Glossy Candied Orange Segments (Printable)

Succulent orange segments slowly simmered in a syrup for a glossy, flavorful topping.

# What You'll Need:

→ Citrus

01 - 3 large seedless navel oranges

→ Syrup

02 - 1 cup granulated sugar
03 - 1 cup water
04 - 1 teaspoon vanilla extract, optional

# How to Make It:

01 - Using a sharp knife, slice off both ends of the oranges. Stand each orange upright and cut away the peel and pith, following the curve of the fruit.
02 - Working over a bowl to catch juice, segment the oranges by cutting between the membranes to release the wedges. Set segments aside.
03 - In a medium saucepan, combine sugar and water. Bring to a gentle boil over medium heat, stirring until sugar dissolves completely.
04 - Lower heat and simmer for 5 minutes to thicken the syrup slightly. Add vanilla extract if using.
05 - Gently add the orange segments to the syrup. Simmer on low heat for 12 to 15 minutes, stirring occasionally, until the segments turn translucent and glossy.
06 - Using a slotted spoon, transfer the candied segments to a parchment-lined tray. Let cool completely.
07 - Use the candied orange segments to top cakes, tarts, panna cotta, or ice cream. Reserve the orange syrup for drizzling or other desserts if desired.

# Expert Tips:

01 -
  • They're jewel-like and elegant but honestly, they take less than an hour from start to finish.
  • One batch elevates whatever dessert you're topping—cakes, ice cream, yogurt bowls—without any fussy techniques.
  • The reserved syrup is liquid gold; drizzle it over pancakes, stir it into cocktails, or swirl it into yogurt the next morning.
02 -
  • Don't rush the simmering step by turning up the heat—I learned this the hard way when my segments started to fall apart and the syrup turned cloudy instead of crystalline.
  • The magic happens when you see them turn translucent, which is your signal that they've absorbed enough syrup to stay moist and glossy once cooled.
03 -
  • Save the orange juice that collects while you're segmenting—stir it back into the syrup for deeper, more authentic citrus flavor.
  • If your segments look a little dull after cooling, brush them lightly with a thin coat of the reserved syrup just before serving for extra shine.
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