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These Caramelised Candied Orange Slices are so versatile and an easy recipe to make. These gorgeously chewy citrusy treats that are beautiful when used to decorate cakes and desserts and equally delicious diced up savoury dishes. You can also eat them just as they or dipped in melted chocolate to enjoy after dinner.
Jump to:
- Why You’ll Love This Recipe
- Ingredients
- What Kind of Oranges Work Best?
- How to Make Caramelised Candied Orange Slices
- Expert Tips
- How To Use Candied Orange Slices
- Dark Chocolate Candied Orange Slices
- How to Use the Leftover Orange Syrup
- FAQs
- More Candying Recipes You'll Love
- Caramelised Candied Orange Slices
I would make these Candied Orange Slices every single week when I had my cake stall as I used them to decorate a weekly favourite – an Orange Polenta Cake. I would have to make sure I decorated the cake with enough slices so that each customer would get at least two – they were almost as popular as the cake itself!
There are just a few simple steps to this recipe. You just need to slice the oranges, simmer them in a simple sugar syrup then dry them out in the oven.
I’ll take you through the best oranges to use, how thick to cut your oranges and how to make them flawlessly every time.
Once you make them and see how easy it is, I assure you will be making them time and time again.
Why You’ll Love This Recipe
- Sweet and tangy flavour – and yes – you can eat the rind!!
- So easy – there are just a few simple steps to this recipe.
- Versatile – there are so many ways you can use these Caramelised Orange Slices, whether you use them to decorate your cakes or just to enjoy as a sweet snack.
- Perfect for citrus season when you have extra oranges at your disposal as you can make a large batch of these orange slices and store them in the fridge.
- This recipe works with any of the different varieties of oranges, you could even try it with another kind of citrus!
Ingredients
This recipe only needs 3 ingredients:
- Oranges.
- White sugar. I like using caster sugar.
- Water. Tap water is fine.
What Kind of Oranges Work Best?
I have made these Candied Orange Slices with all kinds of oranges. Blood oranges and navel oranges are my go-to as that is what is available to me in the UK. I have also made them with mandarin oranges when I was in a pinch and they were just as good. However, if you are based in the US then Cara Cara oranges are delicious too.
If you can get hold of organic oranges even better. But you definitely need to choose ones which are unwaxed. You can give the oranges a little scrub if waxed oranges are all that is available to you.
How to Make Caramelised Candied Orange Slices
​For full recipe instructions go to the recipe card at the end of this post.
- Preheat oven to 150°C (130°C for fan-assisted ovens, gas mark 2, or 300°F).
- Slice 2 large oranges into thin slices, removing any seeds.
- In a medium saucepan, dissolve 200g (1 cup) caster sugar in 240g (1 cup) of water over medium-high heat to create a sugar syrup.
- Submerge orange slices in the sugar syrup in two batches, bringing it to a boil, then simmer for 10 minutes.
- Use tongs to remove the candied orange slices, reserving the syrup.
- Place slices on a wire rack to cool.
- Transfer all candied orange slices to a baking sheet lined with parchment paper.
- Bake for 10 minutes, flip the slices, and bake for another 10 minutes then remove from the oven.
- Let the candied orange slices cool completely.
Expert Tips
- The orange slices need to be as thin as you can (2-3mm) whilst adhering to knife safety. You don’t need any special equipment just a really sharp knife. Thick slices are fine too - they just take a little longer to dry in the oven and they tend not to have the attractive translucent effect.
- I recommend topping and tailing your orange so you can start with a nice even slice.
- Your sugar syrup is ready when the liquid is clear as all the sugar has dissolved. It only takes a couple of minutes.
- Make sure the saucepan is small enough that the orange sugar syrup has a good depth so that the orange slices will totally submerge in the syrup.
- It’s important to move your orange slices to a cooling rack to drain slightly before adding them onto the greaseproof paper as it just means they will dry out better in the oven.
- During the oven time some of the smaller orange slices may be ready earlier than the others, if you notice they are turning crisp then just remove them and continue cooking the rest of the slices.
- They are ready when they are just going translucent but they are still a little bit sticky. If they are starting to crisp then they have been baked a little too much but don't worry - they still taste delicious - they just have
​a little more crunch! - Make sure the orange slices are completely cool before storing.
How To Use Candied Orange Slices
- They are such a great way to decorate an orange cake or any other kind of orange flavour dessert.
- They make a tasty topping to a bowl of ice cream or granola.
- They can also be chopped up and added to cookies and other baked goods.
- You can also consider using them as a lovely garnish for cocktails.
Dark Chocolate Candied Orange Slices
These little slices of heaven are such a sweet treat, especially with a little flaky sea salt sprinkled over as an after dinner treat. And if it is that time of year then they also make an excellent foodie gift over holiday season.
You just need 50g melted dark chocolate and a little salt. Dip each of the candied slices in the chocolate then leave to dry on baking parchment.
How to Use the Leftover Orange Syrup
Don't throw away your leftover syrup, there is a huge variety of ways you can enjoy this little bonus.
I've got a recipe book which details all the little and big ways you can use it up which includes lots of nifty ideas and original recipes.
FAQs
If possible use oranges that are seedless as when you remove the seeds they tear the orange flesh so they are not as attractive. But for some varieties seeds can’t be helped. In these cases, yes, I recommend you remove any seeds from the orange slices as they don’t look that nice and they’ll ruin the eating experience.
Candied orange slices can be stored in an airtight container at room temperature for several weeks. Ensure they are completely dry before storing to prevent moisture-related issues. If you are worried they are not totally dry then store in the fridge where they will keep well for a few weeks.
Absolutely! You can apply this method to other citrus fruits like lemon slices, lime slices or even grapefruit slices to create a variety of candied citrus slices.
Yes, you can prepare them in advance and store them until you're ready to use them for your recipe.
Yes, you can, it’s delicious and chewy and the bitterness is counteracted by the caramelisation process. Enjoy the whole orange slice!
More Candying Recipes You'll Love
✨Have you tried these Caramelised Orange Slices? Please leave a 5-star ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your recipe turned out and your feedback also helps other readers✨
Caramelised Candied Orange Slices
Ingredients
- 3 oranges
- 200 g caster sugar
- 240 g water
Instructions
- Wash and slice the oranges into thin rounds. Remove any seeds if necessary.
- In a medium saucepan, combine the caster sugar and water. Place the saucepan over medium heat and stir until the sugar completely dissolves, bringing it to a low boil.
- Add the orange slices to the sugar syrup in two batches. For the first batch, carefully submerge the orange slices into the sugar syrup. Bring the syrup back to a boil, then reduce the heat to a simmer. Allow the orange slices to simmer in the syrup for 10 minutes.
- Using tongs or a slotted spoon, gently remove the first batch of candied orange slices from the sugar syrup. Set them on a wire rack to drain away the excess syrup while you work on the next batch. Be sure to reserve the sugar syrup for later use, as it can either be poured over your cake or used for another purpose.
- Preheat your oven to 150°C (130°C for fan-assisted ovens, gas mark 2, or 300°F).
- Once all the orange slices have been cooked in the sugar syrup and allowed to drain for a minute or two on the wire rack, then transfer them to a baking tray lined with greaseproof paper. Arrange them in a single layer to prevent sticking.
- Bake the orange slices in the pre-heated oven for 10 minutes. Then carefully flip the slices over, and bake for an additional 10 minutes to ensure they are dry.
- Remove the candied orange slices from the oven and set them aside to cool completely.
Notes
Oranges
You can use any oranges you choose but organic and unwaxed is best. Blood oranges, navel oranges, cara cara or mandarins all work well. Ensure to remove the seeds before you begin.Expert tips
- The orange slices need to be as thin as you can whilst adhering to knife safety. You don’t need any special equipment just a really sharp knife. Thick slices are fine too - they just take a little longer to dry in the oven and they tend not to have the attractive translucent effect.
- Make sure the saucepan is small enough that the orange sugar syrup has a good depth so that the orange slices will totally submerge in the syrup.
- They are ready when they are just going translucent but they are still a little bit sticky. If they are starting to crisp then they have been baked a little too much but don't worry - they still taste delicious - they just haveÂ
​a little more crunch!
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