Old-Fashioned Orange Candy, often called Orange Slices or Orange Marshmallow Candy, is a chewy, sugar-coated confection that tastes just like a fresh, juicy orange. This homemade version is far superior to the store-bought kind, using real orange juice and zest for a bright, authentic flavor.
This recipe creates a soft, slightly firm gel-like texture that melts in your mouth.
Old-Fashioned Homemade Orange Slice Candy
Why you’ll love this recipe:
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Real Fruit Flavor: Uses fresh orange juice and zest, not artificial flavoring.
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Nostalgic Texture: Achieves that classic chewy-yet-tender consistency.
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Great for Gifting: These beautiful, sparkly candies make a wonderful homemade gift.
Yields: Approximately 60-80 pieces (depending on size)
Prep time: 20 minutes
Inactive time: 8-12 hours (for drying/curing)
Cook time: 20-25 minutes
Ingredients
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For the Candy:
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2 cups granulated sugar
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1 cup water
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1/2 cup freshly squeezed orange juice (from about 2-3 oranges, strained)
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2 tbsp freshly grated orange zest (from about 2 oranges)
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1/4 cup light corn syrup (prevents crystallization and provides chewiness)
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3 envelopes (about 21g / 3 tbsp) powdered fruit pectin (like Sure-Jell for lower sugar recipes or the pink box—ensure it’s not for jam/jelly with added sugar)
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1/2 tsp baking soda
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For the Coating:
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1/2 cup granulated sugar (for rolling)
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Optional: Additional orange zest, dried and finely ground, to mix with the coating sugar for extra flavor.
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Instructions
1. Prepare the Pan
Line an 8×8 inch square baking pan (or a 9×9 inch for thinner candies) with parchment paper, leaving some overhang on two sides to act as handles. Lightly spray the parchment with non-stick cooking spray.
2. Bloom the Pectin
In a small bowl, whisk together the fruit pectin and baking soda. Set aside. (The mixture will look clumpy and might foam slightly—this is normal).
3. Cook the Juice Mixture
In a medium-sized, heavy-bottomed saucepan (at least 3-4 quarts), combine the orange juice, orange zest, and 1/2 cup of water. Place the pan over medium heat.
Sprinkle the pectin mixture into the pan while whisking constantly. It will bubble up and foam. Continue whisking vigorously for 1-2 minutes until the pectin is fully dissolved and the mixture is smooth.
4. Add Sugar and Corn Syrup
Add the 2 cups of sugar and the corn syrup to the pan. Stir constantly.
Increase the heat to medium-high and bring the mixture to a full, rolling boil (a boil that doesn’t stop when you stir it).
Once boiling, set a timer for exactly 1 minute. Boil hard, stirring constantly. After 1 minute, remove the pan from the heat immediately.
5. Pour and Set
Working quickly but carefully (the mixture is very hot), pour the liquid candy into the prepared pan. Tilt the pan to spread it evenly.
Let the candy cool, uncovered, at room temperature for at least 8 hours, or overnight. Do not refrigerate it. It needs to set and cure. The top should feel dry and firm to the touch.
6. Cut the Candy
Once set, use the parchment paper handles to lift the block of candy out of the pan onto a cutting board.
Use a large, sharp knife to cut the candy. For classic orange slice shapes:
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Cut the block into thin strips (about 1/2 inch wide).
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Cut each strip diagonally to create diamond or wedge shapes resembling orange slices.
Tip: For clean cuts, lightly spray your knife with cooking spray or wipe it clean between cuts to prevent sticking.
7. Coat with Sugar
Place the 1/2 cup of granulated sugar for coating in a shallow bowl.
Toss the cut candy pieces in the sugar, a few at a time, making sure all sides are well coated.
Place the coated pieces on a wire rack or a parchment-lined baking sheet to dry for another 2-4 hours (or overnight). This final drying step firms them up and gives them that classic sugary crust.
8. Store
Store the finished orange candies in an airtight container at room temperature, separating layers with parchment or wax paper. They will keep well for 2-3 weeks (if they last that long!).
Tips for Perfect Orange Candy
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Don’t Substitute Pectin: This recipe relies on the specific chemical reaction between pectin and sugar. Do not use low-sugar pectin or gelatin as a substitute.
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Zest Matters: Use a fine microplane for the zest. Large pieces of zest can make the candy stringy.
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Flavor Variations: You can easily adapt this recipe. Use lemon juice and zest for lemon slices, or lime for a key lime pie flavor.
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Gift Giving: These look beautiful in little cellophane bags tied with a ribbon.