This is the first time I have ever made glacéed orange slices and I have to say I was more than happy with the way this recipe turned out.  Mind you, it’s not the first time I have cooked with glacéed fruit.  I’ve used them in fruit cake and cookies but they can also be used in cakes, breads and as a topping to decorate desserts.  I enjoyed making this so much I went ahead and made candied grapefruit peel…devine (recipe and photos to follow)!  These slices are a a wonderful way to top off an evening of entertaining and lets your guests know you took the time to spoil them with these handmade treats.

Makes 24 slices
adapted from Martha Stewart Living

2 navel oranges
1 cup sugar

Wash oranges and cut into 1/4-inch rounds then cut each round into a half moon. Bring sugar and 2 cups of water to a boil in a large pot, stirring occasionally, until sugar dissolves. Wash down sides of opt with a wet pastry brush to prevent sugar crystals from forming. Add orange slices to boiling syrup and reduce heat. Cover with parchment paper and gently simmer until orange slices are soft and glazed (1 hour, 45 minutes).
Using a slotted spoon, transfer slices to a wire rack set on a rimmed baking sheet. Let dry until just slightly tacky, about 5 hours. Dip ends of the orange slices in chocolate (I used Ghiradelli 60% cacao chips) and place on wax paper.  Allow chocolate to harden.  Store in an airtight container for 2 days. Refrigerate, covered, for up to 3 weeks.

The Culinary Chase’s Note: I love the slightly chewy texture of these orange slices and a nice balance between the sweetness of the glacé and 60% cacao.  I will be making these again!  Enjoy!


  1. MegSmith @ Cooking.In.College on January 28, 2012 at 06:24

    I have never made candied fruit but I have always wanted to! You made it sound so simple, this is a must for me (especially the grapefruit!)

  2. The Culinary Chase on January 28, 2012 at 15:19

    Give this a go Meg and you won’t be disappointed. Use a bitter sweet chocolate otherwise you might find milk chocolate too sweet. Cheers!

  3. The Curious Cat on January 28, 2012 at 16:13

    Yummy!!! xxx

  4. Kevin on January 29, 2012 at 12:31

    Orange and chocolate is such a great combo and these are looking so good!

    • Chuckles on August 11, 2014 at 13:24

      I’m shocekd that I found this info so easily.

  5. Mary on January 29, 2012 at 15:24

    These orange slices sound delicious. This is my first visit to your blog, so I took some time to browse through your earlier posts. I’m so glad I did that. I really like the food and recipes you share with your readers and I’ll definitely be back. I hope you have a great day. Blessings…Mary

  6. The Culinary Chase on February 2, 2012 at 14:09

    Thanks Curious, Kevin & Mary! First time making these and they were so easy not to mention delicious!

    Thanks for your kind words Mary. Cheers!

  7. Sarah Braithwaite on December 17, 2012 at 19:09

    I followed your recipe to make these as a Christmas gift for some friends and although they were slightly stickier than I anticipated, i fully covered them in chocolate and they are honestly the most delicious things i have ever made!! There may not be any left for my friends by the time Christmas comes around!! Thank you so much for the recipe

  8. The Culinary Chase on December 18, 2012 at 01:01

    Thanks Sarah. I know what you mean by not much left once you taste them. 🙂

  9. Billybob on December 29, 2013 at 19:28

    What could be better than oranges, sugar and chocolate? Bisenger’s chocolate company makes them and I used order them every Christmas. Now I can make them myself, thank you very much!

    • Billybob on December 29, 2013 at 19:29


  10. Bella on November 28, 2014 at 22:18

    These look so tasty and great for going in christmas hampers.Any idea how long the last though?…if I don’t eat them beforehand

  11. Brittany on December 18, 2014 at 19:50

    This sounds awesome! Do you cover the pot with parchment? I am little confused on that instruction.

    • The Culinary Chase on December 27, 2014 at 16:26

      Cover the surface of the poaching liquid and oranges with parchment paper (cut out to fit). The addition of the parchment paper helps to keep the poaching liquid from evaporating. Hope this helps. 🙂

  12. Usnea Rulez! on November 26, 2016 at 04:06

    These turned out great! Next time, I will keep the slices at no less than 1/4″ and let them drain for longer than 5 hours. Great recipe!