Old-Fashioned Orange Candy Recipe – Sweet Citrus Nostalgia
There’s something special about the kind of candy your grandmother might have made — the kind that glistens like stained glass and fills the kitchen with a cozy citrus aroma. Old-Fashioned Orange Candy is one of those time-honored treats that brings warmth to chilly days and brightness to any dessert table. It’s a labor of love — simmered slowly, coated in sweetness, and reminiscent of a simpler time when candy was made by hand and shared with neighbors.
This candy captures the sunny brightness of oranges, balancing their natural tartness with the golden sweetness of sugar. Each slice is tender yet chewy, coated in sparkling sugar that crunches lightly before giving way to a burst of citrus flavor. Whether you’re making it for gifting, garnishing desserts, or simply treating yourself, this nostalgic candy promises comfort, tradition, and pure joy.
Ingredients:
- 4 medium oranges (seedless, preferably thin-skinned)
- 4 cups granulated sugar (plus extra for coating)
- 4 cups water
- 1 tablespoon lemon juice
- Optional: 1 teaspoon vanilla extract or orange blossom water for aroma
Instructions:
- Prepare the oranges: Wash the oranges thoroughly and slice them into ¼-inch thick rounds, keeping the peels intact. Remove any seeds gently with the tip of a knife.
- Blanch to remove bitterness: Bring a large pot of water to a boil. Add the orange slices and boil for 2 minutes. Drain and repeat once more with fresh water. This step softens the peels and removes bitterness.
- Make the syrup: In a wide saucepan, combine 4 cups of water, 4 cups of sugar, and lemon juice. Heat over medium until the sugar dissolves completely and the syrup begins to simmer.
- Candy the oranges: Gently add the blanched orange slices in a single layer. Simmer on low for 45–60 minutes, turning occasionally, until the slices become translucent and the syrup thickens.
- Dry the slices: Using tongs, carefully transfer the slices to a wire rack placed over parchment paper. Allow them to drip and air dry for 12–24 hours, or until tacky but not sticky.
- Coat with sugar: Roll each slice in granulated sugar, coating evenly on both sides. Set aside to dry another hour before storing.
- Store or serve: Keep your orange candies in an airtight container for up to 2 weeks at room temperature or 1 month refrigerated.
Tips & Tricks
- Use seedless oranges for the smoothest candy texture.
- Don’t rush the simmering process — low and slow ensures the perfect translucent look and chewy bite.
- For deeper flavor, use half brown sugar for a caramelized twist.
- If your syrup gets too thick, add a splash of hot water to loosen it.
Old-Fashioned Orange Candy
Ingredients
Equipment
Method
- Slice oranges into ¼-inch thick rounds and remove seeds.
- Blanch slices twice in boiling water for 2 minutes each time to remove bitterness.
- Combine water, sugar, and lemon juice in a saucepan and simmer until sugar dissolves.
- Add orange slices and simmer 45–60 minutes until translucent.
- Transfer slices to a wire rack to dry for 12–24 hours.
- Coat dried slices in sugar and store in airtight container.
Notes
Variations
- Chocolate-Dipped Candied Oranges: Once dried, dip half of each slice in melted dark chocolate for a fancy touch.
- Spiced Citrus Candy: Add a cinnamon stick or a few cloves to the syrup for a festive aroma.
- Lemon-Lime Mix: Combine orange slices with lemon and lime slices for a colorful citrus medley.
Serving Suggestions
- Beautifully wrap these candies in wax paper for holiday gifting.
- Use as edible garnishes for cakes, cocktails, or cheeseboards.
- Chop into small pieces to top vanilla ice cream or yogurt.
Storage Information
Store candied orange slices in an airtight jar between parchment layers to prevent sticking. They’ll keep for up to 2 weeks at room temperature or up to 1 month in the fridge. For long-term storage, freeze them individually wrapped for up to 3 months.
FAQ
- Can I use blood oranges? Absolutely! They add a dramatic ruby hue and a slightly tart flavor.
- Why did my candy turn hard? Overcooking the syrup can crystallize it. Keep it gently simmering, not boiling.
- Can I reuse the syrup? Yes — drizzle it over pancakes, ice cream, or into sparkling water for a sweet citrus drink.
History / Fun Facts
Old-fashioned candied fruit dates back to the 14th century in the Middle East and Europe, when sugar was a rare luxury used to preserve fruit for winter. In the Victorian era, candied oranges became a cherished holiday treat — both ornamental and edible. Many families passed down their candying techniques through generations, turning it into a beloved seasonal ritual.
Making Old-Fashioned Orange Candy is more than just cooking — it’s keeping a bit of culinary heritage alive. The fragrance of simmering citrus, the patience it requires, and the gleam of the finished slices all connect you to a simpler, sweeter past.
