There is something deeply nostalgic about Classic Homemade Orange Candy. Long before packaged sweets lined grocery store shelves, citrus candy was made slowly, carefully, and with patience. Oranges—bright, fragrant, and naturally sweet—were transformed into glossy, jewel-like candies that balanced sweetness with a gentle bitterness.

This recipe celebrates that tradition. Whether you’re making candied orange slices, soft citrus chews, or crystal-coated orange peels, the process is soothing and rewarding. Each piece carries a concentrated orange flavor that feels both refreshing and indulgent.

Homemade orange candy is incredibly versatile. It can be eaten as a standalone sweet, dipped in chocolate, chopped into baked goods, or packaged beautifully as a homemade gift. Unlike store-bought candy, this version contains no artificial flavors or dyes—just real fruit, sugar, and time.

If you enjoy classic confections, holiday treats, or preserving fruit the old-fashioned way, this recipe is a must-try.

Why This Orange Candy Recipe Is Special

Uses real fresh oranges
No artificial coloring or flavoring
Balanced sweetness with authentic citrus bite
Perfect for gifting, holidays, or snacking
Can be customized in texture and finish

Ingredients

4 large oranges (navel or Valencia)
2 cups granulated sugar
1 cup water
1 teaspoon vanilla extract (optional)
Extra sugar for coating (optional)

Instructions

Wash oranges thoroughly and slice into ¼-inch rounds, removing seeds.
Bring a large pot of water to a boil and blanch orange slices for 2 minutes to reduce bitterness.
Drain and repeat blanching once more with fresh water.
In a wide saucepan, combine sugar and water over medium heat until sugar dissolves.
Add orange slices in a single layer.
Simmer gently for 45–60 minutes, turning occasionally, until slices become translucent.
Remove slices carefully and place on a wire rack to cool.
Sprinkle with extra sugar if desired or leave glossy.
Let dry at room temperature for 12–24 hours until set.
Store in an airtight container.

Understanding the Candying Process

Candying fruit works by replacing water inside the fruit with sugar syrup. Slow simmering allows sugar molecules to penetrate the orange flesh, preserving it while intensifying flavor. Blanching beforehand removes excess bitterness from the peel, creating a pleasant balance.

How to Serve Orange Candy

Enjoy as a sweet snack
Dip half in dark chocolate
Chop into cakes, cookies, or breads
Use as garnish for desserts
Package as holiday gifts

Storage Tips

Store in airtight container at room temperature for up to 2 weeks
Refrigerate for longer shelf life
Avoid humidity to prevent stickiness

Variations

Spiced Orange Candy: Add cinnamon or cloves to syrup
Chocolate-Dipped: Dip cooled slices in melted chocolate
Orange Peel Candy: Slice peel into strips instead of rounds
Low Sugar Finish: Skip sugar coating and keep glossy