Classic Homemade Orange Candy (Printer-friendly)
Chewy, citrus-packed orange candies set with gelatin and rolled in sugar for a bright, nostalgic sweet.
# What You Need:
→ Orange Base
01 - 1 cup freshly squeezed orange juice (from about 3–4 oranges)
02 - 2 tablespoons orange zest (from untreated oranges)
03 - 2 cups granulated sugar
04 - 1/4 cup light corn syrup or glucose syrup
05 - 1/4 cup water
→ Setting & Coating
06 - 2 tablespoons powdered gelatin or 6 sheets gelatin (alternatively, use agar-agar for vegetarian version)
07 - 1/2 cup cold water
08 - 1/2 cup extra granulated sugar (for coating)
# How to Make It:
01 - Line an 8x8-inch square baking pan with parchment paper and lightly oil the surface.
02 - In a small bowl, sprinkle gelatin over 1/2 cup cold water and allow it to bloom until softened. Set aside.
03 - In a saucepan, add orange juice, orange zest, granulated sugar, corn syrup, and 1/4 cup water. Stir over medium heat until the sugar completely dissolves.
04 - Increase heat and bring the mixture to a boil. Using a candy thermometer, cook until it reaches 240°F (soft-ball stage), approximately 10 minutes.
05 - Remove the saucepan from heat and immediately stir in the bloomed gelatin until fully dissolved and the mixture is smooth.
06 - Pour the hot mixture into the prepared pan and let cool at room temperature until completely set, about 2–3 hours.
07 - Once firm, remove the candy slab from the pan and cut into small squares or desired shapes with a sharp knife.
08 - Toss each piece in extra granulated sugar to ensure an even coating. Store in an airtight container, layering with parchment as needed.
# Expert Tips:
01 -
- These chewy candies deliver an intense citrus hit that feels like sunshine on your tongue.
- The recipe lets you play with flavors and brings all the joy of store-bought sweets, but fresher and more satisfying.
02 -
- If the gelatin isn't fully dissolved, the candies end up grainy, so stir until every last bit melts in.
- Using a thermometer makes the difference between lush chewiness and a disappointingly floppy mess—I learned that quickly!
03 -
- Rub a little oil on your knife for clean, non-sticky cuts.
- A single drop of orange food coloring brings a cheerful pop without overpowering the flavor.