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Easy Candied Orange Slices

A simple, homemade recipe for glossy, chewy candied orange slices that adds a bright and sweet touch to various dishes and desserts.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American, French
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large large oranges, thinly sliced Use navel or blood oranges for color variation; organic if you plan to eat the peel.
  • 2 cups granulated sugar For the simmer and the syrup.
  • 1 cup water Creates the simmering syrup.
  • 1/2 cup simple syrup or extra sugar for glazing Optional for extra shine.
  • 1 teaspoon vanilla extract or strip of vanilla bean Optional for warmth.
  • 1 pinch salt Lifts the sweetness.

Method
 

Preparation
  1. Wash and slice the oranges: Trim the ends, then slice into 1/8- to 1/4-inch rounds for tender, translucent slices. Remove seeds with the tip of a knife.
  2. Blanche the slices (optional for less bitterness): Place slices in a pot of boiling water for 1 minute, then transfer to an ice bath. Repeat once more if you find the peel bitter.
Cooking
  1. Make the syrup: In a wide skillet, combine sugar and water with a pinch of salt. Bring to a gentle simmer and stir until sugar dissolves.
  2. Simmer the oranges: Add orange slices in a single layer and simmer over low heat, occasionally spooning syrup over the top for about 20–30 minutes.
  3. Remove and dry: Transfer slices to a wire rack set over a baking sheet to catch drips. Let them dry for 2–3 hours at room temperature, or place in a 200°F (95°C) oven for 30–45 minutes.
  4. Optional glazing: Brush with reserved warm syrup for extra shine. For a special touch, dip edges in melted dark chocolate once fully dry.

Notes

Storage: Store in an airtight container with parchment between layers for up to 2 days at room temperature or in the fridge for 2 weeks. Freeze for up to 2 months. Reheat gently before serving.