Why You’ll Love Classic Homemade Orange Candy Recipe
This recipe is delightfully simple yet incredibly versatile. With just a few basic ingredients, you can create elegant, naturally vegan and gluten‑free candies that keep well and double as lovely garnishes or snacks.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 small oranges or tangelos (about 18–20 slices)
3 cups granulated sugar
3 cups water
Directions
Prepare oranges
Slice the oranges into thin ¼‑inch rounds using a sharp knife or mandoline for best results.
Make the syrup
In a large saucepan, combine the sugar and water. Heat over medium‑high, stirring occasionally until the sugar dissolves and the mixture begins to boil.
Simmer oranges
Reduce the heat to maintain a gentle simmer. Add the orange slices in a single layer (slight overlap is okay). Simmer for 45–60 minutes, turning occasionally, until the peel becomes translucent.
Dry the slices
Remove the slices with tongs and lay them in a single layer on a wire rack. Allow them to dry at room temperature, uncovered, for 24–48 hours, until tacky but set.
Optional finishes
Roll in granulated sugar for a frosted look or dip in melted chocolate and sprinkle with flaky salt for a sweet‑salty twist.
Servings and timing
Makes: 18–20 candied slices
Prep time: 10 minutes
Cook time: 1 hour
Drying time: 24–48 hours
Total time: approximately 1 day 1 hour 10 minutes
Variations
• Swap citrus: use lemons, limes, or blood oranges for different flavors.
• Half‑moon shape: cut larger slices in half for sturdier pieces.
• Cocktail garnish: use small mandarins or clementines for bite‑sized versions.
• Sweet finish: roll in extra sugar or dip in chocolate for a richer candy.
Storage/Reheating
Store finished candies in an airtight container at room temperature for up to one month, separating layers with parchment to prevent sticking. Refrigeration is optional, and freezing isn’t recommended as it may affect texture. Leftover syrup can be kept in the fridge for use in drinks or baked goods.
FAQs
Why are my orange slices soggy?
If the slices are soggy, they haven’t simmered long enough. Keep simmering until the peel turns translucent.
Do these candies need to be refrigerated?
No, they’re shelf‑stable at room temperature when stored properly.
How long will the candied oranges last?
They can last at least one month in an airtight container at room temperature.
Can I use other citrus fruits for this recipe?
Yes — lemons, limes, or blood oranges make great alternatives.
What’s the best way to slice the oranges?
Use a sharp knife or a mandoline to get consistent ¼‑inch slices.
Can I roll the candies in sugar after drying?
Yes, rolling them in granulated sugar gives a lovely frosted finish.
Is it possible to make smaller bite‑sized pieces?
Yes, use small mandarins or slice larger rounds in half for smaller candies.
Can I dip these in chocolate?
Absolutely — dipping in chocolate and adding salt creates a sweet‑salty treat.
What do I do with leftover orange syrup?
Save it in a jar in the fridge and use it in cocktails, sparkling water, or cakes.
Can I reduce the sugar in this recipe?
No — reducing the sugar will affect the candy’s texture and preservation.
Conclusion
This classic homemade orange candy recipe turns fresh citrus into an elegant, chewy treat that’s as lovely to look at as it is to eat. Enjoy these candied slices on their own, as a garnish, or dressed up with sugar or chocolate for a special touch.
