Vegan Candied Orange Slices

Why You’ll Love This Vegan Candied Orange Recipe

• Fully plant-based and cruelty-free — no gelatin, dairy, or hidden animal ingredients

• Uses everyday pantry staples: oranges, sugar, water

• Yields glossy, chewy, citrusy slices that can be eaten, gifted, or used as décor

• Great for holiday platters, cakes, cookies, or just snacking

• Customizable with spices, chocolate dips, or sugar coatings

This version keeps things simple and clean, letting the natural flavor of the orange shine through. Let’s dive in.

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What Are Candied Orange Slices — Vegan Edition?

Candied orange slices are thin cross sections of oranges (including peel, pith, and pulp) that are slowly simmered in sugar syrup until translucent, then dried until they become tacky and chewy. The natural sugars from the syrup replace the moisture, transforming the texture and making them last longer. In a vegan version, we omit any animal-derived ingredients and rely purely on sugar, fruit, and time.

The result is an edible gold medallion of citrus — sweet, slightly tangy, fragrant, and versatile.

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Ingredients You’ll Need

You don’t need any gelatin, pectin, or gelling agents — the candying process handles the transformation.

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Equipment & Tools

• Sharp knife or mandoline slicer (for even thin rounds)

• Saucepan or wide skillet

• Tongs or slotted spoon

• Wire cooling rack (or parchment paper)

• Baking sheet (to catch drips)

• Airtight container for storage

No special candy thermometers or machines required.

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Step‑by‑Step Method for Vegan Candied Orange Slices

Step 1: Prepare the Oranges

1. Rinse the oranges thoroughly under running water to remove any wax or residue. Pat them dry.

2. Using a sharp knife or mandoline, slice the oranges into even rounds — aim for about 1/8 inch (≈ 3 mm) thickness.

3. Remove visible seeds with a small knife or tweezers, being gentle so as not to tear the slices.

Uniform thickness helps them candy evenly, and removing seeds ensures smooth texture.

Step 2: (Optional) Blanch to Reduce Bitterness

Especially helpful if the peel is thick:

• Bring a pot of water to a boil.

• Submerge the slices for 2 minutes.

• Drain and rinse with cold water.

This step leaches some bitter compounds from the peel and helps soften the slices before candying.

Step 3: Make the Simple Syrup

• In a saucepan, combine 2 cups water + 2 cups sugar (or your sugar choice).

• Heat gently, stirring until sugar fully dissolves and liquid is clear.

• Optionally, add a pinch of salt or a cinnamon stick / star anise / small clove to the syrup for flavor nuance.

• Once syrup is ready, reduce heat so it’s sim­mering gently.

Step 4: Simmer the Orange Slices

• Carefully place the orange slices into the syrup in a single layer (or slightly overlapping).

• Let them simmer on low heat for 45 to 60 minutes, turning occasionally so both sides soak.

• Monitor carefully: you want them to become translucent and glossy — not mushy or broken.

The slow infusion allows sugar to penetrate the slices gently and preserve their structure.

Step 5: Drain & Dry

• Use tongs or a slotted spoon to transfer slices to a wire rack (over a baking sheet or parchment to catch drips).

• Let them dry at room temperature for 24 to 48 hours, flipping them once or twice.

• If time is tight, you may use a low oven (≈ 170°F / 75°C) to finish drying for 1–2 hours, but watch carefully to prevent crisping.

When done, slices should feel tacky but able to hold shape — chewable rather than soggy or brittle.

Step 6: Optional Sugar Coating or Chocolate Dip

• For extra sparkle, toss semi-dry slices lightly in superfine sugar while still slightly tacky.

• For chocolate lovers, once fully dried, dip half or edges into melted vegan dark chocolate and set on parchment until firm.

These finishing touches enhance aesthetics and texture.

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Tips & Troubleshooting

• If slices remain floppy or squishy after drying, they may need more drying time or lower humidity conditions. (Some users report their orange slices stayed too soft — adding sugar or further drying helped)

• If your slices are bitter, ensure you either blanch first or use oranges with thinner peel. Some report bitterness arises from insufficient blanching or using thick peel.

• Check for hot spots in your drying surface; rotate slices for even drying.

• Don’t rush the drying — better to go slow and even so you preserve chewiness.

• Use seedless varieties to avoid seed pulp interfering in syrup absorption.

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Creative Serving & Usage Ideas

Once you have a batch of beautiful vegan candied orange slices, here’s how to enjoy or present them:

Dessert Decoration

• Top cakes, cheesecakes, cupcakes, loaf cakes with whole slices or quarters

• Use as a striking garnish on tarts or mousse desserts

• Arrange them in a radiating pattern for visual impact

Gift or Edible Decor

• Package in glass jars or cellophane bags as homemade gifts

• String with baker’s twine to hang as edible ornaments

• Combine with dried herbs (rosemary, thyme) for edible wreaths or centerpieces

Snacks & Pairings

• Enjoy as a citrus candy on their own

• Pair with nuts, chocolate, or dried fruit on vegan charcuterie boards

• Use them as edibles tucked into baked goods or granola mixes

Beverage Garnishes

• Float a slice in sparkling water or herbal iced tea

• Use as a rim garnish for fancy non-alcoholic drinks

• Add to warm beverages like spiced apple cider (non‑alcoholic versions)

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Storage & Shelf Life

Proper storage ensures your candied slices stay fresh longer:

• Room Temperature: Store in airtight container with parchment between layers; keep in a cool, dry place. Use within 1 week.

• Refrigeration: For extended shelf life, use a sealed container in fridge; good for 2 to 3 weeks.

• Freezing (with caution): Possible, but may change texture slightly. If freezing, separate slices with parchment, use a rigid sealed container, thaw slowly.

If slices lose gloss, you can refresh with a light brush of simple syrup before serving.

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Frequently Asked Questions (FAQs)

Are these slices fully vegan / plant-based?
Yes — this recipe uses only oranges, sugar, water, and optional spices. No animal ingredients or hidden gelatin.

Can I use any kind of orange?
Yes — navel, Cara Cara, blood oranges, or small mandarins. Just adjust slicing and drying time. Thin peel varieties candy more evenly.

Do I have to blanch?
No — blanching is optional but recommended to reduce bitterness and soften peel. You might skip it if your oranges are mild.

Can I skip the syrup step and just dry slices?
Not if you want real candied texture. The syrup step infuses sugar. Drying alone yields dried citrus, not candied slices.

Why didn’t my slices turn translucent?
Likely the simmer was too short or the slices were too thick. Try thinner slices or longer simmer.

Can I dip them in chocolate?
Definitely — after full drying, use melted vegan dark chocolate to dip edges or halves. The contrast is stunning.

How long do they last?
Properly stored, they remain good for around 1 week at room temp and up to 3 weeks refrigerated.

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Nutrition Estimate (Approximate per Slice)

• Calories: ~60

• Carbohydrates: ~15–16g

• Sugars: ~14g

• Fiber: ~1g

• Protein: 0g

• Fat: 0g

Exact values vary with size, sugar retention, and thickness.

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Why This Recipe Stands Out

• It’s intentionally vegan from start to finish, with no hidden non‑vegan ingredients.

• Focuses on simplicity and purity — letting citrus flavor shine without overcomplication.

• Adaptable — you can tailor spices, sugar types, or finishing touches.

• Makes beautiful edible decor — as meaningful as a homemade gift.

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Final Thoughts

Creating vegan candied orange slices is a small act of care — turning simple fruit into glowing, edible jewels. They bring sweetness, brightness, and charm into your kitchen, your gifts, and your desserts. Whether you decorate a cake, gift a jar, or enjoy them as candy, you’ll be proud of the result.

So gather your oranges, warm up your syrup, and immerse yourself in the slow, rewarding transformation from fresh fruit to glossy vegan delight.