Last updated on November 4th, 2025.
Candied orange slices have a sticky, chewy texture with just enough bite to feel satisfying. The peel softens into a sweet, slightly sticky layer, while the flesh turns almost jelly-like smooth, glossy, and bursting with bright, tangy sweetness balanced by a bright orangey citrus bitterness.
Candied orange slices are bursting with bright citrus flavor and make a delightful treat to serve in small ceramic dishes after dinner, during dessert. Picture a table filled with beautiful small ceramic bowls of candied cashews, chocolate-covered pecans, and other sweet bites.
They also add a wonderful chewy texture and a boost of orange flavor to baked goods like these cream cheese orange scones, all while being simple, budget-friendly, and easy to make.
Two Ingredients, Three steps Recipe
To make this recipe you only need two ingredients: oranges, and granulated sugar. And only three steps to make it:
- Slice the orange to 1/4-inch rounds.
- Cook the sugar and water until the sugar is completely dissolves, then add the orange slices.
- Coat the sticky sounds in sugar.
Tips
I made this recipe many many times, and here are my tips and notes to for no fail recipe:
- Do not stir the sugar and water. Or else, the sugar might crystalize and the texture will be brittle and clumpy instead of smooth and sticky.
- The thickness of the pith determines how bitter your candied oranges will be. If you enjoy that slightly bitter edge, choose oranges with thicker skin. You can check the pith’s thickness in two simple ways: first, by looking at the peel: smoother skin usually means a thinner pith; second, by giving the orange a gentle squeeze: if it feels soft and juicy, the pith is likely thin.
- Do not cook the slices over 60 minutes. If cooked for too long, the slices might lose their definition. Also, the moisture might evaporate and the sugar will turn into sticky syrup that is hard to chew.
Yields and Storage
This recipe yields 12-16 orange slices, depending how big the oranges are. Once you remove the oranges, you can reuse the water and add more slices.
Store the oranges in an airtight container, or a zip bag at room temperature for up to three weeks, or freeze for up to eight weeks.
Two Ingredients Candied Orange Slices
Ingredients
- 2 Medium Oranges
- 3 Cups (600g) Granulated sugar, divided
- 2 Cups (480ml) Water
Instructions
- Wash and pet dry the oranges, then slice each to 1/inch thick slices.
- In a 16-inch wide saucepan, measure 2 cups (400g) of sugar, then pour over the water.
- Place over the stove top and cook over medium-high until the sugar has completely dissolved. Do not stir the sugar, if needed swirl the pan. Stirring the sugar might cause it to crystalize.
- Line the orange slices in an even one layer in the sugar syrup. Cook until it reached a boil.
- Reduce the heat to low and simmer for 45 minutes.
- Transfer the orange slices over a wire rack and let them chil for 5 minutes.
- Place the remaining cup of sugar (200g) in a wide bowl, then coat each slice with sugar.
- Place the coated orange slices back over the wire rack, let cool completely, then store in an airtight container for up to three weeks at room temperature.
Notes
- Avoid stirring the sugar and water mixture. Doing so can cause the sugar to crystallize, resulting in a brittle, grainy texture instead of a smooth, sticky one.
- The pith’s thickness determines how bitter your candied oranges will be. If you like a touch of bitterness, pick oranges with thicker skin. To check the pith’s thickness, look at the peel: smoother skin usually means a thinner pith. You can also gently squeeze the orange; if it feels soft and juicy, the pith is likely thin.
- Do not cook the slices for more than 60 minutes. Overcooking can make them lose their shape as the moisture evaporates, leaving the sugar to harden into a chewy, sticky syrup.
- The slices can overlap each other, so you can double and triple the recipe as long as you pan is big enough.
- Store at room temperature for up to three weeks.
