uncovered at room temperature for 24–48 hours. When set they will be tacky but no longer wet.
Notes
- Keep the heat low enough to maintain a gentle simmer; if the syrup caramelizes and turns golden, discard it, rinse the pan, and start a fresh batch of syrup.
- Optional: After drying for 24 hours, dip slices in granulated sugar for a frosted appearance and to reduce stickiness.
- Optional: A tiny pinch of salt on each slice after drying brightens the flavor and balances sweetness—try it on one slice first.
- Store in an airtight container at room temperature or in the refrigerator, separating layers with parchment. They keep at least one month.
Nutrition Information:
Yield: 20
Serving Size: 1 candied orange slice
Amount Per Serving:
Calories: 45Total Fat: 0gCarbohydrates: 12gSugar: 11gProtein: 0g
