These chocolate-dipped candied orange slices are surprisingly easy to make with just four ingredients: oranges, sugar, water and chocolate. Soft, chewy and citrusy, they’re a delightful treat and make a lovely homemade holiday gift—if you can stop yourself from nibbling them as you go.
Free printable gift tag included.
What are candied oranges? Thin orange slices gently simmered in a sugar syrup until translucent. The result is sticky, tender, sweet slices with a bright citrus flavor—perfect for dipping in chocolate.
Why you’ll love them
- Easy, elegant gift. Pop the slices into a pretty box or cellophane bag for a thoughtful homemade present for friends, teachers or neighbors.
- Minimal hands-on time. About 15 minutes of prep; the slices simmer for roughly an hour and then dry before dipping.
- Impressive results. They look gourmet while being very simple to make.
- Make ahead. Properly stored, candied orange slices keep for 2–3 months because the sugar acts as a preservative.
- Versatile. Use them as cake toppers, granola add-ins, cocktail garnishes or a sweet snack.
About the ingredients
You’ll need just four pantry-friendly ingredients and a little time.
Oranges. Use four small to medium oranges. Seedless varieties are easiest, but any sweet oranges (navel, valencia or blood oranges) work well.
Water. Three cups of cold water.
Sugar. Three cups of granulated sugar; superfine or caster sugar is fine too.
Chocolate. About 14 ounces of good-quality dark or milk chocolate for dipping.
How to make candied orange slices
The full process takes a day or two because the slices need time to dry, but the steps are straightforward.
Step 1. Slice the oranges thinly—about 3–4 mm (1/8 inch) thick.
Step 2. Combine 3 cups water and 3 cups sugar in a large shallow pan. Heat gently and swirl until the sugar dissolves.
Step 3. Add the orange slices to the syrup. Bring to a boil, then reduce to a medium-low simmer and poach the slices for 1 to 1¼ hours, or until the white pith becomes translucent. Swirl and turn the slices every 10–15 minutes so they candy evenly.
Step 4. Use tongs or a slotted spoon to lift the slices from the syrup and transfer them to wire racks set over lined baking sheets so excess syrup can drip away.
Step 5. Let the slices dry for about 24 hours. They may remain slightly sticky—that’s normal. Melt the chocolate (microwave in short bursts or use a double boiler) and dip half of each dried slice in chocolate. Set the dipped slices on parchment to finish setting.
Helen’s top tips
- Slice thickness. Aim for 3–4 mm (about 1/8 inch). A mandolin or a sharp knife helps.
- Don’t overcrowd the pan. Use two pans rather than stacking slices tightly. Remove any slices that become translucent sooner and let the rest continue simmering.
- Turn the slices. Swirl and flip every 10–15 minutes so they candy evenly.
- Cover while drying. Protect the slices from dust as they dry—an inverted baking sheet works well.
- Save the syrup. The leftover orange syrup is delicious refrigerated for up to two weeks. Use it in drinks, as a glaze, or to flavor cakes and pancakes.
Variations
- Try other citrus. Grapefruit, Meyer lemons, tangerines, mandarins or limes all candy well.
- Reduce bitterness. For sour or thick-skinned fruit, blanch slices in boiling water for 2 minutes, drain and then proceed with the recipe.
- Smaller pieces. Cut slices in half before candying for bite-sized treats.
- Peel sticks. Remove the flesh and pith, then cut the peel into 1 cm strips to make candied peel sticks to dip in chocolate.
- Spice the syrup. Add a few cloves or one or two star anise to the sugar water for a warm spice note.
- Finish with sea salt. A tiny pinch of flaky sea salt on the chocolate before it sets enhances the flavors.
How to use candied oranges
- Use as decorative cupcake or cake toppers.
- Package in clear food bags with a ribbon for gifts.
- Garnish cocktails, mocktails or hot chocolate.
- Chop and add (without chocolate) to granola, trail mix or oatmeal.
- Top chocolate bark or serve as an after-dinner sweet.
How to store them
With proper storage, candied orange slices will keep for 2–3 months.
- Pantry or fridge. Store in a single layer between sheets of parchment in an airtight container. Refrigerate if your kitchen is warm.
- In syrup. Skip the chocolate and pack slices into a clean jar topped with some reserved syrup for a lovely giftable jar.
- Rolled in sugar. Roll sticky slices in granulated sugar before storing to prevent sticking and keep them shelf-stable.
Free gift tag
Right-click the gift tag image below to save and print it for packaging your homemade treats.
More food gift ideas
- Dried orange slices, rocky road, chocolate lollipops and flavored granolas are all simple, giftable treats that pair well with candied citrus.
- Combine several homemade sweets in a pretty box for a curated gift set.
Candied Orange Slices Dipped In Chocolate (With Free Gift Tag)
Equipment
- Large shallow pan or pot
- Wire racks and baking sheets
- Sharp serrated knife or mandolin
- Microwave-safe bowl or heatproof bowl for double boiler
- Tongs or slotted spoon
Ingredients
- 4 oranges, small to medium (seedless preferred)
- 3 cups water
- 3 cups granulated sugar (or superfine/caster sugar)
- 14 ounces chocolate, dark or milk
Instructions
- Wash and dry the oranges. Trim the ends and slice into 3–4 mm (1/8 inch) rounds.
- Combine the water and sugar in a large shallow pan. Heat over medium and swirl until the sugar dissolves.
- Add the orange slices in a single layer without overcrowding. Bring to a boil, then reduce to a medium-low simmer and poach for 1–1¼ hours, turning the slices every 10–15 minutes, until the pith is translucent and the liquid becomes a sticky syrup.
- Transfer the slices with tongs or a slotted spoon to wire racks set over lined baking sheets to drain and cool.
- Allow the slices to dry for about 24 hours (cover with an inverted baking sheet if desired to keep them clean).
- Melt the chocolate in short microwave bursts or over a double boiler. Dip half of each dried slice into the chocolate and set on parchment to firm up in the refrigerator.
- Store in an airtight container between layers of baking paper for 2–3 months, or pack in jars with leftover syrup if not dipping in chocolate.
Notes
Slicing: Keep slices reasonably even—too thin and they may fall apart, too thick and they’ll take longer to candy. A mandolin speeds this up.
Flavor tips: Add a pinch of sea salt to the chocolate before it sets or infuse the syrup with a couple of cloves or a star anise while poaching.
Leftover syrup: Refrigerate for up to two weeks and use in drinks, glazes or to flavor cakes and pancakes.
Nutrition (per slice, approx.)
Calories: 183 kcal; Carbohydrates: 36 g; Protein: 1 g; Fat: 6 g; Sugar: 34 g.