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Chocolate dipped candied orange slices arranged on brown paper.

Candied Orange Slices

You only need 3 ingredients to make these easy Candied Orange Slices and they're perfect for snacking, gifting or decorating desserts!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 2 minutes
Drying Time 1 day
Total Time 1 day 1 hour 22 minutes
Servings 6 servings
Calories 691kcal



  • Slice the oranges (about ¼" 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 overnight for 24 hours at room temperature. (Reserve the syrup to use on pancakes, in tea, on cakes or ice cream).
  • Dip the orange slices in the remaining ½ cup sugar.
  • They can be stored or eaten just like this or dipped in chocolate using the steps below.
  • 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.


  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 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.


Serving: 3pieces | Calories: 691kcal | Carbohydrates: 158g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 18mg | Potassium: 203mg | Fiber: 3g | Sugar: 154g | Vitamin A: 147IU | Vitamin C: 35mg | Calcium: 41mg | Iron: 1mg