- Wash oranges thoroughly.
- Slice into thin rounds (about ¼ inch / 5–6 mm).
- Remove seeds carefully.
- If you prefer less bitterness, trim a little of the white pith from the edges (optional).
🍲 Step 2: Blanch the Orange Slices
- Bring a pot of water to a boil.
- Add orange slices and boil for 5 minutes.
- Drain completely.
Why blanch?
This softens the peel and removes excess bitterness for a smoother candy flavor.
🍯 Step 3: Make the Sugar Syrup
- In a wide saucepan, combine sugar and water.
- Heat over medium, stirring until sugar dissolves.
- Bring to a gentle simmer (not a hard boil).
🍊 Step 4: Candy the Oranges
- Add blanched orange slices to the syrup in a single layer.
- Reduce heat to low.
- Simmer gently for 45–60 minutes.
- Turn slices occasionally so they cook evenly.
- Oranges are ready when:
- They look translucent
- Syrup is thick and glossy
Add lemon juice in the last 5 minutes if using.
🧁 Step 5: Dry the Candy
- Remove orange slices with a fork or tongs.
- Place on parchment paper or a wire rack.
- Let dry at room temperature for 6–12 hours (or overnight).
Optional:
Roll slices in sugar while still slightly sticky for a classic sparkling finish.
🍽️ How to Enjoy
- Eat as a sweet snack
- Serve with tea or coffee
- Chop and add to cakes or cookies
- Dip half in melted chocolate for an extra-special treat
- Gift in jars or bags for holidays
❄️ Storage
- Store in an airtight container
- Room temperature: up to 1 week
- Refrigerator: up to 3 weeks
⭐ Final Result
You’ll get soft, chewy, glossy orange candies with a deep citrus aroma and a perfectly balanced sweet-tart flavor. A true old-fashioned treat that never goes out of style.
🔄 Variations
- Orange Peel Candy: cut peel into strips only
- Spiced Version: add cinnamon stick or cloves to syrup
- Honey Sweetened: replace half the sugar with honey
- Chocolate-Dipped: dip dried slices in dark chocolate
If you want a sugar-reduced version, no-peel method, or quick stovetop shortcut, just tell me 🍊🍬✨