There’s just something about a homemade gift, isn’t there? It feels extra special when you know you poured your love and time into it. That’s exactly why I became obsessed with preserving citrus. If you’re looking for an edible gift that lasts way longer than a batch of cookies, trust me and try these Dehydrated Candied Orange Slices. They are gorgeous, sweet, and have that perfect chewy-yet-crisp texture that dried fruit enthusiasts dream about.
I’ve been playing around with preserving and candy making for years, trying everything from classic Candied Apples Recipe to mastering the art of perfectly transparent peels. What sets this method apart is achieving that brilliant shelf stability through careful dehydration. You get all the intense orange flavor without the sticky mess you often find with standard candied fruit.
These remind me of homemade holiday gifts that feel personal and heartfelt. After all that work, you know the person receiving them will appreciate the effort! I’m Grace, by the way, and I think these are the most dazzling things you can make with just three simple ingredients.
Why You Will Love Making Dehydrated Candied Orange Slices
Honestly, once you see how easy this process is, you’ll be looking for excuses to buy more oranges just to try it again! These aren’t just candy; they are practically sunshine preserved on a rack. We use the primary keyword—Dehydrated Candied Orange Slices—because that second step of drying is what changes everything.
- They keep forever! Seriously. Once they are fully dried out, you can keep them sealed up for months, making them perfect for holiday prep or just stocking your pantry.
- Versatility is off the charts. You can snack on them straight from the jar, toss them into your favorite orange and lime mixed peel recipe later, or even use them to infuse spirits.
- The flavor concentrates beautifully during the dehydration stage, giving you an intense, sweet, and slightly tart burst of orange in every bite.
- The initial process is unbelievably simple. It’s mostly just simmering slices in syrup—no fancy equipment needed besides your stove and oven.
Essential Ingredients for Perfect Dehydrated Candied Orange Slices
Don’t let the short list fool you; these aren’t the time for substitutions, especially when we are going for that perfect, firm, dehydrated snap! Getting the base right makes all the difference. For the best results, I always refer back to my classic candied orange slices method before drying them out.
- 3 large oranges (the starchier, the better for slicing!)
- 200g sugar
- 250ml water
Ingredient Clarity and Preparation
The secret here is slicing the oranges razor-thin. And I mean thin! You want to see through them slightly when you hold them up to the light. Use a very sharp knife or, if you have one handy, use a mandoline very carefully. Uniform thickness is what guarantees they all candy and dry at the same rate. If some slices are too thick, they’ll just stay sticky in the middle even after hours in the oven.
Step-by-Step Instructions for Dehydrated Candied Orange Slices
Okay, now that we have our finely prepped oranges, it is time to turn them into the most beautiful Dehydrated Candied Orange Slices! This process is divided into three main stages: the syrup base, the slow simmer where the magic happens, and finally, drying them out so they last forever. Don’t rush the candy part; patience pays off with these!
Creating the Candying Syrup
First things first, grab your saucepan. You need to combine the water and the sugar right there. Put that over medium heat and just let it bubble away gently until it starts simmering. Your goal here is to make sure every single grain of sugar dissolves completely into the water. If you see any grittiness, keep stirring until it’s wonderfully smooth and clear. That clear liquid is going to infuse all that sweetness into our fruit!
Simmering and Infusing the Orange Slices
Once your syrup is perfectly happy and simmering, carefully lay your orange slices right into the pan. Try to keep them in a single layer; this lets that sweet syrup reach every surface. Now, lower your heat way down and let this all simmer for a full 40 minutes. This is important: halfway through the time—maybe around 20 minutes—you need to flip every single slice over. This guarantees even candying on both sides!
Drying the Dehydrated Candied Orange Slices
When the 40 minutes are up, use tongs to carefully lift the slices out of that thick syrup—keep the leftover syrup; you can use it in homemade fruit roll-ups later! Lay your slices out flat on a wire rack. Now, this is the dehydration step where we change the texture! Pop the rack into an oven that you’ve set to a very low temperature—think 90°C (or even lower if your oven allows). Let them bake slowly for about 2 to 3 hours until they feel completely dry and firm. They should definitely not feel sticky when you touch them before cooling!
Tips for Achieving Excellent Dehydrated Candied Orange Slices
Getting these right is all about managing moisture, both before and after the syrup bath. When you move the slices to the wire rack for drying, make sure they aren’t touching. If they are touching, they will just fuse back together into one giant orange sheet, and we want individual, crisp Dehydrated Candied Orange Slices, right?
Also, watch your oven temperature like a hawk once you get to the dehydration phase. If the heat is too high, the sugar will burn before the moisture actually cooks out. Trust me, burnt sugar smells awful! We want them dry, not caramelized to the point of brittle snapping.
If you find they are taking longer than 3 hours to dry, that usually means the humidity is high or your oven temperature is running low. Don’t be tempted to crank it up! Instead, prop the oven door open just a crack—maybe with a wooden spoon—to let that moist air escape. This little trick, which I use for everything from perfect scones to these candies, helps speed things along without scorching.
Creative Ways to Use Your Dehydrated Candied Orange Slices
Now that you have these gorgeous, shelf-stable treats, you might wonder what else you can do besides just popping them straight into your mouth—and trust me, that’s half the fun! These aren’t just for snacking, they open up a world of flavor, especially when you realize that pretty much anything you can do with other citrus peels, you can do better with these.
It really solves the old problem of asking What To Do With Orange Peels after juicing a few fruits. Instead of tossing them or drying them awkwardly, you get this sweet, intense little candy! I love using these dried slices as a garnish for my chocolate dipping station alongside fresh fruit, inspired by my go-to recipe for chocolate fondue for fruit.
Garnishes and Flavor Boosts
These dehydrated beauties make the most stunning topping. Think about sprinkling them over yogurt or oatmeal—they add a sophisticated crunch that plain granola just can’t match. If you ever make Orange Rolls Homemade, chop a few of the slices small and mix them right into the dough or even into the glaze for an extra layer of concentrated orange flavor for your Orange Desserts Easy nights.
They’re also perfect for adding to simple tea blends or using as a decoration when serving something light, like a lemon loaf or a simple mandarin orange dessert. I even used them chopped up to flavor the sugar when I was making Mandarin Orange Recipes that needed a brighter punch!
Dipping in Chocolate
This is where things get decadent, folks. These slices are just begging to be paired with melted dark chocolate for an incredible crunch and color contrast. They become gourmet treats instantly! You just melt down some quality dark chocolate—I love using the recipe I use for dark chocolate fondue recipe—and dip half or even completely submerge the orange slice.
Once you set those on parchment paper and let them cool, you’ve got perfect Chocolate Covered Candied Orange Peels. They look so professional, but honestly, it’s two steps: candy, then dip! If you want to get really fancy, you can even leave the whole Dehydrated Candied Orange Slices out for people to snack on before dipping!
Storage Instructions for Dehydrated Candied Orange Slices
You’ve put in the work, and you deserve a candy that lasts, right? Storing your finished Dehydrated Candied Orange Slices correctly is almost as important as the simmering time itself! The biggest enemy here is moisture, plain and simple. If they sit out in humid air, they will just start reabsorbing that water, and you’ll lose that beautiful, dry snap you worked so hard to create in the oven.
The absolute best way to keep these fresh is in a truly airtight container. I use those glass jars with the clamp tops—you know the ones? They create the best seal. Make sure the slices are completely cool to the touch before you seal them in, too! If you store them warm, the condensation will ruin them instantly.
Keep the sealed jar in a location that is cool and dark. Being away from the stove or direct sunlight helps maintain their color and texture over time. Honestly, if stored properly, these dehydrated candies will stay perfect for several months. I always make a huge batch right after the holidays so I can sneak them into tea or just snack on them when I need a little burst of sunshine!
Frequently Asked Questions About Candied Citrus
It’s totally normal to have questions when you start messing around with fruit preservation and dehydration! These Dehydrated Candied Orange Slices are sturdy, but the preparation can look a little different from standard recipes using oranges you usually make. Here are a few things folks ask me about all the time when they try this recipe for the first time.
Can I skip the dehydration step if I want soft candied oranges?
Oh, you absolutely can! If you skip the 2 to 3 hours in the low oven, you end up with what most people call regular candied citrus. Those are wonderful—super sticky, wonderfully chewy, and perfect tossed into a cake batter or a bowl of ice cream. The main difference is shelf life. Soft candied oranges need to be stored in the fridge and generally only last a couple of weeks. The dehydration step is what makes these shelf-stable gifts that last for months.
What is the best way to use up extra orange peels?
That is such a practical question! If you have peels leftover—maybe you were making canning mandarin oranges or just zesting a ton of fruit—then candying them with this method is your best bet. You get all the intense flavor without the bitterness you sometimes get from just drying the peel alone. These dehydrated peels are incredible mixed into tea or even ground up slightly and mixed with coarse salt for a fantastic citrus salt!
Estimated Nutritional Snapshot
Now, before you get too excited and think these are ‘health food’ just because they have fruit in them—remember they are swimming in sugar syrup first! I’ve done my best to estimate the averages here based on three oranges and the sugar/water used to candy them, split across all 20 slices. Think of this as a guide, because let’s be real, these are a treat, not a diet staple!
These estimates are based on the ingredients listed and standardized nutritional charts. Since we are dealing with preservation and added sugar, these numbers reflect the full candying process for Dehydrated Candied Orange Slices.
- Calories: Approximately 55-65 per slice
- Fat: Less than 0.5g per slice (practically zero!)
- Protein: Near 0.5g per slice
- Carbohydrates: Around 15g per slice (mostly natural fruit sugars and added sugar)
This makes them a fairly light, sweet bite, perfect for pairing with coffee or tea. Enjoy them as the sweet treat they are!
Share Your Dehydrated Candied Orange Slices Creations
I truly can’t wait to see what beautiful treats you whip up! Making these candied slices is such a rewarding experience, and sharing your kitchen successes always brightens my day. When you finish drying your beautiful Dehydrated Candied Orange Slices, please, please come back and tell me all about it.
Did you snack on them right away? Did you use them in a fabulous Mandarin Orange Recipes dessert you dreamed up? Did you wrap them in wax paper and tie them with twine just like I do for holiday gifts?
Drop a rating down below—five stars if they tasted like sunshine to you! And if you have any questions at all while you’re working the syrup or drying them out, don’t hesitate to leave a comment, or you can always reach out to me directly through the contact page. Happy baking, and I hope these bring a little extra zest to your day!
Dehydrated Candied Orange Slices
Equipment
- Saucepan
- Wire Rack
- Oven
Ingredients
- 3 oranges thinly sliced
- 200 g sugar
- 250 ml water
Instructions
- Combine sugar and water in a saucepan. Bring the mixture to a simmer over medium heat.
- Add the orange slices in a single layer to the simmering syrup.
- Simmer gently for 40 minutes, flipping the slices halfway through the cooking time.
- Remove the slices from the syrup and place them on a wire rack.
- Dry the slices in an oven set to 90°C for 2 to 3 hours until they are fully dehydrated.
- Cool the slices completely before you store them.