Deliciously Simple Candied Orange Slices

Candied Orange Slices are the kind of treat that makes any day feel a little brighter. Maybe you’ve seen them sparkling on top of a cake and thought they’re tricky or fussy. Good news: they’re not. With a few smart steps and a little patience, you can nail that glossy finish and sweet citrus bite right at home. Today I’m walking you through my go-to method, plus how to avoid bitterness and sticky messes. If you love quick, pretty wins in the kitchen, this one’s for you.

Essential Ingredients for Simple Syrup Candied Citrus

Let’s keep it real: the best candied oranges start with the right ingredients and a few key decisions. Pick firm, fresh oranges with tight skin. Navel, Cara Cara, and blood oranges all work beautifully. The color stays vivid and the flavor shines. You’ll also need plain white sugar and water. That’s it. We’re making a straightforward simple syrup that candies without fuss.

• Oranges: 3 to 4 medium, washed well
• Sugar: 2 cups
• Water: 2 cups
• Optional flavors: vanilla bean, cinnamon stick, star anise
• Pinch of salt: helps balance sweetness

Use a sharp knife so you can slice evenly. I aim for about 1/8 inch thickness. Thin slices become tender and translucent, while thicker slices can stay chewy in the middle. If you’re making Deliciously Simple Candied Orange Slices for cake decor, uniformity will make your presentation pop.

By the way, if you like cozy, sweet dishes that show off natural flavors, you might also love my pick for a festive side: candied sweet potatoes. They hit that same soul-warming note.

The Secret to Perfection: Why You Should Blanch Orange Slices

Blanching is your secret weapon. It softens the pith and pulls out any harsh bitterness before the oranges take a dip in syrup. This step also helps the slices keep their color and structure, so they don’t get tough or dry.

Quick Blanch Method

Bring a pot of water to a gentle boil. Add the orange slices and blanch for 45 to 60 seconds, then transfer immediately to an ice bath. Pat dry before candying. If your oranges taste extra bitter, blanch them twice with fresh water each time. You’ll be amazed how much cleaner the final flavor becomes.

When I skip blanching, I almost always regret it. Taking these few minutes upfront gives the most reliable results, especially when you want Deliciously Simple Candied Orange Slices with a delicate, pleasant citrus bite instead of a pithy aftertaste.

How to Make Candied Orange Slices: A Step-by-Step Guide

Here’s my tried-and-true method for getting glossy, pretty slices that dry to a chewy, non-sticky finish.

Slice Thickness and Safety

Use a stable cutting board and a sharp knife. Aim for thin slices around 1/8 inch. If you’re new to slicing citrus, go slow. You’ll get a feel for it fast.

1. Prep the syrup: Combine 2 cups sugar and 2 cups water in a wide skillet or saucepan. Add a pinch of salt. Heat over medium until the sugar dissolves and the syrup is clear.
2. Flavor, if you like: Slip in a vanilla bean, cinnamon stick, or a piece of star anise. Keep it simple so the orange still leads.
3. Blanch the slices: Follow the blanch instructions above, then drain and pat dry.
4. Simmer gently: Add orange slices to the syrup in a single layer if possible. Keep heat low. You want steady, soft bubbles, not a rolling boil.
5. Cook until translucent: This usually takes 35 to 50 minutes, depending on thickness and the type of orange.
6. Dry: Carefully transfer slices to a wire rack set over parchment. Let them dry at room temp for 12 to 24 hours until tacky, then dry to the finish you like.
7. Optional sugar toss: For a sparkly finish, lightly coat dried slices with superfine sugar.

Once you try this base technique, you’ll see why I keep these around. They look like stained glass and taste like sunshine. I use this method nearly every time I make Deliciously Simple Candied Orange Slices.

Achieving the Perfect Translucent Texture: Simmering Tips

Heat Control

Keep your simmer gentle. High heat can make the syrup boil too hard, causing the slices to curl, toughen, or lose their shape. I aim for the kind of simmer that barely shivers the surface. If the syrup starts to reduce too quickly, lower the heat and splash in a tablespoon of water to loosen it.

Flip slices occasionally with tongs to ensure even cooking. If you see the centers turn glassy while the rinds look opaque, give them more time. Patience here gets you that perfect translucent look. And yes, it’s worth the wait for Deliciously Simple Candied Orange Slices that turn heads.

Drying and Curing: How to Get a Chewy, Non-Sticky Finish

Rack vs Parchment

Drying on a wire rack is best. Air circulates around the slices, helping them firm up and lose excess moisture. If you only have parchment, flip the slices every few hours to prevent sticking and wet patches. Let them dry until the surface is no longer glossy and the slices feel bendy yet not wet.

Too humid at home? Pop the rack in the oven with the light on or set to the lowest temp with the door cracked for 10 to 20 minutes. Don’t bake them. You’re just easing off extra moisture.

Pro Tips for Preventing Bitter Candied Oranges

Bitterness usually sneaks in from the pith. Slicing evenly and blanching go a long way. Here are a few more tricks:

Add a pinch of salt to the syrup to balance flavor. Keep your simmer gentle to avoid extracting more bitterness from the peel. If your oranges are very thick-skinned, try blood oranges or Cara Caras, which are milder and sweeter. And if a batch still tastes a little bold, use the slices in chocolate-dipped or cocktail applications where sweetness cushions the flavor.

Chocolate Dipped Candied Orange Slices: A Decadent Variation

Once your slices are fully dry, dip half of each slice in melted dark chocolate. The bitter-sweet combo is incredible. Let them set on parchment until the chocolate hardens. If you love this flavor duo, you’ll also enjoy making these orange chocolate truffles. They’re simple, rich, and a great match for citrus.

Pro tip: Temper your chocolate if you want a snappy finish and a glossy sheen. If you’re short on time, just melt and chill the dipped slices in a cool spot so they set up nicely.

Creative Ways to Use Candied Oranges for Cake Decorating and Garnishes

Candied oranges can turn a basic dessert into a showstopper. Press slices onto the sides of a frosted layer cake, lay them like petals across a cheesecake, or tuck a few half-moons onto a loaf cake glaze. I also love adding finely chopped pieces inside batter for a surprise citrus note. For gifting, pack a few slices in a small jar tied with ribbon.

Planning a cozy holiday spread? Serve your oranges alongside a warm dessert or sweet side. My family always asks for this crowd-pleaser too: candied sweet potatoes. The textures play so well together on a dessert board.

Elevate Your Drinks: Using Dried Orange Slices for Cocktails and Mocktails

Dried slices add beautiful color and a hint of citrus oils to drinks. Let a slice float in a spritz or mocktail, or clip one to the rim for flair. You can also dehydrate fully in a low oven after candying for a sturdier garnish. Pair with rosemary, ginger beer, or vanilla for a cozy vibe. They’re also amazing with soft chocolate desserts, like these orange chocolate truffles, on a dessert board.

Flavor Variations: Adding Vanilla, Cinnamon, or Star Anise to the Syrup

Flavors should boost the orange, not overwhelm it. I love slipping in half a vanilla bean for a floral sweetness, a small cinnamon stick for warmth, or a single star anise pod for a gentle licorice hint. Remove spices after simmering so they don’t overpower. The result is still clearly orange, just with a cozy background note that makes your Deliciously Simple Candied Orange Slices stand out.

Proper Storage: How to Keep Candied Citrus Fresh in Airtight Containers

Once fully dry, store slices in an airtight container at room temperature for up to two weeks. Layer parchment between slices if you’re stacking them to prevent sticking. If your kitchen runs warm, keep the container in a cool cupboard. Proper drying and storage are what keep Deliciously Simple Candied Orange Slices chewy and shiny.

Can You Freeze Candied Orange Slices? Long-Term Storage Guide

Yes. Arrange slices in a single layer on a sheet pan and freeze until firm. Transfer to a freezer bag with parchment between layers. They keep well for up to three months. Thaw at room temp in a single layer. If they look a little moist after thawing, dry them on a rack for an hour to refresh the surface.

Troubleshooting Common Issues: Cloudy Syrup and Crystallization

Cloudy syrup usually means your sugar didn’t fully dissolve before simmering. Start with clear syrup, stir gently, and avoid vigorous boiling. If you see sugar crystals forming on the pan edge, brush the sides with a little water or add a teaspoon of corn syrup to help prevent crystallization. Keep the heat steady, and don’t stir constantly. Patience really does pay off.

Common Questions

How thin should I slice the oranges? Aim for about 1/8 inch. Thinner slices turn translucent and tender without getting leathery.

Do I have to blanch? Highly recommended. It tames bitterness and helps the slices cook evenly.

How do I keep them from sticking while drying? Use a wire rack and flip once or twice. If using parchment, move them around every few hours.

What if they stay sticky after drying? They likely need more time. Dry in a cooler, less humid room or briefly in a low oven with the door cracked.

Can I reuse the leftover syrup? Absolutely. Brush it on cakes, sweeten tea, or drizzle over yogurt. Store it chilled for up to two weeks.

Ready to Candy Some Sunshine?

You’ve got everything you need to make Deliciously Simple Candied Orange Slices with glossy shine and balanced flavor. Blanch for a smooth bite, simmer low and gentle, and dry on a rack until they’re perfectly chewy. For extra fun, dip in chocolate or use them to top your favorite bakes. If you want another take on the technique, this helpful guide from Candied Orange Slices Recipe | Baked by an Introvert is a great reference too. Now grab a few oranges and make something bright and beautiful today.

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