Candied Orange Slices

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Whether you enjoy them for snacking, use them for gifting or decorating your favorite dessert, you’ll love these Candied Orange Slices. You only need 3 ingredients and they’re so easy to make!

You guys, I haven’t been able to stop snacking on these candied oranges! The combination of sweet orange, a light sugar coating and a thick chocolate dip just makes these slices irresistible!

While I’ve mostly been enjoying these sweet treats on their own, they’re also great for gifting and serving with desserts like this chocolate ganache tart.

I love giving candied fruit to family and friends for the holidays. It also makes an inexpensive hostess gift! You can also pull together a basket of candied fruit by including this candied ginger and these candied cherries.

And, if you love these orange slices, you’ll also love this recipe for chocolate covered candied orange peel!

Check out the candied orange slices story!

Why this recipe works

1. You only need 3 ingredients (plus water) to make this delicious treat.
2. Oranges are available year round. And, you can use different varieties in this recipe, so just go with what’s in season.
3. These candied orange slices are great for gifting and the perfect finishing touch for desserts.
4. It’s an easy recipe! While it takes a bit of time to make candied orange, the process is very simple.

Related: Candied Beets

Ingredients

You only need a few simple ingredients for this recipe!

To start, you’ll need 3 medium sized oranges cut into thin slices (no thicker than ¼-inch). Any type of orange works in this recipe. Just go with what’s in season. For the best results, I recommend not using really large oranges or oranges with a thick rind.

The recipe calls for 4 cups of sugar, plus ½ cup for coating the orange slices. I prefer to use granulated sugar, especially for coating the oranges as it has a fine texture.

The sugar is dissolved in 6 cups of water. This simmering mixture candies the oranges and creates a delicious syrup. (I've included some ways to use it below!)

Dipping the oranges in chocolate is optional but I highly recommend it. For the melted chocolate, you’ll need 6 ounces of chocolate melting wafers. You can use any type of chocolate, just make sure it’s good quality. I like using melting wafers as they have a really smooth texture once melted.

Step by step instructions

Slice the oranges (about ¼-inch thick MAX) and simmer the slices in water for 2 minutes. Drain.

Combine the sugar and water in a large high-sided skillet and bring to a simmer.

Add the orange slices and simmer on low heat for 1 hour, flipping every 15 minutes. (If the liquid gets too dark, turn the heat down).

Remove and place the orange slices on parchment or waxed paper. Let sit for 24 hours at room temperature.

Dip the orange slices in the remaining ½ cup of sugar.

They can be stored or eaten just like this or dipped in chocolate using the steps below. I recommend dipping them in chocolate because it's so good!

Melt the dipping wafers according to the instructions on the package.

Dip each orange slice in, coating it halfway with chocolate.

Place back on the parchment or waxed paper to dry.

Once dry, store in a resealable container in the fridge for up to 5 days.

How to use the leftover orange syrup

• The syrup is delicious in tea or coffee as a replacement for sugar.
• Drizzle it over cakes and breads instead of glaze like on this chocolate bread.
• Use it to make cocktails or orange flavored sauces.
• Pour it over fruit salads or on these grilled fruit kebabs.
• Serve it over ice cream or frozen yogurt.
• Use it in place of maple syrup on waffles or on these orange ricotta pancakes.

Expert tips

1. If your oranges have seeds, you may wish to remove them from the slices before starting the candying process.
2. Since you’ll eat the orange peel, make sure to clean the oranges well. You can use a brush to scrub the outside. And, if you can, try to buy organic oranges.
3. For even cooking, cut your orange slices all the same size and no thicker than ¼-inch. I like to use a mandolin to get uniform slices. 
4. The thicker the oranges are sliced, the longer they will take to cook and dry out. The slices are done when the center is translucent.
5. Make sure you simmer the orange slices in water for 2 minutes before adding them to the sugar water. This helps to get rid of impurities and take away the bitterness from the orange pith.
6. You’ll need a large high-sided skillet in order to fit all of the water, sugar and orange slices.
7. If your syrup becomes too thick while simmering, just add additional water to thin it out.
8. When simmering the orange slices, use the lowest heat where the liquid still simmers. I typically use medium-low heat. If the liquid gets too dark while simmering, turn down the heat.
9. The orange slices will still be tacky after drying for 24 hours. Coating them in sugar will help minimize the stickiness.
10. Use a good quality chocolate for melting. If the chocolate is too thick for dipping, add some coconut oil to thin it out.

Common questions

Did you make this recipe? Leave a comment below and rate the recipe to let me know how it turned out!