Easy Candied Oranges | Polk County Moms

  Easy Candied Oranges


3-4 oranges
2 cups water ( 2 additional cups for blanching)
2 cups of ice
2 cups sugar
1/4 orange juice
2 baking sheets
Parchment paper
Sugar for sprinkling (if using)


  1.  Wash oranges and scrub well to remove dirt. Slice into thin rounds. In a large bowl pour water and add ice. Set aside
  2. Boil 2 cups water in a pot/saucepan. Add sliced oranges and blanch for 1 to 2 minutes. Place in ice water.
  3. In saucepan/pot add equal parts sugar and water (1 cup water + 1 cup sugar). Add 1/4 cup orange juice. Allow the sugar to dissolve and the mixture to come to a low boil. Add blanched orange slices to the pot and reduce heat to simmer.
  4. Let simmer for 1 to 1.5 hours. Make sure to stir occasionally. You want all of the slices to have a turn in the syrup. Once the orange slices are soft but not falling apart you can remove them from the syrup onto the parchment paper lined sheets. leave a little space between them so they can dry evenly.
  5. Preheat oven to the lowest setting – I did 175 degrees.
  6. Bake for 1-2 hours, until dry but still slightly tacky. Remove from oven and sprinkle a little sugar, edible glitter or leave alone.
  7. Allow them to cool to touch and store in airtight container. They should keep for up to 1 month in the container.
orange slices in syrup


The syrup leftover from the candied fruit is now a flavored simple syrup. Orange Simple Syrup is perfect for drinks like Iced Tea or Cocktails like a Blood Orange Margarita. This syrup can be stored for up to a month. 

If you want the syrup to last longer the water to sugar ratio must be 2 cups water to 1 cup sugar. It won’t be as sweet but it will last up to 6 months if stored properly. 


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