This Classic Homemade Orange Candy has been a favorite of mine since the first winter I experimented with citrus beyond marmalade. I remember standing at the stove on a rainy afternoon, the house filling with the bright perfume of oranges as their peels slowly turned translucent in a gentle syrup. The first batch came out sticky, fragrant, and utterly addictive — a small, elegant candy that felt both old-fashioned and modern at once. I started making them for holiday gift jars and weekend tea gatherings, and now friends ask for them every December. They are simple to prepare yet feel special on the plate, with a soft chew and concentrated orange flavor that tastes like sunshine preserved. What makes these slices so memorable is the way the syrup transforms both peel and flesh. The thin rounds become jewel-like: the peel loses its bitterness and turns tender, the flesh keeps a hint of bright acidity, and the whole slice gets just enough sheen to look like a candied coin. I usually use small navel oranges or tangelos because they have thinner peels and sweeter flesh, but this method works with most sweet citrus. The recipe is forgiving, requires only three pantry ingredients, and the results keep well — which is perfect for making ahead as gifts or for using as dessert garnishes. I love how a simple technique can yield something visually stunning and utterly delicious.

Ingredients

• Oranges or tangelos (3 small): Choose firm, thin-skinned fruit for the best texture and the most slices per fruit. Small navel oranges or tangelos work well because their skins are sweet and peel evenly. Look for plump, weighty fruit without soft spots.
• Granulated sugar (3 cups): Regular white sugar creates a clear, shiny syrup and gives reliable crystallization when drying. Use a trusted brand you like; organic cane sugar can be used but may darken the syrup slightly.
• Water (3 cups): Filtered or tap water is fine. Equal parts sugar and water make a simple syrup that both infuses and preserves the citrus while cooking gently.
• Optional finishes: Extra granulated sugar for rolling, 4–6 ounces melted dark chocolate for dipping, and flaky sea salt for sprinkling over chocolate-dipped slices.

Instructions

Prepare the Fruit: Wash the oranges thoroughly to remove any wax or residue. Using a sharp chef's knife or a mandoline set to 1/4 inch, slice the fruit crosswise into even rounds. Aim for uniform thickness so the slices cook at the same rate; you should end up with about 18 to 20 slices from 3 small oranges. Make the Syrup: In a medium saucepan combine 3 cups granulated sugar and 3 cups water. Heat over medium heat, stirring until the sugar dissolves. Once dissolved, increase to a gentle boil and then reduce to a steady simmer. Bring the syrup to a low rolling bubble — you do not want a hard boil that will aggressively reduce the liquid. Simmer the Slices: Add the orange rounds in a single layer, fitting as many as comfortably fit without significant overlap. Maintain a gentle simmer and cook for 45 to 60 minutes, turning the slices every 10 to 15 minutes so both sides steep evenly. The peel will lose its opacity and become translucent; the flesh should be tender but intact. Watch the syrup level and reduce heat if the liquid threatens to evaporate completely. Dry the Slices: Using tongs or a slotted spoon, transfer slices to a wire rack placed over a baking sheet to catch drips. Arrange in a single layer and leave uncovered at room temperature to dry for 24 to 48 hours. They should be tacky to the touch but set and not syrupy. Flip them once or twice during drying if you can to promote even texture. Finish and Store: When ready, roll slices in extra sugar for a frosted look or dip half of each slice into melted dark chocolate and sprinkle with flaky salt. Store fully dried slices in an airtight container between layers of parchment for up to 2 weeks at room temperature, or longer in the refrigerator. For gifting, pack in jars with tissue separation to avoid sticking.

Storage Tips

Store fully dried slices in an airtight container layered with parchment paper to prevent sticking. At room temperature they keep well for 1–2 weeks; refrigeration will extend life to 3–4 weeks but can slightly change the chewiness. For longer storage, flash-freeze slices in a single layer on a tray for an hour, then transfer to a freezer-safe bag for up to three months. When thawing, let slices come to room temperature on a rack so condensation does not make them sticky. If slices become too sticky, lightly dust with granulated sugar and air-dry for a few hours.

Ingredient Substitutions

If you prefer less sugar, reduce the syrup ratio slightly to 2 1/2 cups sugar and 3 cups water; expect a softer set and more tackiness. For a deeper flavor, substitute 1/4 cup of the water with freshly squeezed orange juice to intensify citrus notes. Meyer lemons or blood oranges make beautiful variations — adjust simmer time based on peel thickness. Use light corn syrup in place of a small portion of sugar to keep slices extra glossy, though this alters texture slightly. If avoiding refined sugar, experiment with coconut sugar, but color and flavor will change.

Serving Suggestions

Serve slices as a simple confection with coffee or tea, or use them as elegant garnishes for cakes, tarts, and ice cream. Chocolate-dipped slices pair especially well with shortbread or a nutty biscotti. For cocktail presentation, float a single slice in a glass of sparkling wine or use as a rim decoration. For a dessert board, pair with roasted nuts, dark chocolate squares, and fresh citrus wedges for contrast. Presentation tip: sprinkle with finely chopped toasted pistachios when using as a cake decoration for color and texture contrast.

Cultural Background

Candied fruit is a preservation method with centuries of history across many cultures, from Mediterranean candied citrus peel to Asian preserved fruits. In Europe, citrus was candied and used in festive baking and confectionery, often signifying luxury because sugar and citrus were once costly. This simple technique preserves citrus flavor while creating a shelf-stable sweet that became associated with winter celebrations and gifting. These orange coins feel like a small heirloom tradition to pass along at holiday time.

Seasonal Adaptations

In winter, use blood oranges or Cara Cara for dramatic color and slightly sweeter flesh. Spring citrus like Meyer lemons gives a floral, softer flavor ideal for delicate desserts. For autumn, add a cinnamon stick to the simmering syrup for warm spice notes or a star anise pod for aniseed complexity. For holiday batches, fold a pinch of finely grated orange zest into the rolling sugar for an extra aromatic layer when finishing.

Meal Prep Tips

Make a double batch and portion into small jars for gifts or quick dessert accents. Dry slices on multiple wire racks stacked with baking sheets beneath to catch drips, rotating racks halfway through the drying period. If short on time, partially dry in a low oven set to 150°F (65°C) for 30–60 minutes, watching closely to avoid browning. For consistent results, label jars with the date and intended use (snacking, baking, decorating).

These candied orange slices embody the kind of home cooking that feels both artisanal and accessible. They reward patience and offer a simple, beautiful way to preserve citrus. Share a jar, garnish a cake, or save them for the next cozy afternoon tea — whatever you choose, these little jewels bring brightness and charm to any table.