This classic homemade orange candy is one of those tiny rituals that turns a simple piece of fruit into something celebratory. I first learned this method from my grandmother, who kept a jar of translucent orange rounds on the counter during winter holidays. The process is straightforward — thinly sliced oranges are simmered slowly in a clear sugar syrup until the peel and flesh become jewel-like and tender — but the result is unexpectedly luxurious: sweet and slightly tangy, with a delicate chew and a bright citrus aroma that fills the kitchen.

I discovered my own tweaks while preserving a basket of late-season tangelos. I started slicing very thin with a mandoline and extended the simmer time a little to let the syrup penetrate fully. When I finished a batch and offered the first slice to my neighbor, she closed her eyes and said the flavor transported her back to childhood. These candies are special because they’re simple pantry alchemy — sugar, water, and fruit — yet they present beautifully and store well. They make thoughtful gifts tucked into small boxes, they add a sophisticated note to desserts, and they are wonderfully snackable straight from the jar.

Ingredients

• 3 small oranges or tangelos (about 18–20 slices): Choose thin-skinned, firm fruit with a bright aroma. Navel, Valencia, or tangelos work well; look for oranges that feel heavy for their size — that means they’re juicy. I often buy organic when possible to avoid wax on the peel; if you use conventionally grown fruit, scrub the skins well and peel thinly where necessary.
• 3 cups granulated sugar: Regular white sugar gives the cleanest, glassy finish. Avoid substitutes like brown sugar which will darken the syrup and change the flavor. If you prefer a slightly lighter finish, superfine sugar dissolves faster, but standard granulated is perfectly fine.
• 3 cups water: Use filtered water if your tap water has a strong taste. The syrup should be clear and neutral so the orange flavor is the star.
• Optional coatings: Extra granulated sugar for dusting, or 4–6 ounces melted dark chocolate for dipping. A pinch of flaky sea salt adds a lovely contrast if you dip in chocolate.

Instructions

Step 1 — Slice the oranges: Rinse the fruit and dry thoroughly. Using a sharp chef’s knife or a mandoline, cut into 1/4-inch (about 6 mm) rounds. Aim for uniform thickness so the slices poach evenly; thinner slices turn translucent faster but are more fragile. If any seeds appear, remove them carefully so they don’t cloud the syrup during cooking. Arrange the slices flat on a plate as you work. Step 2 — Make the simple syrup: In a medium saucepan, combine 3 cups sugar and 3 cups water. Stir over medium heat until the sugar dissolves and the mixture comes to a gentle boil. Once boiling, reduce heat so the syrup is at a very gentle simmer — you want small steady bubbles, not a roaring boil. A rolling boil will agitate the slices and make them tear. Step 3 — Poach the slices: Gently add the orange rounds to the syrup in a single layer. If they overlap, rearrange them with tongs; overlapping will prevent even cooking. Maintain a low simmer and cook for 45–60 minutes, turning the slices occasionally with tongs so both sides become translucent. The edges should look clear and glassy and the flesh should feel tender when pressed lightly. Watch the syrup level and add a tablespoon or two of hot water if it reduces too fast. Step 4 — Dry the slices: Using tongs or a slotted spoon, transfer the cooked slices to a wire rack set over a sheet pan to catch drips. Separate any sticking pieces gently. Leave uncovered at room temperature to dry for 24–48 hours, depending on humidity, until the surfaces are tacky but set. A drier climate will require less time; in humid weather allow the full 48 hours or use a cool oven (turned off) with the door ajar to accelerate drying slightly. Step 5 — Finish and store: When tacky and set, you can leave the slices plain, roll them in granulated sugar for a frosted look, or dip one edge in melted dark chocolate and sprinkle with flaky sea salt. Store stacked in a single layer or separated with parchment paper in an airtight container at room temperature for up to 2 weeks, or refrigerate to extend shelf life.

Storage Tips

Store the finished slices in a single layer or separated with parchment paper in an airtight container. At room temperature they keep well for up to two weeks in a cool, dry place away from direct sunlight. To extend shelf life store in the refrigerator for up to one month, but note that refrigeration can make the texture firmer — bring to room temperature before serving to restore tenderness. For long-term storage, freeze flat between sheets of parchment in a sealed container for up to three months; thaw on the counter and pat away any surface moisture with a paper towel.

Ingredient Substitutions

If you don’t have small oranges or tangelos, use blood oranges, mandarins, or clementines — adjust cooking time if the slices are thinner. For a lighter-sweet finish, replace up to 1 cup of granulated sugar with superfine sugar which dissolves faster; avoid using honey or maple syrup as their flavor and color will change the appearance. If you prefer a lower-sugar version, reduce sugar by 25% but understand the texture and shelf stability will change and the slices may be less glossy.

Serving Suggestions

Serve plain as a bright palate cleanser with tea, or roll in sugar and arrange on a cheese board alongside soft cheeses like ricotta or mascarpone. Dip half in melted dark chocolate and sprinkle with flaky sea salt for a refined treat that pairs beautifully with espresso or a dessert wine. For a festive touch, thread several slices on a skewer and surround with nuts for a simple cocktail garnish or use as a decorative topper on bundt cakes and pavlovas.

Cultural Background

Candied citrus has a long history in Mediterranean and Middle Eastern cuisine where preserving fruit in sugar or honey was a way to enjoy seasonal produce year-round. In Europe, candied peels and slices became associated with holiday baking and confectionery; Italian panettone and French fruitcakes often feature preserved citrus. The technique in this version — gently poaching thin rounds in a clear syrup until translucent — emphasizes the fruit’s natural flavor rather than heavy spicing, creating a simple, elegant confection that’s both traditional and modern.

Seasonal Adaptations

In winter, use blood oranges and add a cinnamon stick to the simmering syrup for a warm note; remove the stick before adding slices. In spring or summer, try Meyer lemons for a floral brightness and shorten simmering time for thinner skins. For autumnal variations, poach in a light spiced syrup with star anise and clove then finish with a dusting of crystallized ginger. These small shifts transform the same technique to match seasonal menus and pairings.

Meal Prep Tips

Make slices ahead of time and store them in a sealed jar at room temperature for gifts or plated desserts. Reserve the flavored syrup in a sterilized jar in the fridge for up to two weeks and use it to sweeten cocktails, iced tea, or drizzle over pancakes. When making a larger batch, stagger the slices on multiple wire racks so air circulates freely. If preparing for a party, candy the fruit two days before serving so they reach the perfect tacky texture on the day.

At the end of a quiet afternoon in the kitchen, I love arranging a few translucent slices on a small plate with a spoon of dark chocolate for dipping — it’s a simple, elegant pleasure. Share them, gift them, or keep them all to yourself: they’re one of those small, handmade luxuries that make any day feel a touch more festive.