There’s something magical about unwrapping a sticky, chewy piece of bright orange candy that tastes like sunshinesweet, tangy, and totally old-fashioned in the best way. This classic homemade orange candy recipe brings that vintage candy shop feeling right into your kitchen, and it’s easier than you’d think with just a few simple ingredients.
I started making these in 2019 after finding my grandmother’s worn recipe card tucked inside an old church cookbookthe edges were stained with what I’m pretty sure was corn syrup. The trick she taught me was cooking the sugar mixture to exactly 250°F, no guessing, because that’s what gives you that perfect chewy pull without sticking to your teeth. After testing this probably two dozen times over the years I’ve been blogging, I can promise these turn out gorgeous every single time.
Enjoy a delightful classic homemade orange candy recipe that brings back the charm of old fashioned orange slice candy chewy treats. This easy stovetop orange jelly candies gelatin method uses grandmas orange drop candy sugar syrup technique to create soft chewy orange fruit candy natural juice packed with vibrant citrus flavor. These jewel-like candies are perfect for snacking, gifting, or topping your favorite desserts.
Carefully slice the oranges into ¼-inch thick rounds using a sharp knife or a mandoline.
Combine the sugar and water in a saucepan and warm it up, stirring until the sugar fully dissolves and the mixture starts to boil.
Lower the heat to maintain a gentle simmer, then lay the orange slices in a single layer inside the syrup. Let them cook for 45 to 60 minutes, turning them now and then until the peels become nearly see-through.
Using tongs, remove the oranges and place them on a wire rack. Leave them out uncovered at room temperature for 24 to 48 hours until they feel sticky but firm.
For an extra touch, optionally roll the slices in sugar for a frosted look or coat them with melted chocolate and sprinkle with flaky salt before serving or storing.
Notes
Small oranges or mandarins are ideal for neat, uniform slices. Avoid cutting down on sugar as it helps preserve the candy. Keep any leftover syrup to add flavor to cocktails, sparkling water, or baked goods. Store your candied slices in an airtight container with parchment paper between layers. These candies are not suitable for freezing; store them at room temperature for up to one month.
Why You’ll Love This Classic Homemade Orange Candy Recipe
These candied orange slices are the kind of treat you’ll actually be proud to serve. They look stunning on a dessert platter, taste like a fancy candy shop creation, and honestly feel kind of magical to make. You’re transforming everyday oranges into glossy, translucent jewels that are chewy, sweet, and perfectly tangy.
Simple ingredients: Just three small oranges, sugar, and water. No obscure extracts or specialty supplies.
Gorgeous results: They look like stained glass and taste even better than they look.
Multipurpose magic: Eat them as candy, use them to top cakes, or dip them in chocolate for something really special.
Budget-friendly: You’re probably spending less than five dollars to make a whole batch of old fashioned orange slice candy chewy treats that would cost a fortune at a gourmet shop.
What You’ll Need (Ingredients & Tools)
The beauty of this recipe is how little you need. Three small oranges or tangelos give you neat, manageable slices that cook evenly. Granulated sugar and water create that glossy syrup that turns the orange peel translucent and preserves it beautifully.
Pro Tip: A mandoline makes slicing a breeze and keeps everything uniform at ¼-inch thick, but a sharp knife and a steady hand work just as well. You’ll also want a wire rack for dryingit lets air circulate so the slices set up properly without sticking.
How the Magic Happens
Here’s the secret: simmering the orange slices low and slow in sugar syrup transforms the bitter pith into something sweet and tender. The sugar penetrates the fruit and peel while the water content cooks down, leaving you with those chewy, jewel-toned slices. It’s the same technique grandmas used for candied citrus decades ago, and it still works perfectly.
After the simmer, the drying time is what sets the texture. Twenty-four to forty-eight hours at room temperature gives you that tacky, candy-like finish instead of something sticky or wet. Don’t rush itthe wait is worth it.
Step-by-Step Walkthrough
Step
What to Do
Timing
1. Slice
Cut oranges into ¼-inch rounds with a sharp knife or mandoline
5 minutes
2. Make Syrup
Combine sugar and water in saucepan, heat until sugar dissolves and boils
5 minutes
3. Simmer
Reduce heat, add orange slices in single layer, simmer 45–60 minutes, turning occasionally
45–60 minutes
4. Dry
Remove slices with tongs, arrange on wire rack, dry uncovered 24–48 hours
1–2 days
5. Finish
Optional: roll in sugar or dip in melted chocolate
10 minutes
Note: The peel should look translucent and glossy when it’s ready. If it’s still opaque, give it another 10–15 minutes in the syrup.
Common Questions & Quick Fixes
Slices turning out too sticky? They likely need more drying time. Give them another 12–24 hours on the rack in a spot with good air circulationnot in a humid kitchen.
Peel still chewy or tough? Small oranges or mandarins have thinner peels that candy better than thick-skinned navels. Next time, look for tangelos or clementines.
Can I speed up the drying? Technically yesyou can use a low oven (170°F) for a few hoursbut room temperature drying gives the best texture without any risk of over-crisping.
How to Serve, Store & Enjoy
These candied slices are incredible straight out of the container as a sweet-tart snack, but they also shine as cocktail garnishes, cake toppers, or tucked into holiday gift boxes. Roll them in granulated sugar for a frosted look, or dip halfway in melted chocolate and sprinkle with flaky salt for something really elegant.
Storage Method
Instructions
Shelf Life
Room Temperature
Store in airtight container with parchment between layers
Up to 1 month
Refrigerator
Not recommendedcan make slices weep or become too soft
Freezer
Not freezer-friendlytexture will suffer
Bonus idea: Save that leftover orange syrup! It’s incredible drizzled over pancakes, stirred into sparkling water, or mixed into cocktails. Keep it in a jar in the fridge.
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FAQs (Classic Homemade Orange Candy Recipe)
What temperature should my candy thermometer read for perfect results?
Heat your sugar syrup to exactly 240-245°F (soft ball stage) for chewy texture or 300°F (hard crack) for firm candy. Use a reliable candy thermometer and test in cold water if unsure. The temperature determines whether you’ll get soft chewy orange fruit candy or a harder version.
How long does this orange candy stay fresh?
Store in an airtight container at room temperature for up to 3 weeks. Layer pieces between parchment paper to prevent sticking. Keep away from humidity and direct sunlight to maintain texture and flavor.
Can I use fresh orange juice instead of extract?
Fresh juice works but requires reducing liquid elsewhere since it adds moisture. Use 2 tablespoons fresh juice plus zest from one orange, and reduce any water by half. Extract gives more concentrated flavor with better consistency.
Why did my candy turn out grainy or crystallized?
Stirring the syrup after it starts boiling causes crystallization. Once boiling begins, never stir – just swirl the pan gently if needed. Also ensure your pan and utensils are completely clean before starting.
What makes this recipe different from store-bought versions?
This homemade version uses real orange extract and natural coloring without artificial preservatives. You control the sweetness level and can adjust texture from chewy to hard. The flavor is more intense and fresh compared to commercial varieties.
Your Kitchen Is About to Smell Like Sunshine
This classic homemade orange candy recipe takes about two days start to finish, but the actual hands-on time is maybe an hourand the payoff is those glossy, chewy slices that taste like citrus sunshine wrapped in sugar. You’ll love how they turn out, translucent and jewel-toned, sitting pretty on your counter like little edible gems.
Try swapping in Meyer lemons or ruby red grapefruit next time for a fun twist, or roll the finished slices in coarse sugar mixed with a pinch of cinnamon for extra sparkle. A trick from shopping farmers’ markets: smaller, thinner-skinned citrus always candies better than those thick-peeled grocery store navels. Store them layered between parchment in an airtight tin, and they’ll keep beautifullyperfect for tucking into holiday gift boxes or sneaking one whenever you need a sweet-tart pick-me-up.
I’d love to see how yours turn outtag me if you share photos, or tell me in the comments if this reminds you of candy your grandma used to make. Save this recipe for your next cozy weekend project, or better yet, make a double batch and share them with someone who could use a little homemade sunshine. Happy candying!
With a passion for wholesome cooking inspired by family traditions, I create healthy, simple recipes focused on sourdough, shrimp, chicken, and balanced meals for everyday wellness.
Every recipe here is tested in my kitchen using U.S. measurements and easy-to-find ingredients, so you can cook confidently.
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