There’s something magic about biting into a piece of classic homemade orange candy that tastes like sunshine trapped in sugar. Bright, citrusy, and just the right amount of sweetit’s the kind of treat that makes you slow down and savor every sticky, nostalgic bite.
I first nailed this batch during a rainy February when I was testing healthier candy swaps for my niece’s birthdayturns out natural orange juice makes all the difference in flavor and color. After years writing about kitchen hacks and practical cooking, I’ve learned that candy-making isn’t scary when you use a good thermometer and don’t rush the cooling stage. The texture comes out perfectly chewy, and honestly? It’s become my go-to edible gift every holiday season.
Enjoy this Classic Homemade Orange Candy Recipe featuring easy stovetop orange jelly candies gelatin. Relish old fashioned orange slice candy chewy treats made with grandma’s orange drop candy sugar syrup for soft chewy orange fruit candy natural juice delights.
Ingredients
Scale
3 small oranges or tangelos about 18–20 slices
3 cups granulated sugar
3 cups water
Instructions
Cut the oranges into ¼ inch thick slices carefully using a sharp knife or mandoline.
In a saucepan, pour the sugar and water, then heat the mixture until sugar melts and the syrup starts boiling.
Lower the heat to a gentle simmer and gently add the orange slices in one layer. Cook for 45 to 60 minutes, turning slices occasionally, until the peel appears translucent.
Lift the slices with tongs and place them on a wire rack to dry at room temperature uncovered for one to two days until they are sticky but firm.
Optional finishing touches include rolling the slices in sugar for a frosted effect or coating them with melted chocolate and topping with flaky salt.
Notes
Small oranges or mandarins work best for neat slices
Do not reduce sugar
it is essential for preservation
Save leftover orange syrup for cocktails sparkling water or cakes
Store slices in an airtight container with parchment between layers
Not freezer-friendly
store at room temperature for up to 1 month
Prep Time:10 minutes
Cook Time:1 hour
Category:Candy
Method:Stovetop
Cuisine:European
Nutrition
Serving Size:1 slice
Calories:70
Sugar:17 g
Sodium:0 mg
Fat:0 g
Saturated Fat:0 g
Unsaturated Fat:0 g
Trans Fat:0 g
Carbohydrates:18 g
Fiber:1 g
Protein:0 g
Cholesterol:0 mg
Why You’ll Love This Homemade Orange Candy
These candied orange slices are the perfect balance of sweet and tangylike biting into a jewel made of sunshine. They’re surprisingly simple to make with just three ingredients: oranges, sugar, and water. No special equipment needed beyond a good saucepan and a little patience.
What makes this classic homemade orange candy recipe special is how forgiving it is. You don’t need a candy thermometer or any fancy techniquesjust a gentle simmer and time to let them dry. The result? Translucent, chewy slices that taste like old fashioned orange slice candy chewy treats from your childhood, but fresher and more vibrant.
Naturally vegan: No gelatin, butter, or dairyjust fruit and sugar
Multipurpose: Snack on them plain, dip in chocolate, or use as elegant cake toppers
Gift-worthy: They look stunning packaged in a clear box with parchment
Minimal cleanup: One pot, one wire rack, and you’re done
Ingredient Notes and Swaps
The beauty of this recipe is its simplicityjust three pantry staples. Small oranges or tangelos work best because they slice into neat, uniform rounds that cook evenly. Larger oranges can work too, but you’ll get fewer slices per batch and they may take slightly longer to turn translucent.
Granulated sugar is non-negotiable hereit’s not just for sweetness, it’s what preserves the fruit and creates that chewy texture. Don’t try to reduce it or swap for honey. The water dissolves the sugar into a syrup that infuses the orange slices during the long simmer.
Start by slicing your oranges into ¼-inch rounds with a sharp knife or mandolineconsistency matters here for even cooking. In a wide saucepan, combine the sugar and water, then heat until the sugar dissolves and the syrup starts to bubble gently.
Reduce the heat to a low simmer and add the orange slices in a single layer. Let them cook for 45 to 60 minutes, turning occasionally with tongs, until the peel becomes translucent and the slices look almost glass-like. This slow simmer is where the magic happensthe sugar syrup penetrates the fruit and transforms it into candy.
Remove the slices carefully and arrange them on a wire rack set over a baking sheet to catch drips. Let them dry uncovered at room temperature for 24 to 48 hours until they’re tacky but no longer wet. Resist the urge to refrigeratethey need air circulation to set properly.
Step
Time
What to Look For
Slice oranges
5 min
Even ¼-inch thickness
Make sugar syrup
5 min
Sugar fully dissolved, gentle boil
Simmer orange slices
45–60 min
Peel turns translucent, glossy
Dry on rack
24–48 hours
Tacky but set, not wet
Troubleshooting and Kitchen Hacks
Slices won’t turn translucent? Keep simmeringsome oranges have thicker peels and need the full 60 minutes or even a bit more. Just make sure the heat stays low so the syrup doesn’t caramelize too quickly.
Slices are sticky even after drying? Roll them in granulated sugar for a frosted finish that makes them easier to handle and store. This also gives them that classic candied look.
Pro Tip: Save the leftover orange syrup! It’s liquid gold for cocktails, drizzling over cakes, or adding to sparkling water. Store it in a jar in the fridge for up to two weeks.
Serving Ideas and Storage Tips
These candied slices are stunning on their own, but they also shine as garnishes on cakes, yogurt bowls, or cheese platters. Dip them halfway in melted chocolate and sprinkle with flaky salt for an elegant twist that balances the sweetness beautifully.
Store your finished slices in an airtight container at room temperature with parchment paper between layers to prevent sticking. They’ll keep for up to one monththough in my experience, they never last that long.
Storage Method
Duration
Notes
Room temperature (airtight)
Up to 1 month
Use parchment between layers
Refrigerator
Not recommended
Causes condensation, makes sticky
Freezer
Not suitable
Ruins texture
Note: Don’t refrigerate or freeze thesethe moisture will make them weep and lose their perfect chewy texture. Room temperature is ideal for preserving that soft chewy orange fruit candy natural juice flavor you worked so hard to create.
How I Finally Perfected This Classic Homemade Orange Candy Recipe
I burned three batches before I learned the secrets behind this classic homemade orange candy recipe. The first time, the sugar seized. The second, it never set. But now this recipe works every single time, and it’s become my go-to for gifting during the holidays.
FAQs ( Classic Homemade Orange Candy Recipe )
What temperature should the sugar syrup reach for perfect candy texture?
Heat your sugar syrup to 300°F (hard crack stage) for a firm, glass-like candy that snaps cleanly. Use a candy thermometer for accuracy and remove from heat immediately once it reaches temperature. Going beyond 300°F will create a bitter, burnt flavor that ruins the batch.
How long does homemade orange candy stay fresh?
Store this recipe in an airtight container at room temperature for up to 3 weeks. Keep pieces separated with parchment paper to prevent sticking. Humidity is the enemy – avoid refrigeration as it creates condensation that makes candy sticky and cloudy.
Can I use fresh orange juice instead of extract?
Fresh juice adds too much moisture and prevents proper setting, creating sticky, soft candy. Orange extract or oil provides concentrated flavor without excess liquid. If using fresh juice, reduce other liquids by half and expect a chewier, old fashioned orange slice candy texture.
Why did my candy turn cloudy instead of clear?
Cloudiness happens when sugar crystals form during cooking, usually from stirring the mixture or undissolved sugar on pan sides. Brush down sides with wet pastry brush and avoid stirring once boiling begins. Using a heavy-bottomed pan ensures even heating and prevents crystallization.
What food coloring works best for vibrant orange color?
Gel food coloring creates the most vibrant, long-lasting orange without thinning the syrup. Add it after reaching temperature but before pouring into molds. Liquid coloring works but may slightly affect texture, so use sparingly for best results.
Your Sweet, Sunny Batch Awaits
You’ll love how this classic homemade orange candy recipe turns outchewy, bright, and bursting with citrus flavor. The slow simmer pays off in that translucent, jewel-like finish that feels almost too pretty to eat. Almost.
A trick I learned from my aunt’s kitchen: rolling the finished slices in sugar makes them easier to handle and even more gift-worthy. Try dipping half in dark chocolate for a fancy twist, or tuck a few into a jar of loose-leaf tea for a sweet surprise. They’ll stay fresh for weeks at room temperaturejust keep them tucked between parchment layers.
Did you grow up sneaking orange slices from a tin at Grandma’s house? I’d love to hear your memories in the commentsor see your batch if you snap a pic! Save this recipe for cozy afternoons or holiday gifting, and share it with anyone who could use a little homemade sunshine.
Sharing a handpicked collection of easy, healthy recipes made in our family kitchen. Rachel brings comforting classics, while Emily adds fresh, modern ideas together creating meals that are simple, flavorful, and family-friendly.
