These Caramelised Candied Orange Slices are surprisingly simple to make and wonderfully versatile. Tender, chewy and citrusy, they make a beautiful decoration for cakes and desserts, add brightness to savoury dishes when chopped, and work perfectly as an after-dinner sweet—especially when dipped in dark chocolate.
I used to make candied orange slices every week for my cake stall. They were my favourite finishing touch for an orange polenta cake, and customers loved them—often stating the slices were almost as popular as the cake itself. The method is straightforward: slice the oranges, simmer them in sugar syrup, and dry them out in a low oven.
Below you’ll find guidance on the best oranges to choose, how thin to slice them, and how to get reliably translucent, chewy results every time. Once you try this method you’ll understand why these slices are worth making again and again.
Why You’ll Love These Caramelised Orange Slices
- Sweet, tangy and caramelised — and yes, the rind is edible and delicious.
- Quick and easy: a few simple steps and minimal ingredients.
- Highly versatile — decorate cakes and tarts, garnish cocktails, or chop and stir into biscuits and baked goods.
- Make-ahead friendly: prepare a large batch when citrus is in season and store them for weeks.
- Works with most citrus varieties — experiment with different oranges, mandarins, lemons or limes.
Ingredients
This recipe uses just three ingredients:
- Oranges (see notes below on varieties and waxing)
- White sugar — caster sugar works well
- Water
What Kind of Oranges Work Best?
All oranges will candy successfully, but firmer, juicier varieties give the best results. I often use blood oranges or navel oranges, and mandarins also work well if you prefer smaller slices. If available, choose organic and unwaxed fruit. If your oranges are waxed, scrub the peel thoroughly before using.
How to Make Caramelised Candied Orange Slices
Summary: slice the oranges thinly, simmer them gently in a simple sugar syrup until tender, then dry them in the oven until slightly translucent and tacky.
Preheat the oven to 150°C (130°C fan / gas mark 2 / 300°F). Slice 2–3 large oranges into thin rounds, about 2–3mm thick, and remove any seeds.
In a medium saucepan combine 200g (1 cup) caster sugar with 240g (1 cup) water. Heat over medium until the sugar dissolves and the syrup becomes clear. Add orange slices in two batches so they can fully submerge. Bring back to a gentle boil, then reduce the heat and simmer for 10 minutes.
Use tongs to transfer the cooked slices to a wire rack to drain briefly, reserving the syrup for other uses. Once drained, arrange the slices on a baking sheet lined with parchment, in a single layer so they don’t touch. Bake for 10 minutes, flip each slice, then bake another 10 minutes. Remove and allow to cool completely — they should be just translucent and slightly sticky.
Tips and Troubleshooting
For the best appearance and texture, slice the oranges as thinly as you can manage while staying safe. A very sharp knife is all you need. Thicker slices will take longer to dry and will be less translucent.
Trim the ends of each orange to create level slices. Use a saucepan just wide enough that the syrup covers the slices — this helps them candy evenly.
Drain the slices on a rack before transferring to parchment; this removes excess syrup and helps them dry smoothly in the oven. Watch smaller slices carefully during the oven step — if they start to crisp remove them early. Properly candied slices are slightly sticky and translucent; if they crisp up they’re still tasty but chewier.
How To Use Candied Orange Slices
- Decorate orange cakes, tarts or cheesecakes for a professional finishing touch.
- Spoil a bowl of ice cream or a serving of granola with a slice on top.
- Chop and fold into cookie dough, muffins or sweet breads for bursts of citrus.
- Use as an elegant cocktail garnish — they make drinks look and taste special.
Dark Chocolate Candied Orange Slices
Dipping candied oranges in dark chocolate transforms them into a decadent after-dinner sweet or a thoughtful homemade gift. Melt about 50g dark chocolate, dip each cooled slice halfway or fully, and lay on parchment to set. Finish with a sprinkle of flaky sea salt if you like a sweet-salty contrast.
How to Use the Leftover Orange Syrup
Don’t discard the syrup — it’s a flavourful ingredient. Use it to brush cakes, stir into cocktails or mocktails, spoon over yogurt or porridge, drizzle on pancakes, or reduce it further to glaze roasted fruit. It keeps for several weeks in the fridge.
FAQs
If possible choose seedless varieties. If your oranges have seeds, remove them before cooking — seeds can tear the flesh and affect appearance and texture.
Store cooled slices in an airtight container at room temperature for several weeks. Make sure they’re completely dry before storing. If you suspect any remaining moisture, keep them refrigerated.
Yes. Lemon, lime and grapefruit slices all candy well using the same method; adjust cooking times slightly for thicker rinds or larger fruit.
Yes. Candied orange slices store well and can be made days or weeks in advance for decorating or gifting.
Yes. The rind becomes tender and pleasantly flavoured after candying; the gentle caramelisation tones down any bitterness.
More Candying Recipes You’ll Love
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Homemade Stem Ginger in Syrup -
Homemade Mixed Peel
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Homemade Glacé Cherries
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Homemade Crystallised Ginger
Caramelised Candied Orange Slices — Recipe
These candied orange slices are chewy, glossy and full of citrus flavour. They make an impressive decoration and a delicious snack.
Ingredients
- 3 oranges
- 200 g caster sugar
- 240 g water
Instructions
- Wash the oranges and slice into thin rounds (about 2–3mm). Remove seeds if present.
- Combine the sugar and water in a medium saucepan over medium heat, stirring until the sugar dissolves and the syrup becomes clear.
- Add orange slices in two batches so they can lie flat and be fully submerged. Bring to a boil, then reduce to a simmer and cook for 10 minutes.
- Remove slices with tongs or a slotted spoon and place on a wire rack to drain. Reserve the syrup.
- Preheat the oven to 150°C (130°C fan / 300°F). Arrange drained slices on a baking tray lined with parchment in a single layer.
- Bake for 10 minutes, flip each slice, then bake for a further 10 minutes until just translucent and slightly tacky.
- Allow to cool completely before storing or dipping in chocolate.
Notes
Use organic or unwaxed oranges where possible. If the slices are still moist when stored, refrigerate to extend shelf life. The leftover syrup is flavourful—keep it for glazes, drinks or pouring over desserts.