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Classic Homemade Orange Candy for a Citrus Burst of Joy

Classic Homemade Orange Candy for a Citrus Burst of Joy

Classic Homemade Orange Candy brings nostalgia and a burst of citrus joy to your day.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 30 minutes
Servings: 12 pieces
Course: Desserts
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Candy Base
  • 2 cups Granulated Sugar Provides sweetness and structure; can be reduced for a less sweet result.
  • 1/4 cup Corn Syrup Adds sweetness and helps maintain a chewy texture; honey or agave syrup works as a substitute.
  • 3/4 cup Fresh Orange Juice Essential for flavor, contributing vibrant citrus notes.
  • 2 tablespoons Unflavored Gelatin Creates the chewy consistency of the candy; replace with agar-agar for a vegan-friendly option.
  • 2 tablespoons Fresh Orange Zest Essential for flavor; fresh, organic navel oranges are recommended.
  • 1 tablespoon Unsalted Butter Adds richness to the candy; omit for a dairy-free variant.
Optional Additions
  • 1 tablespoon Lemon Zest For a tangy twist that brightens every bite.
  • 1 cup Chopped Nuts Adds delightful texture and nutty flavor.
  • 1 cup Dried Fruit Infuses extra flavor dimensions.
  • 1/2 teaspoon Cayenne Pepper For a hint of heat with their sweet.

Equipment

  • Medium Saucepan
  • fine grater
  • small bowl
  • spatula
  • Sharp knife
  • 8-inch square dish

Method
 

Directions
  1. Wash three fresh organic navel oranges thoroughly. Zest to yield about 2 tablespoons of zest, avoiding the bitter white pith. Juice the oranges to yield approximately 3/4 cup of juice.
  2. In a medium saucepan, combine the orange juice, 1/4 cup of water, 2 cups of granulated sugar, and 1/4 cup of corn syrup. Heat until the sugar dissolves, about 3-5 minutes, then simmer for 10 minutes.
  3. Sprinkle 2 tablespoons of unflavored gelatin over 1/4 cup of cold water in a small bowl. Allow to sit for about 5 minutes to bloom.
  4. Stir the bloomed gelatin into the warm syrup until completely dissolved. Add the reserved orange zest and 1 tablespoon of unsalted butter, mixing until well incorporated.
  5. Allow the mixture to cool at room temperature for about 1-2 hours until thickened slightly.
  6. Pour the mixture into a greased 8-inch square dish or silicone molds. Smooth the top and let it set for another 1-2 hours. Refrigerate for 4-6 hours for a firmer texture.
  7. Once set, remove from the dish and cut into bite-sized pieces. Optionally roll each piece in powdered sugar.

Nutrition

Serving: 1pieceCalories: 80kcalCarbohydrates: 20gProtein: 1gSodium: 12mgPotassium: 25mgSugar: 18gVitamin C: 15mg

Notes

Store your candy in an airtight container for up to 1 week at room temperature or refrigerate for up to 2 weeks. Freeze for up to 2 months.

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