If you’ve never tried a candied citrus slice, you’re missing out. You might have seen one before on the rim of a cocktail or on top of a citrus dessert. These little treats are made from slices of citrus fruits like lemons, oranges, or limes cooked in sugar syrup and then dried in the oven. Slightly sweet with a tangy kick and a tiny bite of bitterness from the pith, candied citrus slices are great for nibbling or using in other recipes. Today I’ll teach you two easy ways to make them.
If you don’t like bitter flavors at all—or you just want another great recipe for a citrus garnish—make sure to check out my recipe for homemade candied citrus peels, too!
How to Make Candied Citrus Slices
After sweetening, you can dry the citrus slices by leaving them on the wire rack at room temperature for 1 to 2 days or you can do a “quick dry” in a low temperature oven. The room temperature method creates a more pliable candied citrus that is great for placing on top of a cake or cookie as a decorative garnish.
The oven method will create a harder surface on the citrus. This method is great for use as a beverage garnish. The citrus slices will stick straight up if placed on the rim of a glass—just make a small cut from the edge to the center of the citrus round if you want to use them like this. Use the cut area to place the candied citrus on the rim of the glass!
How to Air-Dry Candied Citrus Slices
After resting for 15 minutes, sprinkle the top of the slices liberally with coarse sanding sugar. Leave the citrus slices on the wire rack for 1 to 2 days so they can dry out completely.
How to Dry Candied Citrus in the Oven
Preheat your oven to 200 degrees. Most ovens bottom out at around 170 degrees these days—read your manual and look at the various settings. Transfer the candied citrus slices to a parchment-line baking pan or a baking pan lined with a silpat liner. Sprinkle the tops liberally with coarse sanding sugar. Bake for one hour. Remove and let cool completely. Use immediately or store as directed below.
How to Store Candied Citrus
Store candied citrus slices in an airtight container in a cool, dry place for up to a month. You can also keep them in the freezer and pull them out as needed. To make it easier to remove them from the storage container, place the citrus slices in layers between pieces of wax paper or parchment paper.
I do NOT recommend storing candied citrus in the refrigerator. The moisture from the refrigerator will cause the sugar to become tacky. Freezing the slices keeps the sugar nice and firm, though you may want to give them an extra sprinkle after you take them out and thaw!
Homemade Candied Citrus Slices
Ingredients
- 3 lemons, 2 Navel oranges, or 1 grapefruit (preferably organic) washed
- 1½ cup granulated sugar
- 1½ cup water plus more for blanching the citrus slices
- ¾ cup coarse sanding sugar for coating the finished citrus slices
Instructions
- Slice off the ends of the citrus. Using a chef’s knife, thinly slice the citrus into rounds. Be careful not to slice them too thin or they will disintegrate when they are cooking in the sugar mixture. Carefully remove any seeds that may be left in the slices.
- Bring a pot of water to a boil. You will need enough water to easily accommodate the citrus slices without overcrowding them. Bring the water to a boil, then reduce it to a simmer. Add the slices and cook for 5 minutes.
- Drain the slices in a colander and rinse with cool water. Pat dry with a paper towel, then rinse again under cold water. The blanching and rinsing removes bitterness.
- In a shallow skillet, combine 1½ cups water with 1½ cups sugar. Heat on medium, stirring often, until the sugar is dissolved. Bring to a low boil then add the blanched citrus slices. I try to keep the slices in a single layer in the skillet.
- Reduce the heat to low and simmer for 20 to 40 minutes depending on the thickness of the slices. If the slices begin to curl on the side, carefully turn them over while they are simmering in the liquid. You will know when they are done when the centers become translucent, and the sugar water begins to thicken slightly.
- Drain the citrus in a colander, catching the syrup in a bowl placed underneath. Pro Tip: Let the sugar mixture cool then store it in the refrigerator for later use as a sweetener for iced tea!
- Remove the candied citrus slices from the colander and place on a wire cooling rack. I like to place a piece of wax paper or parchment underneath the rack to catch any excess syrup that may drip off the slices. It makes cleaning up much easier! Let the slices rest for 15 minutes then select which method you want to use to finish them (see the blog article above for more information)!
Notes
Drying Time: 1 Hour to 2 Days depending on drying method.
