Introduction

Homemade Orange Candy is a delightful citrus treat bursting with fresh, tangy flavor. This sweet and chewy candy is perfect for sharing or gifting and brings the bright zest of oranges into a smooth, melt-in-your-mouth confection.

The image shows square-shaped orange jelly candies coated with a light dusting of white powder arranged closely together on a white tray. Among the candies, there are several halves of bright orange citrus fruits, adding a fresh contrast with their juicy, segmented interiors. A woman's hand is holding one of the citrus halves in the lower left corner, reaching toward the tray. The background is a white marbled texture, which brightens the scene and highlights the vibrant orange colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium Oranges (Use fresh oranges for maximum flavor and vibrant aroma.)
1 cup Granulated Sugar (Sweetens the candy mixture to perfection; no substitutions recommended.)
1/2 cup Corn Syrup (Prevents crystallization for a smooth texture; can be replaced with honey if necessary.)
1 tablespoon Gelatin (Gives structure and firmness to the candy; swap with agar-agar for a vegetarian option.)
1/4 cup Water (Essential for dissolving sugar and blooming gelatin; no substitutions needed.)
1 tablespoon Butter (Enhances the flavor and texture; optional for a dairy-free version.)
1 cup Confectioners’ Sugar (Dust over the cut candy for a sweet finish and to prevent sticking.)

Instructions

Step 1: Zest the oranges to capture their oils, then juice them until you have about 3/4 cup of fresh orange juice. This will be the flavorful base of your candy.
Step 2: In a saucepan, combine the orange juice, water, granulated sugar, and corn syrup. Heat over medium while stirring gently until the sugar fully dissolves and the mixture begins to simmer, about 5 minutes.
Step 3: In a separate bowl, sprinkle the gelatin over 1/4 cup of cold water and let it sit for about 5 minutes to bloom.
Step 4: Add the bloomed gelatin to the simmering syrup mixture, stirring until fully dissolved. Mix in the orange zest and optional butter, then cook for another 5-10 minutes until the mixture thickens to a honey-like consistency.
Step 5: Pour the thickened candy mixture into a greased or lined 8×8-inch dish. Let it cool at room temperature, then refrigerate for 4-6 hours or overnight until fully set.
Step 6: Once set, remove the candy from the dish, cut into desired pieces, and dust generously with confectioners’ sugar to prevent sticking.

Tips & Variations

For a vegetarian version, substitute gelatin with agar-agar following the package instructions.
Replace corn syrup with honey if you prefer a natural sweetener, but note it may slightly change the texture.
Omit butter for a dairy-free candy, or enhance flavor by adding a pinch of sea salt.

Storage

Store the orange candy in an airtight container at room temperature for up to two weeks. To prevent sticking, keep them lightly dusted with confectioners’ sugar. If the candy softens, a brief chill in the refrigerator will help firm it back up before serving.

How to Serve

This image shows a tray full of bright orange jelly candies coated with sugar crystals. The candies are mostly square-shaped with a soft, slightly translucent texture. Among them are three round, open-faced jelly pieces showing a smooth, shiny surface inside. Scattered around the tray are fresh, halved oranges with a vibrant, juicy flesh. A woman's hand is gently picking up one of the square jelly candies from the lower right corner. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bottled orange juice instead of fresh?

Fresh orange juice is recommended for the best flavor and aroma. Bottled juice can be used in a pinch, but the candy may lack the vibrant citrus notes of fresh juice.

How do I prevent the candy from sticking together?

Dusting the cut candy pieces with confectioners’ sugar helps prevent sticking. Additionally, storing them in a single layer or separating layers with parchment paper will keep them from clumping.