I love how a handful of glossy candied orange slices can make even the simplest cake look party-ready, especially with a little chocolate involved. They’re bright, citrusy, and look like a bakery secret.

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I’m obsessed with candied orange slices because they hit that sweet-bitter citrus thing I can’t stop picking at. The glossy orange looks ridiculously pretty on cakes, but honestly, I love them just as much straight from the tray.

But dip them in dark chocolate and I’m gone. That snap of chocolate against sticky orange peel?

So good. I like that they feel fancy without acting precious, and they bring serious colour to anything I’m serving.

And yes, I will absolutely make extra because the “decorations” have a habit of disappearing before dessert even makes it to the table.

Ingredients

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Oranges bring the sunshine, with bright citrus flavor and a chewy, glossy peel.
The peel turns tender and candy-like, not bitter, when it’s treated right.
Sugar gives that classic sparkle and helps the slices set up beautifully.
Basically, it’s what makes them feel like a real little treat.
Water keeps the syrup smooth, so the oranges cook gently instead of scorching.
Extra sugar adds a pretty crunch, if you like that frosted bakery look.
Dark chocolate brings a rich edge that balances the sweet orange nicely.
Semisweet chocolate works too, especially if you want it a little softer-tasting.
Plus, a bit of oil makes the chocolate smoother and easier to dip.
They’re sweet, chewy, citrusy, and honestly way easier to love than expected.

Ingredient Quantities

3 large oranges, washed (about 1.5 to 2 pounds / 700 to 900 g)

2 cups granulated sugar (400 g) for the syrup

2 cups water (480 ml)

Extra granulated sugar, about 1/4 cup (50 g), for coating, optional

8 ounces dark or semisweet chocolate (225 g) for dipping, optional

1 tablespoon vegetable oil or coconut oil to thin the chocolate, optional

How to Make this

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1. Trim the ends of the oranges and slice them crosswise about 1/8 to 1/4 inch thick, removing seeds as you go.

2. In a wide saucepan combine 2 cups granulated sugar and 2 cups water and bring to a simmer, stirring until the sugar dissolves.

3. Add the orange slices in a single layer, bring the liquid back to a gentle simmer, cover and simmer for 10 minutes.

4. Uncover and simmer gently, flipping slices occasionally, until the rinds become translucent and the syrup has thickened slightly, about 30 to 45 minutes total depending on thickness.

5. Using tongs or a slotted spatula transfer the slices to a wire rack set over a baking sheet to catch drips and let them cool and dry for 2 to 4 hours or until tacky but not wet.

6. If coating in sugar, toss or sprinkle the cooled slices with about 1/4 cup extra granulated sugar so both sides are lightly coated; shake off excess and return to the rack to finish drying for another hour.

7. To dip in chocolate, line a tray with parchment. Melt 8 ounces chocolate gently in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth; stir in 1 tablespoon vegetable or coconut oil to thin if needed.

8. Dip half or the desired portion of each candied slice into the melted chocolate, letting excess drip off, then place on the parchment to set.

9. Let chocolate set at room temperature or chill briefly until firm. Store candied slices in an airtight container between layers of parchment for up to 1 week.

Equipment Needed

1. Cutting board
2. Sharp chef knife (or mandoline for even slices)
3. Wide saucepan with lid
4. Tongs and a slotted spatula
5. Wire cooling rack and baking sheet (to catch drips)
6. Small bowl for extra sugar coating
7. Heatproof bowl for melting chocolate
8. Parchment paper–lined tray (for setting chocolate)
9. Measuring cups and measuring spoons

FAQ

Can I make candied orange slices with thin skinned or seedless oranges? Yes. Thinner skinned or seedless oranges can be used; reduce simmer time by a few minutes if slices are very thin so they do not become translucent and fragile.

How long do candied orange slices keep and how should I store them? Store in an airtight container at room temperature for up to 1 week. For longer storage, layer between parchment and refrigerate up to 3 weeks or freeze for up to 3 months, thawing at room temperature before serving.

My slices taste bitter. How can I prevent or fix bitterness? Bitterness usually comes from pith. Trim thick white pith when slicing and blanch slices in boiling water 1 to 2 times before simmering in syrup to reduce bitterness.

Do I have to coat the slices in extra sugar and will that make them too sweet? Coating in extra sugar is optional and gives a sparkly, less-sticky finish. It adds surface sweetness but the interior remains balanced because the syrup is already set. Skip it if you prefer less sugar.

How do I get chocolate smooth for dipping? Melt chocolate gently in a double boiler or microwave in short bursts, stirring until smooth. Stir in up to 1 tablespoon oil to thin if needed, then dip and chill until set.

Can I substitute sugar in the syrup with alternatives like honey or maple syrup? Sugar is best because it forms the right syrup texture and helps crystallize the surface if desired. You can try honey or maple but the texture, flavor, and clarity will change and setting time may increase.

Candied Orange Slices (with Video) · Chef Not Required… Recipe Substitutions and Variations

Oranges: blood oranges for a floral, berry note; clementines or tangerines for smaller, sweeter slices; grapefruit for a tart, slightly bitter alternative
Granulated sugar (syrup): light brown sugar for a deeper caramel flavor; coconut sugar for a less refined option; honey or maple syrup as liquid sweeteners but simmer gently and reduce other liquid slightly
Water: replace with freshly squeezed orange juice or a mix of juice and water for extra citrus boost; or use lightly brewed chamomile or black tea for subtle aromatic complexity
Dark chocolate for dipping: milk chocolate for a sweeter coating; white chocolate for visual contrast; melted carob or almond chips for a nutty or allergy friendly substitute

Pro Tips

– Slice evenly and with confidence: use a sharp chef s knife and aim for consistent thickness so all slices cook and dry at the same rate. If some are thicker, they will need much longer and can become chewy while thinner ones turn brittle.

– Keep the simmer very gentle and be patient: a low, steady simmer prevents the peel from getting tough and helps the syrup concentrate slowly. If the liquid is bubbling hard, lower the heat and skim any foam so the slices stay clear and glossy.

– Drying is part of the flavor and texture: don t rush it. Let slices become tacky before sugaring or chocolateing so coatings adhere properly. If humidity is high, extend drying time or finish in a low oven at 170 F / 75 C for 15 to 30 minutes.

– For the cleanest sugar coating and snappiest chocolate finish: shake off excess sugar well and let coated slices rest until fully dry. If dipping in chocolate, use a small amount of neutral oil to loosen very thick melted chocolate rather than overheating it, and work quickly so the chocolate sets with a shiny surface.

– Store thoughtfully: layer slices between sheets of parchment in an airtight container and keep in a cool place. If moisture accumulates, separate the slices and re-dry briefly to avoid stickiness or bloom on the chocolate.

Candied Orange Slices (with Video) · Chef Not Required… Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

Servings

servings

Calories

294

kcal

Equipment: 1. Cutting board
2. Sharp chef knife (or mandoline for even slices)
3. Wide saucepan with lid
4. Tongs and a slotted spatula
5. Wire cooling rack and baking sheet (to catch drips)
6. Small bowl for extra sugar coating
7. Heatproof bowl for melting chocolate
8. Parchment paper–lined tray (for setting chocolate)
9. Measuring cups and measuring spoons

Ingredients

3 large oranges, washed (about 1.5 to 2 pounds / 700 to 900 g)
2 cups granulated sugar (400 g) for the syrup
2 cups water (480 ml)
Extra granulated sugar, about 1/4 cup (50 g), for coating, optional
8 ounces dark or semisweet chocolate (225 g) for dipping, optional
1 tablespoon vegetable oil or coconut oil to thin the chocolate, optional

Directions

Trim the ends of the oranges and slice them crosswise about 1/8 to 1/4 inch thick, removing seeds as you go.
In a wide saucepan combine 2 cups granulated sugar and 2 cups water and bring to a simmer, stirring until the sugar dissolves.
Add the orange slices in a single layer, bring the liquid back to a gentle simmer, cover and simmer for 10 minutes.
Uncover and simmer gently, flipping slices occasionally, until the rinds become translucent and the syrup has thickened slightly, about 30 to 45 minutes total depending on thickness.
Using tongs or a slotted spatula transfer the slices to a wire rack set over a baking sheet to catch drips and let them cool and dry for 2 to 4 hours or until tacky but not wet.
If coating in sugar, toss or sprinkle the cooled slices with about 1/4 cup extra granulated sugar so both sides are lightly coated; shake off excess and return to the rack to finish drying for another hour.
To dip in chocolate, line a tray with parchment. Melt 8 ounces chocolate gently in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth; stir in 1 tablespoon vegetable or coconut oil to thin if needed.
Dip half or the desired portion of each candied slice into the melted chocolate, letting excess drip off, then place on the parchment to set.
Let chocolate set at room temperature or chill briefly until firm. Store candied slices in an airtight container between layers of parchment for up to 1 week.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.