When I think of bright, sunny citrus desserts, nothing beats the sheer elegance of a perfectly crafted candied fruit. But honestly, most candied peel recipes feel a little… one-note, you know? That’s why I’m obsessed with these Candied Orange Slices with Vanilla Syrup. Trust me, vanilla syrup adds a soft warmth that makes these slices feel extra special, turning them into little jewels of aromatic sweetness. I first tried adding it just on a whim, and wow, the difference it made! It just rounds out that sharp citrus bite beautifully. I’m Grace Williams, and as a regular contributor here at Recipes by Betty, I promise this easy recipe will become your new favorite way to use up those beautiful fresh oranges.
Why You Will Love These Candied Orange Slices with Vanilla Syrup
Honestly, these just smell like happiness simmering on the stove. They are incredibly simple to make but taste like you spent all day fussing over them. Here’s why these slices are going straight into your favorites rotation:
- They have a gorgeously aromatic flavor profile thanks to that hint of real vanilla.
- The process is super straightforward—mainly just gentle simmering until they’re translucent.
- They’re wonderfully versatile—perfect for snacking or dressing up other orange desserts easy!
Essential Ingredients for Candied Orange Slices with Vanilla Syrup
We aren’t using a dozen fancy things here; that’s the beauty of this recipe! It lets the quality of the ingredients shine through, especially that little kick from the vanilla. You really only need four things to pull this off, but you have to be precise with the cuts!
Here is what you need to gather before you start that syrup:
- 3 Oranges: Make sure they are sliced thinly, just like you would for marmalade.
- 200g Sugar: This is what draws the water out and creates that crystal coating.
- 250ml Water: Your base for that gorgeous syrup.
- 5ml Vanilla Extract: Don’t skimp here; this is our flavor secret!
Ingredient Spotlight: Choosing Your Oranges
The type of orange you pick really matters for the final texture. You want an orange with a relatively thick pith, that white part under the skin. Thicker pith means more substance to candy and less chance of your slice totally disintegrating while it simmers. Navel oranges work great, but if you can find oranges with a good, sturdy peel, those are my top pick. Avoid anything too thin-skinned. If you want to try other citrus later, check out my tips on mixing peels, too, like in my recipe for orange and lime mixed peel!
Equipment Needed for Perfect Candied Orange Slices with Vanilla Syrup
You don’t need a full professional kitchen for this, thank goodness! The beautiful part about making these aromatic citrus candies is how simple the tools are. I usually keep everything pretty close by on the stovetop so I can move fast when it’s time to pull them out of that hot syrup.
Make sure you have these few things ready to go before your sugar starts dissolving:
- A good Saucepan: It needs to be deep enough to cover those orange slices completely with the boiling liquid.
- Parchment paper: This stuff really is a baker’s best friend. You’ll need a sheet to lay your slices out on to cool down when they are finished.
- A Slotted Spoon: You have to fish those beautifully soft slices out of the sugar water without breaking them! A regular spoon can bend or tear them, so use one with slots to let the excess syrup drip right back into the pan.
Step-by-Step Instructions for Candied Orange Slices with Vanilla Syrup
Okay, here is where the magic happens! People get nervous about the timing, but honestly, if you watch the slices, they tell you when they are ready. The goal here is to cook them until they go from looking opaque and pithy to almost glowing—that’s translucency! It takes a little patience, but that long, slow simmer is what makes the sugar permeate the peel perfectly. Don’t rush this part; otherwise, your finished slices will be tough.
For more guidance on timing and getting that beautiful set, you can always check out my inspiration for classic candied orange slices, but remember, we are kicking ours up with vanilla!
Creating the Vanilla Syrup Base
First things first: grab your saucepan and toss in the sugar and water. You want to light the stove up to medium heat and just stir gently until that sugar completely dissolves. Don’t let it boil hard yet! We are looking for a clear, smooth liquid. Once it looks clear and you can’t feel any gritty sugar on the bottom of the pan when you swirl it, then you can let the mixture start to bubble up gently.
The Candying Process and Adding Vanilla Flavor
Now, carefully lay your sliced oranges into that simmering bath. You’re going to let this cook gently for about 30 to 40 minutes. Keep an eye on them; they should start looking softer and glassy. Here is the crucial timing trick: During the very last five minutes of that 40-minute window, stir in your vanilla extract. If you add it too early, that beautiful aroma cooks off! Once the 40 minutes are up, pull the pan off the heat right away.
Next, you need to carefully remove the slices using your slotted spoon—letting all that gorgeous leftover syrup drip back in—and gently lay them flat on your prepared parchment paper. They need to cool completely before you decide what to do with them!
Tips for Success When Making Candied Orange Slices with Vanilla Syrup
Even with only four ingredients, I have a couple of little tricks that make sure you don’t end up with sticky piles stuck to the pan or slices that taste bitter. Trust me, you want these slices to look like shiny stained glass when they’re done, not like chewy orange rubber!
For perfectly cooked, non-stick candied pieces, keep these hints in mind:
- The Thin Slice Rule: If your orange slices are too thick, they take forever to get translucent, and you risk them getting tough before the sugar penetrates. I aim for slices no thicker than a nickel, if that. It helps them cook evenly!
- Don’t Stir Too Much: Once the oranges are in the syrup, leave them alone! Too much stirring during that long simmer period can cause the delicate slices to break apart on you. Let the heat do the work.
- Cooling is Key: Don’t try to move them off the parchment paper after just five minutes. They need to cool completely—at least an hour—until they are firm. If you try to handle them warm, they’ll bend and fuse with each other.
If you are looking for more general baking wisdom, especially about oven temperature management—which is key here!—make sure you check out my guide on secrets to perfect scones; the advice on consistent heat applies everywhere!
Storage and Reheating Instructions for Candied Orange Slices with Vanilla Syrup
This is where you have a choice, and honestly, both ways are wonderful depending on how you plan to use these sweet little treats. Do you want something that stays soft and syrupy ready to garnish a cake, or do you want firm little candies you can snack on straight from the jar?
First, let’s talk about the firm approach. If you want true, classic candied slices, you must let them dry completely on the parchment paper for several hours until they are mostly firm to the touch. Once they are totally dry, move them to an airtight container. Stored this way, they hold up really well at room temperature for up to two weeks. They stay nice and slightly chewy without getting sticky.
Now, if you love that thin, vanilla-infused syrup—and why wouldn’t you?—you can keep the slices submerged in it. This is a fantastic option if you plan on using the slices within a shorter timeframe, say within a week. Just transfer the slices and the remaining syrup into a clean jar. Since the sugar concentration is so high, it acts as a preservative. These submerged slices will stay softer and are perfect for spooning over ice cream when that craving hits!
Creative Variations for Your Candied Orange Slices with Vanilla Syrup
Once you master the simple base recipe, you can have so much fun playing with flavor combinations! That vanilla syrup is just begging to be infused with a little something extra before those oranges even hit the liquid. I love adding a star anise pod or a couple of cinnamon sticks right into the saucepan when I make the syrup; it gives the slices this amazing, warm background spice that’s perfect for holiday baking.
If you have a real sweet tooth, you absolutely have to try turning them into chocolate-dipped versions! After your slices are cool and dry, just melt some good quality bittersweet chocolate—I have a recipe for chocolate fondue for fruit that works perfectly here. Dip half of each slice and let it set on fresh parchment. It’s a totally different vibe and feels really decadent, kind of like gourmet Chocolate Covered Candied Orange Peels. Don’t forget, if you love orange, there are other great things you can do, too, like making homemade Orange Rolls homemade!
Serving Suggestions for Candied Orange Slices with Vanilla Syrup
These sweet, aromatic orange treats are so good, but sometimes you make a whole batch and suddenly you need ways to use them up faster than you expected! Don’t worry, the vanilla-infused syrup makes them incredibly versatile, so you can dress up recipes using oranges with very little effort.
My absolute favorite thing is using them as an immediate garnish. They look so elegant just sitting on top of a simple scoop of vanilla bean ice cream. If you’re making something like Orange Desserts Easy—maybe a simple shortcake or a light panna cotta—a couple of these slices on top make it look like you pulled it straight from a fancy bakery window.
Using the Leftover Syrup
Please, please, please do not throw away that gorgeous leftover vanilla syrup! It’s liquid gold, packed with melted orange essence. Instead of tossing it, think about it as a fancy simple syrup you can flavor other things with. It’s delightful drizzled over a stack of pancakes or French toast instead of plain maple syrup. If you’re curious about what to do with orange peels for other recipes, this leftover syrup is perfect for moistening homemade Orange Rolls Homemade dough before baking for an added layer of subtle sweetness.
Pairing with Beverages
They are also a stunning accompaniment to your afternoon coffee or tea. Keep a few slices near your mug; you can just nibble on one while you sip! They go particularly well with spiced or darker teas. You can even muddle a small piece into a cocktail base. For something really refreshing, try dropping one into a tall glass of sparkling water or even into homemade iced drinks, like my recipe for vegan iced chai tea latte, to give it a little citrus kick.
Going Beyond the Slice
If you find yourself with a few leftover ones that didn’t quite hold their shape perfectly, don’t panic! You can roughly chop them up and mix them into homemade granola or use them to flavor a simple pound cake batter destined for an 8×8 pan. These are fantastic little flavour boosters everywhere!
Frequently Asked Questions About Candied Orange Slices with Vanilla Syrup
I know candying sometimes seems intimidating, especially when you’re dealing with bitter pith, but these slices are truly beginner-friendly! Here are a few things folks always ask me when they try making this recipe for the first time. I hope this helps you get going!
How do I stop the orange slices from tasting bitter?
This is the number one concern, and I understand why! Bitterness comes from the white pith, so you need to give those slices a quick bath before they even touch the syrup. Before you start the main recipe, I recommend slicing your oranges and blanching them. Just drop the raw slices into a small pot of plain boiling water for about 5 minutes, dump that water out, and then rinse with cold water. Repeating this once or twice really knocks out most of that sharp, bitter flavour hiding in the pith so you are only left with sweet orange goodness!
Can I use this vanilla syrup for other Recipes Using Oranges?
Oh my gosh, yes! You absolutely should save that leftover syrup—it’s infused with vanilla and orange flavor! It’s fantastic drizzled over cake sponges, or even thinned with a little hot water to make a lovely glaze for things like Orange Rolls Homemade dough right before baking. It really elevates any recipe using oranges you decide to try next. If you’re ever wondering what else to do with the leftover peels, I dedicated a whole post to that!
Is the vanilla syrup essential, or can I use a plain sugar syrup like in a Candied Apples Recipe?
While you certainly *could* use plain sugar syrup, the vanilla is what makes this recipe special, remember? When we’re making Candied Orange Slices with Vanilla Syrup, that vanilla is our signature warmth that balances the citrus tang. It’s what makes these feel more refined than a typical Candied Apples Recipe syrup. If you’re in a pinch and skip the vanilla, the slices will still be excellent, but they won’t have that cozy aroma we worked so hard to achieve!
What is the difference between these and Chocolate Covered Candied Orange Peels?
That’s a great question! Chocolate Covered Candied Orange Peels are usually just that—the peel only, cut into strips, and they are cooked until they are quite dry and mostly firm so they can hold up to dipping in chocolate without getting soggy. Our recipe here is for the whole *slice*, including the fruit pulp, and we leave them softer and moister, often stored in that delicious leftover syrup. They are different experiences!
For more great ideas on utilizing every part of your fruit, check out my article on what to do with orange peels!
Candied Orange Slices with Vanilla Syrup
Equipment
- Saucepan
- Parchment paper
Ingredients
- 3 oranges sliced
- 200 g sugar
- 250 ml water
- 5 ml vanilla extract
Instructions
- Bring the sugar and water to a simmer in a saucepan.
- Add the orange slices and cook for 30 to 40 minutes until they become translucent.
- Stir in the vanilla extract during the last 5 minutes of cooking.
- Remove the slices from the syrup and let them cool on parchment paper.
- Store the candied slices in an airtight container or keep them submerged in the light syrup.