These candied orange slices are as gorgeous as they are delicious. Slowly simmered in a spiced syrup infused with cardamom and rosewater, then gently dehydrated for the perfect chewy texture. Next, they're dipped in rich dark chocolate to make an irresistible treat that's equal parts elegant and indulgent. Then try this decadent cardamom syrup!
These candied orange slices are something to be admired! Although they look impressive, they're really easy to make and add a bit of sophistication to any snack board or Christmas charcuterie board!
The orange slices are "candied" in a similar fashion to these candied figs, but these require much less time to prepare. The slices are simmered in a delicious spiced orange syrup, then dried, either using a dehydrator, oven, or on a cooling rack.
Enjoy these candied orange slices as-is, dipped in chocolate, or coated in granulated sugar. You can also chop them, then add the candied orange peel to cannoli, waffles, or other desserts.
Candied orange slices make a beautiful (and delicious) gift. After all, who wouldn't love receiving a little bag of these jewel-like treats?
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Ingredients & Substitutions
- Oranges: I used both Clementine oranges and small navel oranges. Of the two, the navel oranges held up better. You can also try tangelos and blood oranges. But the most important factor is to use small oranges that are firm and seedless. They will be much easier to slice.
- Sugar: You will need 2 cups of granulated sugar.
- Aromatics: Whole cloves, a cinnamon stick, cardamom pods, and rose water (optional).
- Chocolate: Melted dark chocolate chips or wafers for dipping the candied orange slices into. You can also use a mixture of dark and white chocolate.
- Salt: If you prefer salty-sweet treats, sprinkle the candied orange slices with sea salt or kosher salt just before serving them.
How to Make Candied Orange Slices
- Using a mandoline or a sharp knife, slice oranges into thin rounds (approximately ⅛ -¼" thick); discard ends.
- Add water to a large pot, then bring to a boil. Add orange slices and set a timer for 3 minutes. After 3 minutes, remove the orange slices and dunk them immediately into an ice bath for 3 minutes.
Pro Tip: If using a knife, try to keep the slices uniform in size. You should be able to get 8 to 10 slices per orange.
- Make a simple syrup by combining sugar, two cups of water, spices, and rose water (optional) in a large pot or a deep, wide pan. Bring the mixture to a boil, then simmer gently over low heat until the sugar dissolves.
- Add orange slices to the syrup, then simmer gently for 45-60 minutes, or until translucent around the rinds.
Pro Tip: Make sure you use a wide pot, large enough to accommodate the oranges without overcrowding them, and stir the oranges so they can cook evenly and stay submerged in the syrup.
- Carefully remove orange slices with a slotted spoon, allowing excess syrup to drip back into the pot. Arrange on dehydrator trays, spacing evenly, and dehydrate at 135°F for 3 hours or until slightly tacky.
- Arrange candied orange slices in a single layer on a parchment paper or wax paper-lined baking sheet. Drizzle with melted chocolate or dunk halfway into melted chocolate, then allow to dry.
Pro Tip: If you don't have a dehydrator, air-dry the candied orange slices on a wire rack until dry, which can take anywhere from 24 to 48 hours.
Another option is to coat the candied orange slices in granulated sugar, which will eliminate some of the stickiness. You can also sprinkle the orange slices with kosher salt once dipped in chocolate.
How to Store Candied Orange Slices
Once the chocolate has hardened, store the orange slices in an airtight container in the refrigerator.
What Can You Do with Leftover Orange Syrup?
Remove spices from orange syrup, then strain through a fine mesh sieve and into a small flip-top bottle. Store in the refrigerator. The orange-infused syrup can be used in cocktails, mocktails, and to sweeten lavender tea. Or drizzle it over pancakes, desserts, or this delicious orange bundt cake instead of the orange glaze.
FAQs
Most likely, this is because your orange slices need to be dried for a longer period of time, either with a dehydrator or on a wire rack.
Candied orange slices last up to two months, especially when refrigerated in an airtight container.
Pro Tips
- Although you can technically skip blanching the orange slices, this step helps to eliminate most of the bitterness from the pith (the white part of the orange).
- If you don't dip the orange slices in chocolate, they can be stored at room temperature in an airtight container.
- You can also coat the orange slices in granulated sugar, which will eliminate some of the stickiness. Or sprinkle with kosher salt once dipped in chocolate.
- Use candied orange slices to decorate cakes and scones.
- Candy orange slices can also be chopped and sprinkled over yogurt, ice cream, or chocolate pudding!
More Homesteading Recipes
If you enjoy these candied orange slices, check out these related recipes!
Recipe
Candied Orange Slices
Ingredients
- 3 small oranges (firm, sliced)
- 2 cups water
- 2 cups granulated sugar
- 1 cinnamon stick
- 3 cardamom pods
- 3 whole cloves
- 2 teaspoon rose water (optional)
- 1 cup dark chocolate chips
- 1 teaspoon kosher salt
- 1 cup granulated sugar (for dipping, optional)
Instructions
- Using a mandoline or a sharp knife, slice oranges into thin rounds (approximately ⅛ -¼" thick); discard ends.
- Add water to a large pot, then bring to a boil. Add orange slices and set a timer for 3 minutes. After 3 minutes, remove the orange slices and dunk them immediately into an ice bath for 3 minutes.
- Make a simple syrup by combining sugar, two cups of water, spices, and rose water (optional) in a large pot or a deep, wide pan. Bring the mixture to a boil, then simmer gently over low heat until the sugar dissolves.
- Add orange slices to the syrup, then simmer gently for 45-60 minutes, or until translucent around the rinds.
- Carefully remove orange slices with a slotted spoon, allowing excess syrup to drip back into the pot. Arrange on dehydrator trays, spacing evenly, and dehydrate at 135°F for 3 hours or until slightly tacky.
- Arrange orange slices in a single layer on a parchment paper or wax paper-lined baking sheet. Drizzle with melted chocolate or dunk halfway into melted chocolate, then allow to dry.
Notes
- If using a knife, try to keep the slices uniform in size. You should be able to get 8 to 10 slices per orange.
- Make sure you use a wide pot, large enough to accommodate the oranges without overcrowding them, and stir the oranges so they can cook evenly and stay submerged in the syrup.
- Although you can technically skip blanching the orange slices, this step helps to eliminate most of the bitterness from the pith (the white part of the orange).
- If you don't have a dehydrator, air-dry the orange slices on a wire rack until dry, which can take anywhere from 24 to 48 hours.
- If you don't dip the orange slices in chocolate, they can be stored at room temperature in an airtight container.
- You can also coat the orange slices in granulated sugar, which will eliminate some of the stickiness. Or sprinkle with kosher salt once dipped in chocolate.
- Use candied orange slices to decorate cakes and scones.
- Candy orange slices can also be chopped and sprinkled over yogurt, ice cream, or chocolate pudding!
Hilda Sterner says
I hope you enjoy this recipe!
Heidi says
Love making these during the holidays!
Hilda Sterner says
Same, enjoy!