These perfect candied orange slices make the best holiday gift, an incredible dessert topping, or just a delicious treat! They are super easy to make with only 3 ingredients, and they are even easier to eat.
The best candied orange slices might look fancy and earn you a lot of praise, but they couldn’t be easier to make. I love to add the chopped peel to my Vegan Panettone Cookies, and then top them with small slices. You can also add these to a loaf of panettone, dip them in chocolate, or eat them as is. They are so sweet and tart and amazing. If you have fresh oranges or tangerines and sugar, you can make these beautiful sweet snacks.
What You Need To Make These Beautiful Candied Oranges:
- Small Oranges, Tangerines, or Tangelos: you want them to be small, so the slices are almost bite-sized.
- Cane Sugar: for all my vegan friends out there, make sure you use organic cane sugar instead of white sugar.
- Water: yup, that’s it. You will make a simple syrup with water and sugar and let you oranges candy in it.
Creative Ways to Use Candied Orange Slices in Desserts
When it comes to transforming ordinary desserts into extraordinary creations, candied orange slices are an indispensable tool. Their vivid color and glossy appearance make them a natural garnish for cakes, tarts, and cupcakes. Imagine a dark chocolate ganache cake crowned with perfectly arranged candied orange slices—the contrast of bitter chocolate and sweet citrus instantly elevates the visual appeal and flavor profile. Likewise, layering these slices between chiffon cake layers gives an elegant appeal and bursts of tangy sweetness in every bite.
Beyond classic cakes, candied orange slices also shine in frozen treats. Drop a few slices atop vanilla bean ice cream or swirl them into homemade sorbets for an unmistakable citrus punch. Their chewy texture holds up well even at low temperatures, adding a delightful chew among smooth, creamy bites. For a more playful twist, chop slices into smaller pieces and sprinkle over panna cotta or rice pudding for textural contrast. In addition, they pair beautifully with other candied fruits or nuts in parfaits, bringing a gourmet edge to breakfast-in-bed or dessert shooters. Don’t forget savory-sweet pairings: a slice atop a creamy vegan cheese tart or drizzled with agave over a vegan cream cheese crepe creates a symphony of flavor that wows every palate.
Storing and Preserving Candied Orange Slices
Proper storage of candied orange slices is essential to maintain their texture, flavor, and vibrant appearance. After cooling and sanding them with sugar, ensure the slices are completely dry before storing; any residual moisture can lead to stickiness or mold. The ideal vessel is an airtight container lined with parchment paper. If kept in a cool, dry pantry away from direct sunlight, candied orange slices can stay fresh for up to two weeks. Be sure to separate layers with parchment so they don’t clump together, preserving each slice’s individual shape and ease of use.
For longer-term storage, consider refrigeration or freezing. In the fridge, candied orange slices will last up to a month; just keep them in a sealed container to prevent them from absorbing odors. If you need to store them beyond that, freeze the slices in a single layer on a baking sheet, then transfer them to a freezer-safe bag once firm. Frozen candied orange slices can endure up to three months and thaw quickly at room temperature. When you’re ready to use them, let the slices sit for 10–15 minutes to regain pliability. With these simple tips, your candied orange slices will remain a ready-to-go garnish that adds elegance and flavor to any dessert.
These candied oranges are perfect for my Vegan Panettone Cookies!
The Best Candied Orange Slices
Ingredients
- 3-4 Small Oranges, or tangelos, sliced(about 15-18 slices)
- 3 Cups Organic cane sugar
- 3 Cups Water
Instructions
- Thinly slice the oranges, you want around 15 to 18 slices. Set aside.
- In a large skillet, that will fit all the slices in it, without much overlap, but deep enough to hold 3 cups of liquid, whisk together the cane sugar and water.
- Heat on medium and bring to a simmer, and whisk until the sugar has completely dissolved.
- Add all the orange slices in a single layer as much as possible to the skillet, and reduce the heat to medium-low so it is at a low simmer.
- Let the orange slices simmer for about 60 minutes.
- Using tongs, remove each slice and place them on a cooling rack. You can toss them in a little more sugar now if you want. Let them dry for 24-48 hours.
- Use for cookies, cakes, breads, or dip in chocolate!
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