This classic homemade orange candy is the kind of recipe that transforms three humble citrus fruits into a tray of jewel-like treats. I first learned this technique one winter evening while trying to stretch pantry staples and brighten a grey weeknight. The simple chemistry of sugar and citrus peel — patience, low heat, and time — creates a glossy, translucent peel that’s sweet, slightly tart, and luxuriously chewy. It’s become my go-to gift for neighbors and a quiet pleasure I make when I want something special without complicated pastry work.

I remember the first time I presented a bowl of these at a family gathering; the bright orange color stopped conversations mid-sentence. The texture balances between soft candied peel and the delicate chew of a good fruit candy, with the interior orange slice retaining a hint of fresh citrus aroma. These are forgiving to make, require only a few ingredients, and reward patience with vibrant flavor and beautiful presentation. If you enjoy small, handcrafted confections that show off seasonal citrus, this is a recipe you’ll return to again and again.

Ingredients

• Oranges or tangelos: Use 3 small oranges or tangelos (about 18–20 slices). Choose firm, thin-skinned fruit with bright, unblemished peels; varieties like naval, clementine, or tangelo work well. If using organic, you can leave more of the zest’s essential oils intact.
• Granulated sugar: 3 cups. This supplies the syrup that will candy the peel and give the slices structure. I often use standard, fine granulated sugar from a brand like Domino or C&H for predictable dissolving.
• Water: 3 cups. Equal parts water to sugar creates a light syrup that will gently break down the pith and allow the peel to become translucent without becoming tough.
• Optional finishes: Additional granulated sugar for rolling, or 4 ounces of dark chocolate for dipping. Flaky sea salt is a lovely accent if dipping in chocolate.

Instructions

Slice the fruit: Using a sharp knife or mandoline, slice each orange into 1/4-inch rounds. Aim for uniform thickness so all slices candy evenly. Discard any slices with a large central core or seeds, or cut the core out carefully. Place slices on a clean cutting board while you prepare the syrup. Make the syrup: In a medium saucepan, combine 3 cups granulated sugar and 3 cups water. Stir over medium heat until the sugar dissolves. Bring the mixture to a gentle boil, then reduce the heat so the syrup maintains a very gentle simmer. Avoid a rolling boil which can over-concentrate the syrup too quickly. Add the slices and simmer: Arrange the orange slices in a single layer in the simmering syrup. If they don’t all fit, work in batches. Simmer gently for 45–60 minutes, turning occasionally with tongs to ensure even cooking. Look for the peel to turn translucent and for the interior fruit to appear glossy — those visual cues mean the pith has become tender and the sugar has penetrated the peel. Remove and dry: Using tongs or a slotted spoon, transfer slices to a wire rack set over a baking sheet. Spread them so they don’t touch. Allow slices to dry uncovered at room temperature for 24–48 hours until they’re tacky to the touch but set. Flip once during drying if the underside feels damp. Finish and store: Optional: roll the tacky slices in granulated sugar for a frosted finish, or dip half the slice in melted dark chocolate and sprinkle with flaky sea salt. Store fully dried slices in an airtight container at room temperature for up to two weeks, or freeze for longer storage.

Storage Tips

After the slices are tacky but set, store them in a single layer or separated by parchment to prevent sticking. Use airtight containers or glass jars, and keep them in a cool, dry place away from direct sunlight. If you need longer storage, arrange slices in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag for up to three months. Thaw at room temperature before serving. If slices soften over time, a brief 10–15 minute oven stint at 200°F (95°C) on a rack can revive texture — watch closely so they don’t over-dry.

Ingredient Substitutions

If oranges aren’t in season, try using blood oranges, grapefruit, or lemons, adjusting simmer time for thicker peels. For grapefruit, increase simmer time slightly to fully soften the thicker pith. Swap part of the granulated sugar for brown sugar for a deeper, caramel note — but note that brown sugar may darken the final color. If you prefer a lighter syrup, reduce sugar by 1/2 cup and extend simmer time; the texture will be chewier. For a vegan-friendly assurance, use sugar labeled as unrefined or organic if you avoid bone-char processed sugar.

Serving Suggestions

Present these on a small platter dusted with powdered sugar, or pair them with dark chocolate squares and whole roasted nuts for a dessert board. They make delightful garnishes for cocktails, adorning citrus-forward drinks or hot toddies. For breakfast, chop a slice finely and sprinkle over toasted yogurt and granola to add a sweet, chewy citrus accent. For gift-giving, stack slices in small tins with parchment layers and tie with twine for a rustic look.

Cultural Background

Candying fruit is an age-old preservation technique with roots across Europe and the Mediterranean, where sugar became the preferred method to preserve seasonal fruit. Candied citrus peel shows up in many traditions, from Italian panettone to French confitures and British Christmas cakes. The process concentrates flavor and extends shelf life, turning bright fruit into a sweet, shelf-stable treat. This simple method ties modern kitchens to centuries of sweet-making craft.

Seasonal Adaptations

In winter, use blood oranges or tangelos for deep color and festive presentation. In spring, lemon or lime slices become lively, tart candies. For holidays, dip edges in tempered dark chocolate and dust with edible gold or crushed pistachio for an elegant touch. During warm months, allow drying to occur in the coolest part of the house or use a fan over the rack to prevent stickiness from humidity.

Meal Prep Tips

Batch-make these when citrus is at peak and freeze the finished slices in flat layers. Prepare multiple pans and dry them on racks so you have several dozen on hand for gifts or last-minute desserts. Label containers with the date and variety. To speed up active time during a busy week, slice and prepare the syrup in the evening, add the fruit to simmer first thing in the morning, and let slices dry while you work.

Making these orange candies is as much about the process as the end result. The glowing slices are small rewards for a little patience, and sharing them feels like handing someone a bright, homemade jewel. Try a batch this season and make the recipe your own by experimenting with finishes and citrus varieties — the results are always delightfully fragrant and sweet.