Candied Citrus Slices Recipe

A plate stacked high with candied citrus slices that are coated in sugar.

This candied citrus slices recipe turns ordinary oranges, lemons, and limes into glossy, jewel-like treats that are as beautiful as they are delicious. With just two ingredients and a little patience, you’ll have slices that are perfect for snacking, decorating cakes and desserts, or wrapping up as handmade gifts.

Course Desserts

Cuisine American

Diet Gluten Free

Prep Time 5

Cook Time 1

Dry Time 2

Servings servings

Calories 313kcal

Author Diane Gail

Ingredients

2 small oranges
2 lemons
2 limes
3 cups granulated sugar
3 cups water

US Customary - Metric

Instructions

Slice the citrus: Cut oranges, lemons, or limes into even rounds no more than ¼ inch thick; remove any seeds.
Melt sugar in water: Combine sugar and water in a saucepan over medium heat and stir until dissolved.
Simmer the slices: Reduce heat to low, add citrus slices, and cook gently until the pith turns translucent.
Cool on a rack: Remove slices with tongs and lay them out on a wire rack, spacing them so they don’t touch.
Dry completely: Let the slices air dry for about 48 hours, or until they feel slightly gummy but no longer wet or sticky.
Coat in sugar: Roll each slice lightly in granulated sugar to add a little sparkle and extra sweetness before storing.

Notes

Slice evenly: Consistent thickness ensures the slices cook and dry at the same rate, giving you uniform results every time.
Simmer gently: Keep the syrup at a low simmer to prevent scorching and maintain clarity in your finished slices.
Use a rack for drying: Airflow is key — a wire rack helps prevent soggy bottoms and ensures even drying.
Save the syrup: The leftover citrus syrup is liquid gold — use it in cocktails, in tea, or to drizzle over baked goods.
Store properly: Keep candied slices in an airtight container at room temperature for up to two weeks.

Nutrition