Delightful Homemade Orange Candy

It was early spring in Savannah when Claire my neighbor and the unofficial citrus queen of our block dropped off a basket of her backyard-grown tangelos. Still glistening with dew, they were a sight for sore eyes.

That same weekend, we were setting up a little garden club bake-and-craft table for the neighborhood kids. Someone had brought lemon bars, another brought strawberry fudge. I glanced at the overflowing bowl of oranges on my counter and thought, “Let’s turn these into something glossy, bright, and irresistibly snackable.”

Maggie, my youngest granddaughter, stood on a stool, watching intently as I sliced the oranges. “They look like little stained glass windows,” she whispered. That alone made it worth it. I pulled out my heavy-bottomed saucepan, the one that’s seen years of candy-making attempts, and we got to work.

Between the slow simmering and the patient drying process, making this homemade orange candy turned into a two-day adventure of laughter, stickiness, and the pure joy of watching citrus slices transform into golden, jewel-toned treats.

What started as a kitchen experiment quickly turned into a recipe everyone asked for. From the postman to the school principal, these vibrant, tender bites of sunshine have found their way into lunchboxes, party favors, and even our holiday cookie tins.

There’s something so captivating about the glossy finish, the tangy-sweet chew, and the nostalgic process of drying them over racks like our grandmothers did. Today, I’m sharing the full method so you can make your own batch of homemade orange candy just be warned: they don’t last long in the jar!

Short Description

Homemade orange candy features thin orange slices slowly simmered in syrup until translucent, then dried and optionally rolled in sugar or dipped in chocolate. Sweet, tangy, and beautiful.

Key Ingredients

• 3 small oranges or tangelos (about 18–20 slices)
• 3 cups granulated sugar
• 3 cups water

Tools Needed

• Sharp knife or mandoline
• Large saucepan
• Tongs
• Wire cooling rack
• Parchment paper (optional for easy cleanup)
• Airtight container (for storage)

Cooking Instructions

Step 1: Slice the oranges
Wash your oranges well. Using a sharp knife or mandoline, slice them into ¼-inch rounds. Discard any end pieces that are mostly peel. Remove seeds gently with the tip of a knife.

Step 2: Make the syrup
In a wide-bottomed saucepan, combine 3 cups of water and 3 cups of granulated sugar. Stir gently over medium heat until the sugar is completely dissolved and the syrup begins to boil.

Step 3: Simmer the slices
Reduce the heat to low so the syrup stays at a gentle simmer. Add orange slices in a single layer. Work in batches if necessary. Simmer for 45–60 minutes, turning occasionally, until the peels are translucent and the slices are soft but intact.

Step 4: Dry the slices
Using tongs, carefully remove the orange slices and arrange them in a single layer on a wire rack set over a baking sheet. Let them dry uncovered at room temperature for 24–48 hours until tacky but no longer sticky. Flip halfway through if drying in a humid area.

Step 5: Optional finishing touches
For extra sparkle, roll the dried slices in granulated sugar. For an indulgent twist, dip one half of each slice in melted dark chocolate and sprinkle with flaky sea salt. Let chocolate set before storing.

Why You’ll Love This Recipe

Naturally gluten-free and dairy-free

Makes a stunning edible gift

A fun way to use up citrus in season

Customizable with sugar or chocolate finishes

Long shelf life when stored properly

Mistakes to Avoid & Solutions

Using thick slices
Thick slices may not soften or become translucent properly.
Solution: Stick to consistent ¼-inch slices using a mandoline for best results.

Boiling too hard
High heat can tear the delicate slices and caramelize the sugar too quickly.
Solution: Maintain a gentle simmer—not a boil—throughout the cooking process.

Not drying properly
Storing before slices are fully dried will cause them to mold.
Solution: Allow full air-drying for 24–48 hours. They should feel tacky but firm.

Crowding the pot
Too many slices at once may cook unevenly or break apart.
Solution: Cook in single layers or small batches.

Skipping seed removal
Seeds turn bitter and may discolor the syrup.
Solution: Gently pop out seeds before simmering.

Serving and Pairing Suggestions

Serve with a cheese board for a sweet-savory twist

Add to cupcakes or cakes as a decorative topper

Chop and fold into dark chocolate bark

Gift in mason jars with ribbon

Use as a cocktail garnish for old fashioneds or spritzes

Storage and Reheating Tips

Store in an airtight container at room temperature for up to 2 weeks

To extend shelf life, refrigerate for up to 1 month

For a crisp sugar finish, roll in sugar again before serving

Avoid storing in humid areas, which softens the candy

If slices become too soft, re-dry on a rack for a few hours

FAQs

1. Can I use other types of citrus?
Yes! Blood oranges, lemons, and even limes work well. Adjust cooking time depending on thickness and acidity.

2. Why do my slices turn brown?
This happens if the syrup gets too hot or cooks too long. Keep the heat low and watch closely.

3. Can I speed up drying in the oven?
Use the lowest setting on your oven (about 175°F), place slices on a rack, and bake with the door cracked open for 2–3 hours.

4. Should I remove the peel?
No, the peel becomes tender during simmering and adds wonderful chew and flavor.

5. Can I freeze them?
Freezing isn’t recommended—it alters texture. Stick to room temperature or fridge storage.

Tips & Tricks

Use organic citrus if possible to avoid waxy peels

Dry in a low-humidity room for better texture

Line your rack with parchment if sugar crystallization occurs

Save the leftover orange syrup for cocktails or iced tea

Sprinkle with chili powder or cayenne for a spicy kick

Recipe Variations

Chocolate-Drizzled Orange Candy
After drying, drizzle melted white or dark chocolate across each slice. Let set completely before storing.

Spiced Orange Slices
Add 1 cinnamon stick, 3 cloves, and a star anise to the syrup before simmering the slices for a warm, spiced version.

Candied Lemon & Orange Medley
Use half oranges, half lemons. Simmer separately (lemons cook faster), then dry and store together for a sweet-tart mix.

Sugar-Free Option
Use monk fruit sweetener in place of sugar. Note: results are less glossy and slightly more bitter, but still tasty.

Cocktail Garnish Chips
After drying, bake slices at 200°F for 30–45 minutes until crisp for a candy-chip texture perfect for cocktails.

Final Thoughts

What started as a spur-of-the-moment idea with a bowl of backyard citrus has become one of the simplest joys I’ve shared in my kitchen. The homemade orange candy glows with the kind of old-fashioned charm that takes time and rewards you with every glossy bite. I’ve made it with my grandkids, my friends from book club, and even once with a retired chef neighbor who had his own twist involving chili flakes.

It’s a recipe that draws people in not just for the candy itself but for the ritual. Waiting for the slices to dry, watching the syrup turn glossy, and catching that sweet citrus aroma as you pass the counter… it’s pure kitchen magic. I hope this finds a place in your home too perhaps not just as a treat, but as a beautiful little pause in the middle of your week.