Classic Homemade Orange Candy
Sweet and tangy homemade orange candy with a perfect balance of citrus and sugar, reminiscent of nostalgic chewy orange slices from childhood.
Equipment
- Sharp Knife or Mandoline
- Saucepan
- Tongs
- Wire rack
Ingredients
Ingredients
- 3 small oranges or tangelos about 18–20 slices; ripe and fresh with thin skin
- 3 cups granulated sugar for the syrup
- 3 cups water to dissolve sugar and cook orange slices
Instructions
- Step 1: Slice the oranges into ¼-inch rounds evenly using a sharp knife or mandoline.
- Step 2: In a saucepan, combine sugar and water. Heat over medium heat, stirring until sugar is completely dissolved and syrup begins to boil.
- Step 3: Reduce heat to a gentle simmer. Add orange slices in a single layer and simmer for 45–60 minutes, turning occasionally until peel is translucent and tender.
- Step 4: Remove orange slices carefully with tongs. Lay out on a wire rack and leave uncovered at room temperature for 24 to 48 hours to dry until tacky but firm.
- Step 5: Optional: Roll dried slices in sugar for a frosted look or dip in melted chocolate and sprinkle with flaky salt for a sweet-salty treat.
Notes
Store dried candied orange slices in an airtight container for up to two weeks at room temperature. For longer storage, refrigerate and bring to room temperature before eating.
Try variations using blood oranges or grapefruit, or add spices such as cinnamon or cloves to the simmering syrup for flavor.