These chocolate-dipped candied orange slices are surprisingly easy to make with just four simple ingredients: oranges, sugar, water, and chocolate. They are sweet, soft, chewy, bright with citrus flavor, and beautiful enough to give as a homemade holiday food gift. The only real challenge is not eating them all before you package them.
There is also a free gift tag included below that you can save and print.
What are candied oranges? Candied oranges are thin orange slices gently simmered in a sugar syrup until the peel softens and the slices become glossy and translucent. The result is a sticky, chewy, caramelized orange slice with a fresh citrus flavor. They are especially delicious when dipped in melted chocolate.
Why you’ll love them
- They make an easy homemade gift. Pack these chocolate-dipped candied orange slices in a pretty box, jar, or cellophane bag and they become a thoughtful holiday treat for friends, family, neighbors, teachers, or hosts.
- Only about 15 minutes of hands-on work. The oranges simmer for around an hour, then dry before being dipped in chocolate. Most of the time is waiting time, not active cooking time.
- They look impressive. The glossy orange slices and smooth chocolate coating make them look like something from a specialty chocolate shop, even though the method is simple.
- You can make them ahead. Because the orange slices are preserved in sugar syrup, they keep well for up to 2 to 3 months when stored properly.
- They are useful in many ways. Enjoy them as a sweet snack, add them to gift boxes, use them as cake decorations, chop them into granola, or serve them with desserts and drinks.
About the ingredients
You only need four ingredients to make these homemade candied orange slices, and one of them is water. Choose good oranges and good chocolate for the best flavor.
Oranges. Use 4 small to medium oranges. Seedless oranges are easiest to work with, but you can use whichever sweet oranges are in season. Navel oranges, Valencia oranges, tangerines, and blood oranges all work well.
Water. You will need 3 cups of cold tap water to make the sugar syrup.
Sugar. Use 3 cups of regular white granulated sugar. Superfine sugar or caster sugar is also fine if that is what you have available.
Chocolate. Choose good-quality dark chocolate or milk chocolate for dipping. Dark chocolate gives a stronger contrast to the sweet orange, while milk chocolate makes the slices a little softer and sweeter.
How to make candied orange slices
The full process takes a little time because the orange slices need to dry before you dip them in chocolate, but the method itself is very straightforward.
Here is a simple overview of the process. Full ingredient amounts and recipe instructions are included in the recipe card below.
Step 1. Slice the oranges thinly into rounds about ⅛ inch, or 3 to 4mm, thick.
Step 2. Make the syrup. Add 3 cups of water and 3 cups of sugar to a large shallow pan. Warm gently on the stove, swirling the pan until the sugar dissolves.
Step 3. Simmer the orange slices. Add the slices to the syrup and simmer for 1 hour to 1 hour and 15 minutes, or until the white rind looks much paler and almost translucent.
Step 4. Drain the slices. Use tongs or a slotted spoon to lift the candied orange slices from the syrup. Place them on a wire rack set over a lined baking sheet.
Step 5. Dry and dip. Let the slices dry for about 24 hours. They will still feel slightly sticky, which is normal. Dip half of each slice into melted chocolate, then place the slices on baking paper until the chocolate sets.
Helen’s top tips
- Slice the oranges evenly. Aim for slices around ⅛ inch, or 3 to 4mm, thick. A mandolin works well, but a small sharp knife is also fine.
- Do not overcrowd the pan. A little overlapping is fine, but the slices should not be piled up. If needed, use two pans so the oranges cook evenly.
- Turn the slices regularly. Swirl the pan and turn the slices every 10 to 15 minutes so they poach evenly in the syrup. Take care, as the syrup will be very hot.
- Cover while drying. If leaving the slices out overnight, cover them lightly to protect them from dust. An upside-down baking sheet works well.
- Save the syrup. After candying the oranges, the leftover syrup will have a lovely orange flavor. Store it in a clean sealed jar in the refrigerator for up to 2 weeks. Use it to sweeten tea, stir into cold drinks, drizzle over pancakes, or brush over citrus cakes.
Variations
- Try different citrus fruits. This method can also be used with grapefruit, Meyer lemons, tangerines, tangelos, mandarins, or limes.
Note
If you are using a more sour citrus fruit or one with a thick peel, boil the slices in plain water for 2 minutes first to help reduce bitterness. Drain them well, then continue with the recipe.
- Make smaller pieces. Cut the orange slices in half before simmering for a smaller, easier-to-package version.
- Make candied orange peel sticks. Cut the oranges into quarters, remove the flesh, trim away as much white pith as possible, then slice the peel into strips about 1cm wide. Dry them, then dip part of each strip in chocolate.
- Add gentle spice. Add a small handful of cloves or one or two star anise to the sugar syrup for a warmer flavor.
- Finish with sea salt. After dipping the slices in chocolate, sprinkle over a tiny pinch of sea salt before the chocolate sets.
How to use candied oranges
- Use them as elegant cupcake toppers.
- Package them in small food bags with ribbon and give them as a homemade gift.
- Use them to decorate loaf cakes, chocolate cakes, layer cakes, and simple desserts.
- Add them to the top of chocolate bark before it sets.
- Use a slice as a cocktail, mocktail, or hot chocolate garnish.
- Chop the slices and add them to homemade granola, trail mix, oatmeal, or salads. If using them in salads, skip the chocolate coating.
- Serve them after dinner with coffee, add them to a dessert board, or enjoy them as a special sweet snack.
How to store them
Store these chocolate-dipped candied orange slices carefully and they will keep well for up to 2 to 3 months.
- In the pantry or refrigerator. Place the slices in a single layer between sheets of baking paper in an airtight container. If the weather is warm, store them in the refrigerator.
- In a jar with syrup. If you do not dip the slices in chocolate, you can store the candied orange slices in a clean jar covered with some of the leftover orange syrup.
- Rolled in sugar. For a non-chocolate version, roll the sticky candied oranges in sugar once they have dried. This helps prevent sticking and makes them easy to store in a jar, bag, or airtight container.
Free gift tag
To use the gift tag below, save the image to your computer, print it, cut it out, and attach it to your package of homemade chocolate-dipped candied orange slices.
More food gift ideas
- Dried orange slices make another simple citrus gift for the holidays.
- Christmas rocky road is a quick chocolate treat that is easy to slice and package.
- Decorated chocolate lollipops are fun to make and can be topped with small pieces of candied orange.
- Chocolate chip granola can be packed into jars and finished with ribbon for an easy edible gift.
- Chocolate-dipped pretzels and chocolate-coated cookies are simple, crowd-pleasing gifts.
- Small squares of blondies, peanut butter chocolate bars, or no-bake slices can be arranged in a pretty box for a generous homemade treat.
Candied Orange Slices Dipped In Chocolate
Equipment
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Large shallow pan or pot
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Small sharp knife or mandolin
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Wire rack and lined baking sheet
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Tongs or slotted spoon
Ingredients
- 4 oranges, small to medium, seedless if possible
- 3 cups water
- 3 cups sugar, regular white granulated sugar, superfine sugar, or caster sugar
- 14 ounces chocolate, dark or milk, good quality
Instructions
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Wash and dry the oranges. Cut off both ends, then slice the oranges into thin rounds about 3 to 4mm, or ⅛ inch, thick.
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Add the water and sugar to a large shallow pan. Warm over medium heat and swirl the pan until the sugar dissolves, which should take about 2 minutes.
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Add the orange slices to the syrup. Do not overcrowd the pan; a little overlapping is fine, but use two pans if necessary. Bring to a boil, then reduce to a medium-low simmer. Cook for about 1 hour, or until the white pith is almost translucent and the liquid has become a sticky syrup. Turn the slices every 10 to 15 minutes.
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Place wire racks over baking sheets lined with baking paper. Lift the orange slices from the syrup with tongs or a slotted spoon, letting excess syrup drip back into the pan. Arrange the slices on the racks. If some slices are ready before others, remove them and continue simmering the remaining slices.
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Let the candied orange slices dry for around 24 hours. They should be drier but still slightly sticky.
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Melt the chocolate in a microwave-safe bowl in 30-second bursts, stirring between each burst, or melt it in a heatproof bowl set over a pan of simmering water. Do not let the bowl touch the water.
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Dip half of each candied orange slice into the melted chocolate. Place the dipped slices on baking paper and refrigerate until the chocolate is fully set. Store in an airtight container between layers of baking paper, or package as gifts.
Notes
Optional finish: Sprinkle a very small pinch of sea salt over the chocolate before it sets.
Storage: Store the slices in the pantry or refrigerator in an airtight container, separated by layers of baking paper, for up to 2 to 3 months.
Ways to use: Enjoy as a snack, give as a gift, decorate cakes and cupcakes, garnish drinks, add to dessert boards, chop into granola, or use on chocolate bark.
Leftover syrup: Keep the orange-flavored syrup in a clean sealed jar in the refrigerator for up to 2 weeks. Use it in drinks, over pancakes, or as a glaze for citrus cakes.
Nutrition
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Carbohydrates: 36g
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Protein: 1g
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Fat: 6g
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Sugar: 34g