There’s something almost magical about a jar of homemade candied orange slices — the way the light catches their glossy surface, the scent of citrus filling your kitchen, and that perfect balance of sweetness with a little tang. I still remember the first time I made them; it was on a chilly Sunday afternoon when I wanted something bright and cheerful in the middle of winter. These slices looked like tiny stained-glass suns lined up on the cooling rack, and I couldn’t stop marveling at how simple ingredients could turn into something so elegant. If you’ve ever dreamed of creating those picture-perfect candied oranges you see on Pinterest, you’re in the right place.
Candied orange slices are not just a pretty garnish—they’re a secret ingredient that transforms even the simplest desserts. Imagine them dipped in dark chocolate, laid gently on top of a frosted cake, or added to your morning granola for a burst of sunshine. What I love most about this recipe is how forgiving and versatile it is; it’s one of those “make once, use everywhere” kitchen treasures. Plus, the leftover orange syrup? Don’t toss it! It’s liquid gold for drizzling over pancakes or mixing into cocktails. (If you love using citrus in creative ways, check out this guide to making homemade citrus extracts.)
Ingredients
This recipe for candied orange slices is beautifully simple—just two main ingredients, plus a little time and patience. Below, I’ve included small notes and tips for each component to help you get picture-perfect results every time.
Oranges (3 small or medium)
Go for thin-skinned varieties like mandarins, clementines, or blood oranges. They slice easily and hold their shape during simmering. If you prefer a touch of bitterness, try using Seville oranges. The smaller the orange, the more delicate and translucent your final slices will be—perfect for that Pinterest-worthy aesthetic.
Pro tip: Look for firm, bright fruit with smooth skin. Softer oranges tend to fall apart during simmering.
Granulated Sugar (about 2 cups)
Plain white sugar gives your slices that glossy, jewel-like finish. You’ll use it to create a simple syrup that slowly infuses each orange slice with sweetness. Avoid using brown or raw sugar here—they can caramelize too quickly and darken the syrup, which changes both the look and flavor.
Pro tip: Stick with a gentle simmer rather than a boil. A steady, low heat keeps your syrup clear and your oranges evenly candied.
Water (2 cups)
Equal parts water and sugar form the base of your syrup. Filtered water is best since tap water can sometimes alter the clarity or flavor. Keep a little extra on hand in case you need to top off the pan mid-simmer.
Pro tip: The syrup should fully cover the orange slices, so use a wide, shallow saucepan to help them cook evenly without overlapping.
Optional: Additional Sugar for Finishing
Once your candied orange slices have dried, you can toss them lightly in granulated sugar to give them a frosted sparkle. This step not only adds visual appeal but also helps prevent sticking if you plan to store them.
Pro tip: If you’re gifting these or using them as decor, the frosted version photographs beautifully for Pinterest boards or recipe cards.
Instructions
Making candied orange slices is the kind of slow, satisfying kitchen project that fills your home with warmth and a gentle citrus aroma. Here’s exactly how to do it—no stress, no fancy tools required.
Step 1: Prepare Your Oranges
Start by washing your oranges thoroughly. Since you’ll be candying the peel along with the fruit, you want to remove any wax or residue. Use a vegetable brush if you have one, then pat the oranges completely dry. Slice them crosswise into even ⅛-inch rounds—thin enough to look delicate, but not so thin they fall apart. You should see the light shine through them slightly when held up; that’s how you know you’ve nailed the thickness.
Step 2: Make the Simple Syrup
In a wide, shallow saucepan, combine the 2 cups of water and 2 cups of sugar. Set over medium heat and stir occasionally until the sugar completely dissolves and the mixture turns clear. You don’t want the syrup to boil—just a calm, steady simmer. If it gets too hot, the sugar will start to caramelize, and that golden hue can overpower the bright citrus look we’re going for.
Step 3: Simmer the Orange Slices
Once your syrup is ready, gently lay the orange slices into the pan in a single layer. They should be completely submerged. Reduce the heat to low and let them simmer gently for 45 to 60 minutes. You’ll notice the slices gradually turn translucent and glossy, almost as if they’ve been lit from within.
Pro tip: Resist the urge to stir too much! Just swirl the pan occasionally to make sure all the slices stay coated evenly.
Step 4: Remove and Dry
Using a slotted spoon or tongs, carefully transfer each slice to a wire rack set over parchment paper or a baking sheet. Arrange them in a single layer so they don’t overlap. Let them dry at room temperature for 24 to 48 hours, depending on humidity. They’re ready when they’re tacky but not wet.
Step 5: Optional Sugaring or Dipping
Once dried, you can leave your candied orange slices plain, dip half in melted dark chocolate for an elegant finish, or toss them in granulated sugar for a frosted sparkle. If you’re feeling creative, you can even drizzle them with white chocolate and a sprinkle of sea salt.
Step 6: Store or Share
Store your finished slices in an airtight container at room temperature for up to a week, or in the refrigerator for longer freshness. If you’re layering them, separate each layer with parchment to prevent sticking. These make gorgeous edible gifts—tie a few together with baker’s twine and slip them into a glass jar for a homemade touch.
Tips & Variations
Once you’ve mastered classic candied orange slices, you can start experimenting — this recipe is endlessly adaptable. Whether you’re changing up the citrus, tweaking the flavor, or making them last longer, here’s how to elevate your next batch into something truly special.
1. Try Different Citrus Varieties
You don’t have to stop at oranges!
- Blood Oranges: These produce dramatic ruby-red slices that look stunning on cakes or charcuterie boards.
- Meyer Lemons: Slightly floral and less tart, they’re perfect for a more delicate, subtle sweetness.
- Grapefruits: For a bolder, tangier flavor—just extend simmer time slightly since the slices are thicker.
Mix and match colors for an ombré effect when styling your desserts or gift boxes. It’s a small trick that photographs beautifully for Pinterest.
2. Flavor Up Your Syrup
Infuse your simple syrup with subtle add-ins for an extra dimension of flavor:
- A vanilla bean or a few drops of vanilla extract for a cozy, bakery-style note.
- Cinnamon sticks, star anise, or cloves for a warm holiday vibe.
- A splash of grand marnier or amaretto for adults-only batches (especially good for dessert garnishes).
After candying, save that leftover infused syrup — it’s fantastic in teas, cocktails, or homemade sodas.
3. Avoid Overcooking
It’s tempting to speed things up, but rushing leads to bitter, caramelized slices. Keep your heat low and steady. If the syrup starts to darken, remove the pan from the heat immediately. The goal is soft, translucent slices — not sticky, browned ones.
4. Drying Tips
If your kitchen is humid or you’re short on time, you can speed up drying:
- Place the rack in a 170°F (75°C) oven for 2–3 hours, flipping halfway through.
- Once dried, toss them lightly in sugar to prevent sticking.
They’ll still look glossy and beautiful but will be ready in a fraction of the time.
5. Storing for Later
Store your candied slices in an airtight container, separated by parchment paper. They’ll stay fresh for up to a month in the fridge, or you can freeze them for up to three months. Just thaw at room temperature before serving.
6. Creative Flavor Variations
- Dip them in dark chocolate and sprinkle with sea salt for a sweet-savory twist.
- Brush slices with honey right before serving for extra shine.
- Use dehydrated mint leaves for a refreshing garnish.
These small tweaks make your candied oranges versatile enough for holidays, brunches, or dessert tables.
Serving Suggestions
Candied orange slices aren’t just a pretty treat—they’re the kind of ingredient that instantly makes everything look (and taste) more special. Whether you’re baking, entertaining, or just adding a little sunshine to your day, here are some creative, Pinterest-worthy ways to serve and enjoy them.
1. As a Dessert Garnish
There’s nothing quite like the way a glossy slice of candied orange brightens up a dessert plate.
- Cakes & Cupcakes: Lay one slice on top of a chocolate or vanilla cake for instant elegance, or tuck half-slices along the sides for a citrusy frame.
- Cheesecake Toppers: A few slices arranged in a fan shape turn a simple cheesecake into a showstopper.
- Brownie Upgrade: Press a slice into the center of each brownie before serving—it looks gourmet with zero effort.
2. Dipped in Chocolate
Dark chocolate and orange are a timeless pairing. Dip half of each slice into melted chocolate and let them set on parchment. Sprinkle with a pinch of flaky sea salt for a dramatic, bakery-style finish. These make stunning edible gifts—wrap them individually in cellophane with twine or ribbon for a homemade touch.
3. On Breakfast & Brunch Boards
Candied orange slices add a little sparkle to your morning spread. Arrange them among muffins, croissants, yogurt parfaits, or even on a platter with pancakes. Their glossy finish and bright color make them irresistible for brunch guests (and your Pinterest followers).
4. Cocktails & Drinks
Use a single slice as a garnish for your favorite cocktail, spritzer, or even sparkling water. They float beautifully and infuse a subtle citrus sweetness into the drink. For a cozy twist, try adding one to a mug of hot tea or mulled wine—bonus points for aroma and presentation.
5. Homemade Gifts
There’s something so thoughtful about gifting something handmade, and these candied slices are perfect for that. Layer them in glass jars, tie with ribbon, and attach a handwritten label. You can even pair them with a small bottle of homemade syrup or a bar of dark chocolate for a gift that feels both personal and polished.
6. With Cheese or Charcuterie Boards
Add a touch of sweetness to your next cheese board! Their tangy-sweet flavor pairs beautifully with creamy cheeses like brie or mascarpone, and they contrast perfectly with salty prosciutto or almonds. Arrange them in overlapping layers to give your board a pop of color and texture.
7. As Simple Snacks
Sometimes, you don’t need to get fancy. Enjoy them as a snack straight from the jar—chewy, sweet, and bright with citrus flavor. They’re the perfect afternoon pick-me-up when you want something sweet but not heavy.
FAQs
Let’s tackle a few of the most common questions readers have about making and enjoying candied orange slices. Whether you’re wondering about prep, storage, or substitutions, these quick answers will help you feel confident before you even turn on the stove.
1. Do I need to boil the orange slices before candying them?
Nope! Some recipes call for pre-boiling to reduce bitterness, but if you’re using thin-skinned oranges like clementines or mandarins, you can skip that step. Simmering them slowly in syrup softens the peel naturally while keeping that lovely citrus flavor intact.
2. My syrup started to turn brown—what went wrong?
That means the heat was a little too high and the sugar started to caramelize. Don’t worry; it happens to everyone. Next time, keep your syrup at a gentle simmer instead of a boil. The goal is translucent slices, not browned ones.
3. How long do candied orange slices last?
If stored correctly in an airtight container, they’ll keep at room temperature for about a week, in the fridge for up to a month, or in the freezer for up to three months. Layer parchment between slices to prevent sticking.
4. Can I use this method with other fruits?
Absolutely! This technique works beautifully with lemons, limes, and even blood oranges. Just remember to adjust your simmering time—thinner slices or softer fruits will candy faster.
5. How do I keep them from getting sticky?
Sticky slices usually mean they haven’t dried completely. Make sure to let them sit on a rack for at least 24 hours in a dry environment. For extra insurance, you can toss them lightly in sugar once they’re done drying.
6. What should I do with the leftover syrup?
Don’t toss it! That syrup is packed with citrus flavor and can be reused in so many ways—drizzle it over pancakes, whisk it into salad dressings, or stir a spoonful into sparkling water for a refreshing homemade soda. It’s also amazing in cocktails like an orange old fashioned or a mimosa twist.
Final Thoughts
There’s something timeless about making candied orange slices from scratch. It’s simple, soothing, and a little bit magical—the kind of kitchen project that connects you to a slower, more thoughtful way of cooking. Every slice glows like a tiny piece of sunshine, reminding you that even the most ordinary ingredients can turn into something extraordinary with a bit of patience and care.
Once you’ve made your first batch, you’ll start finding endless ways to use them—topping desserts, brightening brunch boards, or simply enjoying one with your afternoon tea. They’re also a wonderful reminder that homemade doesn’t have to mean complicated; sometimes, the best things really are the simplest. And if you’re hooked on the idea of transforming everyday citrus into something special, you might also love exploring this guide on how to make your own candied citrus peel.
So grab a few oranges, cue up some music, and fill your kitchen with that irresistible scent of simmering citrus. Once you see those glistening slices lined up on your rack, you’ll understand why this little recipe has taken Pinterest by storm—it’s a treat for both the eyes and the soul.
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How to Make Beautiful Candied Orange Slices (So Easy & Delicious!)
- Total Time: 1 hour 10 minutes
- Yield: About 18–20 slices 1x
Description
These homemade candied orange slices are glossy, sweet, and bursting with bright citrus flavor. Made with just two simple ingredients, they’re perfect for decorating cakes, garnishing cocktails, or gifting during the holidays. Their jewel-like shine and chewy texture make them a stunning treat that’s as easy as it is impressive.
Ingredients
3 small oranges (mandarins, clementines, or blood oranges): Thin-skinned varieties work best and hold their shape beautifully.
2 cups granulated sugar: Keeps the slices glossy and evenly sweet without caramelizing.
2 cups water: Use filtered water for a clean, bright syrup.
Optional: Extra granulated sugar for coating or melted dark chocolate for dipping
Instructions
Prep the oranges: Wash thoroughly to remove any wax or residue. Slice crosswise into ⅛-inch rounds; discard any seeds.
Make the syrup: In a wide saucepan, combine water and sugar. Stir over medium heat until the sugar dissolves and the syrup is clear.
Simmer the slices: Gently add the orange slices in a single layer. Reduce heat to low and simmer for 45–60 minutes, until translucent and tender. Avoid boiling.
Dry the slices: Using tongs, transfer slices to a wire rack set over parchment. Let dry at room temperature for 24–48 hours, until tacky but not wet.
Optional finishing: Once dry, toss slices in sugar for a frosted look or dip half in melted chocolate.
Store: Layer between parchment in an airtight container. Keeps 1 week at room temp, 1 month in the fridge, or 3 months in the freezer.
Notes
Flavor Variations: Add vanilla bean, cinnamon sticks, or star anise to the syrup for extra depth.
Citrus Options: Works beautifully with Meyer lemons, blood oranges, or grapefruit.
Quick Drying: For faster results, place slices in a 170°F (75°C) oven for 2–3 hours.
Leftover Syrup: Save the orange syrup for cocktails, pancakes, or drizzling over desserts—it’s liquid gold.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 75
- Sugar: 18g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 19g
- Protein: 1g
- Cholesterol: 0mg