Description
This Classic Homemade Orange Candy Recipe transforms simple ingredients into a vibrant, chewy treat bursting with fresh orange flavor. Perfect for gifting or indulging, these candies are a delightful addition to any occasion.
Ingredients
Scale
- 2–3 medium Freshly Squeezed Oranges (for juice)
- Granulated Sugar
- Water
- Orange Zest
- Light Corn Syrup
- Orange Food Coloring (Optional)
- Citric Acid (Optional but Recommended)
- Powdered Sugar (for dusting)
Instructions
- Step 1: Prepare Your Work Area – Gather all your ingredients and equipment, including a heavy-bottomed saucepan, a candy thermometer, a silicone baking mat or parchment paper, and your chosen molds if using.
- Step 2: Combine and Dissolve – In your heavy-bottomed saucepan, combine the granulated sugar, water, freshly squeezed orange juice, orange zest, and light corn syrup. Stir over medium-low heat until all the sugar has completely dissolved.
- Step 3: Boil to Hard Crack Stage – Increase the heat to medium-high and bring the mixture to a boil. Insert your candy thermometer and boil until it reaches the hard crack stage (300°F to 310°F).
- Step 4: Add Flavor and Color – Remove the saucepan from heat and stir in the orange food coloring and citric acid if using. Be cautious as the hot syrup will bubble and steam.
- Step 5: Pour the Candy – Quickly pour the hot candy syrup into prepared molds or onto the greased silicone mat/parchment paper.
- Step 6: Cool and Finish – Allow the candy to cool completely at room temperature for 1-2 hours. Once cooled, remove from molds or break into pieces and dust with powdered sugar.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Candy
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 50
- Sugar: 12 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Keywords: Invest in a good candy thermometer for consistent results. Choose a dry day to avoid sticky candy, and avoid stirring after boiling to prevent crystallization.