Made by Hand · Desserts

Easy Homemade Candied Orange Slices (3 Ingredients!)

Sweet, chewy candied orange slices with just 3 ingredients. Perfect for cake decorating, chocolate dipping, or gifting. Under an hour start to finish!

By Stephanie

Tested in my home kitchen · Updated Feb 2026

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Tested in Stephanie’s home kitchen and written for real-life cooking.

Prep

20 min

Cook

130 min

Makes

Difficulty

Easy

A note from my kitchen

Why this recipe stays in rotation

Candied oranges started as a Christmas thing. I'd seen them on beautiful holiday charcuterie boards and fancy dessert tables and thought they were one of those things you buy from a specialty store, not something a regular person makes at home.

Then I found out they're basically just orange slices cooked low and slow in a sugar syrup. That's the whole secret. Once I knew that, I had to try it.

Why it works

What makes this recipe worth keeping

Only 3 ingredients

oranges, sugar, water. That's it. No preservatives, no mystery additives

Stunning presentation for minimal effort

they look like they came from a professional pastry shop

Incredibly versatile

garnish cakes, dip in chocolate, float in cocktails, wrap in cellophane for gifts, or eat straight off the rack

Long shelf life

they keep for weeks at room temp or months in the freezer

The recipe

Easy Homemade Candied Orange Slices (3 Ingredients!)

Sweet, chewy candied orange slices with just 3 ingredients. Perfect for cake decorating, chocolate dipping, or gifting. Under an hour start to finish!

Ingredients

1×

4 large navel oranges (or blood oranges for variety)
2 cups granulated sugar, plus extra for coating
1 cup water
1 vanilla bean, split (optional)
2-3 whole cloves (optional)
1 cinnamon stick (optional)

Method

1
Wash the oranges thoroughly and pat dry. Using a sharp knife, slice the oranges into 1/4-inch rounds, removing any seeds.
2
In a large, wide saucepan, combine sugar and water. Add vanilla bean, cloves, and cinnamon if using. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
3
Carefully add orange slices in a single layer (work in batches if needed). Reduce heat to low and simmer gently for 45-60 minutes, flipping slices every 15 minutes.
4
The oranges are ready when they appear translucent and the white pith is no longer opaque. The syrup should be thick but not caramelized.
5
Using a slotted spoon or tongs, carefully transfer orange slices to a wire rack set over a baking sheet. Let them drip for 30 minutes.
6
Optional: For a sparkly finish, dredge each slice in granulated sugar while still slightly sticky. Place back on rack.
7
Let the candied oranges dry at room temperature for 12-24 hours, or speed up the process by placing in a 200°F oven for 2-3 hours.
8
Store in an airtight container, separated by parchment paper, for up to 1 month. Reserve the orange syrup for cocktails or drizzling over desserts!

Stephanie’s notes

The key to perfect candied oranges is patience - keep the heat low to prevent the fruit from becoming tough. The leftover syrup is liquid gold! Use it in cocktails, drizzle over vanilla ice cream, or mix into sparkling water for a refreshing drink.

Notes from testing

The details that make the difference

Slice oranges evenly, about ¼ inch thick. Uneven slices cook at different rates

thin pieces will break down while thick pieces are still opaque. A sharp knife and a consistent hand makes all the difference. Aim for ¼ inch as your target.

Keep the syrup at a bare simmer, not a rolling boil. Aggressive heat breaks down the orange's cell structure before it can become translucent. You want the liquid barely moving

small bubbles breaking the surface, not a hard simmer. This takes patience but is the difference between beautiful slices and mush.

Use navel oranges or blood oranges for best results. Navel oranges have a clean, balanced citrus flavor and hold their shape well. Blood oranges produce stunning deep-red slices and have a slightly berry-forward flavor

worth it if you can find them.

A Thermapen or instant-read thermometer helps if you want syrup-dipped results. If you want to dip cooled slices in chocolate or candy coat them further, bring the syrup to 230–240°F (soft ball stage) after removing the oranges. Not required for just candied slices

but nice to know.

Dry on a wire rack, not a paper towel.

Paper towels stick to the syrupy slices and tear them. Set a wire cooling rack over a parchment-lined sheet pan and let the slices air-dry for at least 2 hours (or overnight) before storing or dipping in chocolate.

Use it well

Make it yours, store it well

Variations

Chocolate-dipped candied oranges: Once fully dried (overnight is ideal), dip each slice halfway into melted dark chocolate (70%+). Set on parchment paper and let the chocolate set at room temperature. These are stunning on a dessert board and keep well in a cool spot for 2 weeks.

Candied lemon or grapefruit: The same method works perfectly with lemons and grapefruit. Candied grapefruit has a lovely bitterness that pairs well with dark chocolate; lemons are more intensely citrusy. For either, add an extra ¼ cup of sugar to the syrup to balance the increased bitterness.

Spiced syrup: Add a cinnamon stick, 3–4 cloves, and a strip of fresh ginger to the syrup as the oranges simmer. The oranges absorb the spice notes and taste like mulled wine in candy form — perfect for holiday gifting.

Storage and reheating

Let candied orange slices dry completely on a wire rack (at least 2 hours, ideally overnight) before storing. Layer in an airtight container between sheets of parchment paper to prevent sticking. They keep at room temperature for up to 1 week or in the refrigerator for up to 3 weeks. If dipped in dark chocolate, store in a cool, dry place (not the fridge — condensation will make the chocolate bloom). The simple syrup leftover from making them keeps in the fridge for up to 2 weeks; use it in cocktails or lemonade.

Serving ideas

The obvious use is a garnish — on top of a chocolate cake, yogurt parfait, or holiday charcuterie board. But these are also genuinely good eating on their own or chopped and stirred into oatmeal or overnight oats for a citrusy twist. Dip them in dark chocolate for a party dessert that takes 5 minutes of active work but looks like something from a candy shop. Pair with a wedge of aged cheese (sharp gouda or manchego) and a few walnuts as a simple after-dinner board. They also make a lovely homemade gift packed in a small jar — people are always surprised you made them yourself.

Reader questions

A few things you may be wondering

What type of oranges should I use?

Navel oranges are the classic choice — they're sweet, seedless, and have attractive thick pith that holds up well during the long simmer. Blood oranges make stunning, jewel-toned slices for a dramatic visual. Avoid very thin-skinned varieties like mandarin — the peel breaks down too much.

Why do I need to blanch the oranges first?

Blanching (boiling briefly, then rinsing in cold water) removes bitterness from the peel. Skip this step and your candied oranges will taste unpleasantly bitter. It only takes a few minutes and makes an enormous difference in the final flavor.

How do I know when they're done?

The pith (white part) should look semi-translucent rather than opaque and white. The slices will feel tacky and slightly stiff but still pliable. If the syrup looks golden and the oranges look glossy, you're close. They firm up more as they dry on the rack.

How should I store them?

Let them dry on a wire rack for at least 1–2 hours after cooking. Then store in a single layer (or with parchment between layers) in an airtight container at room temperature for up to 3 weeks, or freeze for up to 3 months.

Can I use the leftover orange syrup?

Yes! The citrusy simple syrup left in the pot is delicious. Use it in cocktails, drizzled over pancakes, stirred into tea, or as a cake soak. It keeps in the fridge for 2–3 weeks.

Can I coat them in chocolate?

Absolutely — and it's highly recommended. Once the slices are fully dried and cool, dip halfway into melted dark or semi-sweet chocolate, then return to the rack until the chocolate sets. These make incredible gifts.

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