This classic homemade orange candy has been a small ritual in our kitchen for years. I first learned the method on a lazy winter afternoon when citrus was at its peak, and the bright, fragrant aroma of simmering orange slices filled the house. The process is deceptively simple: thin, even rounds of orange are simmered gently in a clear syrup until the peel becomes translucent and tender, then left to dry until they set into a chewy, glossy treat. I remember sharing the first batch with neighbors; they returned the plate empty and asked for the recipe immediately.

What makes this preparation special is the way the peel transforms. The pith softens rather than becoming bitter, and the thin rind keeps a pleasant chew that balances the syrupy sweetness. These slices are versatile: eaten on their own with tea, rolled in fine sugar for a frosted finish, or dipped in dark chocolate for a holiday confection. I use small oranges or tangelos because their thin skins yield more tender pieces and produce about 18 to 20 uniform slices per 3 fruit batch. This method is forgiving, approachable for beginners, and elegant enough to gift during the holidays.

Ingredients

• Small oranges or tangelos (3): Choose firm, thin-skinned fruit for the most tender peels. I prefer easy-peel varieties like tangerines or small navel oranges; avoid overly thick-rinded varieties.
• Granulated sugar (3 cups): Standard white sugar yields a clear, stable syrup. Use supermarket brands such as Domino or C&H for consistent results; caster sugar will work but is not necessary.
• Water (3 cups): Use filtered or cold tap water to make a simple syrup. Equal parts sugar and water create a 1:1 syrup that balances flavor without crystallizing quickly.
• Optional: powdered sugar or extra granulated sugar: For a frosted finish, roll slices in sugar once tacky. Powdered sugar gives a different texture but granulated is traditional.
• Optional: dark chocolate (2–3 ounces) and flaky sea salt: Melt bittersweet chocolate to dip half the slices for an elegant finishing touch; flaky salt lifts the flavors when sprinkled sparingly.

Instructions

Slice the fruit: Using a sharp knife or mandoline, slice the oranges into 1/4-inch rounds. Aim for uniform thickness so they cook evenly; discard end pieces or reserve them for marmalade. Thin, consistent slices ensure the peel becomes translucent at the same time as the flesh. Make the syrup: In a medium saucepan, combine 3 cups granulated sugar and 3 cups water. Heat over medium, stirring until the sugar dissolves and the mixture comes to a gentle boil. Bring to a brief rolling boil to ensure a clear syrup, then immediately reduce to a low simmer to avoid rapid bubbling that can break delicate slices. Simmer the slices: Reduce heat so the syrup is at a bare simmer. Add the orange rounds in a single layer; they may need to be cooked in batches. Simmer gently for 45 to 60 minutes, turning occasionally with tongs so both sides candy evenly. Look for the peel to become translucent and the flesh to appear glossy; this is the key visual cue that the citrus has absorbed enough syrup. Drain and dry: Using tongs or a slotted spoon, remove the slices and transfer them to a wire rack set over a baking sheet. Arrange slices so air circulates and let them dry uncovered at room temperature for 24 to 48 hours, until the surface is tacky but set to the touch. Shorter drying yields stickier candy; longer drying firms them more. Finish and store: When tacky, you can roll slices in extra granulated sugar for a frosted edge, or dip half in melted dark chocolate and sprinkle with flaky salt. Store in a single layer in an airtight container lined with parchment at room temperature for up to two weeks, or refrigerate for longer keeping.

Storage Tips

Store the slices in a single layer in an airtight container lined with parchment to prevent sticking. At room temperature they keep well for about two weeks; if you’ve dipped them in chocolate, refrigerate and consume within 2 to 3 weeks. For longer storage, freeze flat on a baking sheet, then transfer to a freezer-safe bag for up to three months. Reheat frozen slices briefly at room temperature before serving; avoid microwaving as it will make them soggy. Always check for sticky residue or off-odors as indicators of spoilage.

Ingredient Substitutions

If you can’t find small oranges or tangelos, use clementines, tangerines, or small navel oranges; larger oranges require more simmering and may yield slightly thicker peel. Swap part of the sugar with light corn syrup (up to 1/4 cup) if you worry about crystallization; this helps maintain a smooth syrup but slightly changes flavor. For a lower-sugar option, reduce simmer time to make a less-saturated candy — expect a chewier, less glossy result. If you prefer a different flavor profile, add a strip of vanilla bean to the syrup or a cinnamon stick for a warm note, removing aromatics before drying.

Serving Suggestions

Serve plain with tea or coffee for a bright palate cleanser, or present on a dessert board with nuts, dried fruits, and chocolates. For a refined finish, dip half in melted dark chocolate and let set on parchment, then sprinkle with a pinch of flaky sea salt. They make lovely additions to cocktails as a garnish or alongside citrus-forward cheesecakes and panna cotta. Package a few in small cellophane bags tied with twine for gifts; include a note indicating whether slices are chocolate-dipped and whether they were rolled in sugar.

Cultural Background

Candying citrus has a long tradition across Mediterranean and European kitchens where preserving fruit in sugar extends shelf life and concentrates flavor. Classic candied peels and slices have been used historically in baking, confections, and as festive treats during winter holidays. The method showcased here mirrors techniques used for candied citrus in Italian and French patisseries, where translucence and clarity indicate skill. These preserves celebrate the citrus harvest and are a simple way to create something luxurious from everyday fruit.

Meal Prep Tips

Make a double batch when citrus is inexpensive; the extra requires little active labor and can be dried on multiple racks. Plan around the drying time: start simmering in the evening and let them dry overnight or over two days while you carry on with other tasks. Use parchment-lined trays to speed cleanup and label containers with the date and finish type. Keep a small jar of extra granulated sugar on hand for quick rolling before gifting. For bulk gifting, layer slices between sheets of parchment in a box to prevent sticking.

These candied oranges are a small act of patience that rewards you with sophisticated, giftable sweets. They are cheerful, adaptable, and a great way to celebrate seasonal citrus — give them a try and make the recipe your own.