Candied orange slices are an elegant, flavorful garnish that instantly elevates cakes, cupcakes, cocktails, and other desserts. Use half a slice to top frosted cupcakes, a full slice to garnish drinks, or press several rounds into the sides or top of a cake for dramatic effect. They also make a lovely accompaniment to cranberry-orange sauce at holiday meals.
These candied slices store very well, and the leftover syrup is a fragrant orange simple syrup perfect for cocktails, mocktails, or brushing on cake layers. If you prefer a visual guide, a video demonstration is available showing the full process.
Ingredients for Candied Orange Slices
This recipe uses just three basic ingredients: oranges, granulated sugar, and water. Most of the sugar ends up in the pot as orange simple syrup you can reserve for beverages and desserts.
- Oranges. Navel oranges work well for size and flavor, but you can use other citrus such as mandarins, lemons, or grapefruit.
- Granulated sugar. Sugar sweetens and preserves the fruit, giving the slices their classic candied texture.
- Water. Boiling the slices briefly removes bitterness from the pith and provides the cooking medium for candying.
Quick Tips for Prepping Candied Orange Slices
Keep slices thin—about 1/8″ to 1/4″ (3–6 mm). Thin slices candy and dry more evenly; thicker slices take longer and can stay moist in the center.
Using a mandolin makes consistent slices easier, but a sharp knife and steady hand work fine if you slice slowly. Discard the orange ends and aim for uniform thickness for best results.
Use a large pot or Dutch oven so the slices lie flat and have room to move; crowded or small pots make slices stick together during boiling and syruping. Blanching times will vary with slice thickness—two minutes is a guideline, not a strict rule.
Before transferring slices to a rack, gently drag them against the pot’s side to remove excess syrup and reduce drips while drying.
Quick Tips for Drying Candied Orange Slices
Dry the slices in a single layer on cooling racks placed over parchment or baking sheets to catch drips. This protects your counters and keeps the process tidy.
Thicker slices can remain slightly tough at the edges with a wetter center; if you have thicker rounds, plan to consume them sooner or allow extra drying time. Avoid leaving moist slices at room temperature for more than three days.
Can I Speed Up the Drying Process?
Yes. Results vary by humidity, but you can reduce drying time by improving airflow. Lay slices in a single layer on cooling racks, stack the racks if needed, and run a fan on low toward them overnight to increase circulation.
If you own a food dehydrator, set it to a low temperature and dehydrate the candied slices for approximately five hours, adjusting time based on thickness.
How to Store Candied Orange Slices
Once fully dry, store candied orange slices in an airtight container. They keep about two weeks at room temperature, up to a month in the refrigerator, and up to three months frozen. Label and seal well to protect them from moisture and odors.
Other Recipes You May Enjoy
Candied orange slices make a perfect topping for chocolate-orange cupcakes or a chocolate Bundt cake. If you enjoy citrus, a small-batch lemon curd is another easy, bright option with minimal cleanup.
Dish Cleanup: Not Too Bad
I rate the cleanup for this recipe as low effort. You’ll typically need one pot, a bowl, a cutting board and knife, and your cooling racks. If your racks are dishwasher-safe, cleanup is especially simple.
Thanks for reading! 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 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 cold water and set aside.
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Slice the oranges into 1/8″–1/4″ (3–6 mm) rounds, discarding the ends. Aim for consistent thickness so they cook evenly.
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When the water boils, add the orange slices and cook for 2 minutes. Transfer the slices to the cold water with a slotted spoon or tongs, then discard the boiling water.
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Add the sugar and 4 cups (950 ml) of water to the pot and bring to a gentle boil, stirring until the sugar dissolves. Prepare cooling racks set over parchment or baking sheets to catch drips.
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Reduce heat to medium and add the orange slices to the syrup. Gently stir and flip them as needed so they candy evenly, about 1 minute.
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When rinds on thin slices look translucent, transfer them to the cooling racks in a single layer. Thicker slices may need an extra 30 seconds before transferring.
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Let slices dry for about 24 hours or until they are no longer tacky to the touch. Place them in a well-ventilated area or use a fan to speed drying.
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Once dry, optionally dip the slices in granulated sugar for a sparkly finish.
Video
Notes
Reserve the leftover orange simple syrup in a sealed bottle to use in cocktails, mocktails, 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
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