What's the perfect way to fancy up a frosted cake? Toss a few candied orange slices on top!
Looking for a fun way to wow your friends this holiday season? How about decorating your cakes with candied orange slices! You’d be surprised at how easy it is to make these tasty treats. You only need three ingredients and about 30 minutes to transform normal orange slices into little bites of candy. As a bonus, you’ll end up with some orange flavored simple syrup, too. Perfect for making homemade sodas and cocktails!
A Quick Note on Citrus
We use orange slices in this recipe because they’re our favorite size for cake decorating. Feel free to substitute any sweet citrus fruit that’s in season, like blood oranges or tangerines. You can also use this recipe to make candied limes, lemons, and grapefruit. Since those fruits are a bit more tart, you may want to consider adding an extra 1/4 cup of sugar to balance out the acidity.
Simple syrup is one of the easiest concoctions to make! It’s as simple as combining the sugar and water over medium-high heat and bringing the mixture to a boil. Usually, you’d make it in a small saucepan, but since we’re add orange slices to the mix later, let’s use a Dutch oven to give ourselves plenty of room. Once the mixture comes to a boil, reduce the heat to medium.
Step 2: Add the slices
Now that your simple syrup is nice and hot, add your orange slices. Drop the slices in one at a time to make sure they don’t stick together. Continue to cook the oranges over medium heat until they’re translucent, about 20 minutes, turning them from time to time. Reduce the heat to low and cook for an additional 10 minutes, turning occasionally, until the slices are tender but still intact.
Step 3: Cool and enjoy!
That’s it! How easy was that? Now that they’re fully cooked, use a slotted spoon or tongs to carefully remove the slices to a wire rack or a parchment paper-lined baking pan. Let them stand at room temperature overnight until they’re fully dried before storing them in an airtight container in the refrigerator. You might not need that syrup anymore for this recipe, but don’t throw it away! Store it in the fridge until you’re ready to make a mixed drink or a sparkling orange soda.
The slices and syrup are both good for 3-4 weeks when stored in the fridge, so have some fun with them! Candied orange slices make an excellent topping for pies and cakes (Psst:Learn how to decorate a cake like a pro from our Test Kitchen masters). They also make a fun addition to salads when cut into quarters, or you can serve them as-is as a sweet snack. When we want to get really fancy, we’ll make that snack gourmet by dipping half of the slice into chocolate before serving.
I make these citrusy cookies for parties and special occasions, and we always get to eat the ones that don't come out perfectly. Eventually I had to start making extra "mistakes" to keep my family happy! —Myrrh Wertz, Milwaukee, Wisconsin
I like to bake this lovely three-layer cake instead of a more traditional pie for Thanksgiving. It has that tangy Florida citrus flavor and isn't any more difficult to make than a two-layer cake. —Norma Poole, Auburndale, Florida
You can customize this bread to your family's specific tastes. Try dried apricots and pecans, or dried blueberries and hazelnuts. —Taste of Home Test Kitchen
The holiday version of tiramisu trades the Amaretto and coffee notes of the traditional dessert for the bright, seasonal flavors of cranberries and orange. The combination of orange liqueur and Marsala wine make this a delicious, potent meal-ender. —Jerry Gulley, Pleasant Prairie, Wisconsin
Biscotti are easier to make than you might think, and they’re delicious with breakfast or as a snack. They store well for over a week in a sealed jar or bag. I came up with this recipe when trying to use odds and ends I had in the house. Although we love to munch on all kinds of biscotti, this variety is especially amazing—just try
one with coffee or espresso! —Sarah Knoblock, Hyde Park, Indiana
I put a tablespoon of orange zest in both the cookie and icing to make these crispy cookies nice and bright, like a little ray of sunshine. —Wendy Montecalvo, Pleasantville, New Jersey
I used cranberries for decorations in a wedding, then challenged myself to find a way to use up the surplus. This pretty, super moist cake with cranberries in the batter and sometimes, sugared ones on top, was the result! —S. Jade Klope, Paducah, Kentucky
A twist on classic baklava, this recipe adds semisweet chocolate to the nut filling and drizzles even more on top. Christmas gift-giving has never been yummier! —Nella Parker, Hersey, MI
My friend gave me a recipe for orange cookies. I just had to embellish it. Now my friends and family crave these tarts. —Nancy Bruce, Big Timber, Montana
I tinkered with a plain apple cake recipe to create this moist, delicious winner. The result: old-fashioned goodness with a heavenly aroma! This cake is the perfect fall treat or holiday dessert, but it’s also great as a special breakfast or brunch item. —Lisa Speer, Palm Beach, Florida
Old-fashioned divinity candy is even yummier with a hint of refreshing orange zest and bits of crunchy pistachios. Store-bought versions just can’t compare! —Lorri Reinhardt, Big Bend, Wisconsin
I come from a big Italian family where my mom cooked and baked many delicious meals and desserts from scratch. Now I like to do the same for my family. This cake is my finale to our Italian Christmas Eve dinner. —Cathy Banks, Encinitas, California
I send these chocolate orange cookies to family and friends in other areas of the country. The two-tone treats deliver a citrusy taste of the Sunshine State. —Geordyth Sullivan, Cutler Bay, Florida
Flecks of orange zest add a pleasant texture and zip to this classic sweet potato pie. Cook and mash the potatoes a day ahead to save time on pie-making day. —Lindsey Cook, Dallas, Texas
For breakfast on Thanksgiving, my mom requested an orange pull-apart bread. I tried making one by dressing up tubes of refrigerated rolls. She loved it!—Shelly Bevington, Hermiston, Oregon
Two of my favorite ingredients, oranges and cashews, make a fantastic combination for a holiday bar—especially when you use fresh-squeezed orange juice in the glaze. —Anna Wood, Cullowhee, North Carolina
A hint of cranberry and a splash of orange are wrapped in buttery cookie, then drizzled in chocolate. Can you say, "heaven?" A platter of these showstopping treats makes any event a celebration. —Ginger Sullivan, Cutler Bay, Florida
Citrus, cinnamon and smoky chipotle peppers make my version of this flaky, sweet pastry so unique. It's really rich, so a little goes a long way. —Christine Neary, Portland, Oregon
I had never tried pistachios until I visited a friend who served me these cookies. I was in love! I made the recipe my own, and now my family can't get enough of them. —Lorraine Caland, Shuniah, Ontario
I made this for a holiday dinner with my family. Everyone loved the cran-orange flavor and the sweet glaze drizzled on top. For a fun variation, add 2/3 cup flaked sweetened coconut when including the orange juice to the batter, and sprinkle the finished cake with toasted coconut. —Patricia Harmon, Baden, Pennsylvania
This flavorful fruit was actually the topping in a cake recipe. But I didn't want all the calories or fat from the cake—and the oranges are a good dessert all by themselves! The dash of vanilla extract brings out the fruit's sweetness. —Carol Poindexter, Norridge, Illinois
A traditional Italian dessert served during the holidays and for special occasions, this pie features the classic pairing of orange and chocolate. The result is rich and tangy—a perfect finale to a Mediterranean-style dinner. —Trisha Kruse, Eagle, Idaho
A shiny, mirrorlike orange glaze covers a chocolate mousse cake to create a delicious show-stopping dessert your guests will be talking about for weeks to come.—Matthew Hass, Franklin, Wisconsin
This coffee ring is an old family recipe that's long been a hit with anyone who's tried it. The yeast bread is a great Sunday treat - or the perfect way to kick off your holiday celebration.
When I want to drop a little sunshine into my cookie jar, I bake up a double batch of these citrusy and sweet treats. —Ruth Gladstone, Brunswick, Maryland
This frosty orange pie is so easy to make. I have tried lemonade, mango and pineapple juice concentrates instead of orange, and my family loves each one. —Marie Przepierski, Erie, Pennsylvania
These tender cookies are pretty to look at—and the combination of cream cheese, orange, chocolate and almonds makes them almost irresistible. —Linda Call, Falun, Kansas
Studded with cranberries, slices of pretty bread make the perfect holiday brunch treat. Don't forget to dust the top with flour for artisan look! —Megumi Garcia, Milwaukee, Wisconsin
I have to give my husband credit for this idea—since we love chocolate and orange together, he suggested I come up with this recipe. Now they're not only his favorite, but also the whole family's. I'm always asked to bake these brownies for family gatherings. —Elinor Townsend, North Grafton, Massachusetts
Brown sugar gives these spritz cookies a lovely light caramel tint. This variation has a rich buttery shortbread taste and texture with a hint of orange flavor. They are a delightful addition to my holiday cookie tray.
-Sean Fleming, St. Charles, Illinois
My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. —Lisa M. Varner, El Paso, Texas
These yummy rolls are a nice change of pace from the typical brown sugar and cinnamon kind. They make a nice treat for breakfast or brunch. —Hannah Cobb, Owings Mills, Maryland
I like this recipe because the orange juice gives the nut bread such a bright flavor and also makes it moist. —Barbara Roethlisberger, Shepherd, Michigan
This decadent treat doesn't last long at our house. The Creamsicle flavor of this soft fudge brings on the smiles. Bright orange and marshmallow swirls make it a perfect takealong for events and get-togethers. —Diane Wampler, Morristown, Tennessee
Coming from Oregon, a state famous for its cranberries, this bread is a given at our house. Each fall my husband and I scrounge around for walnuts to go in it. It's a regular on our table, and not just at Thanksgiving. I freeze the berries so I have a ready supply all year long. —Elaine Kremenak, Grants Pass, Oregon
Moist and scrumptious, these scones come out perfect every time. I savor the chewy dried cranberries and sweet orange glaze. There's nothing better than serving these remarkable scones warm with the delicate orange butter. —Karen McBride, Indianapolis, Indiana
The aroma of orange zest hints at how heavenly this delicate cheesecake tastes. Gingersnap cookie crumbs make a distinctive crust, while glazed orange slices become a blossomlike topping. —Sharon Delaney-Chronis, South Milwaukee, Wisconsin
This is one of my favorite cakes. It’s moist and light yet so satisfying. I’ve been adapting it for years and now it’s almost guilt-free. —Pam Sjolund, Columbia, South Carolina
Time-crunched cooks are sure to appreciate the make-ahead convenience of this delightful dish. Feel free to replace the orange marmalade with any jam or jelly that suits your taste.—Mary L. Gabriel, Las Vegas, Nevada
My three sisters like the combination of chocolate and orange as much as I do, so we all really savor these beautiful cookies. The candied orange peel on top is a special twist. —Ruth Rumple, Rockford, Ohio
My mother has had this recipe for years. I love it! These bars make great snacks, but can also be served for dessert. —Margaret Adelman, Bellingham, Minnesota
My husband's grandmother made a variety of cookies every year for her grandkids at Christmastime. She would box them up and give each child his or her own box. This crisp, orange flavored cookie is one of my favorites from her collection.—Heather McKillip, Aurora, Illinois
Tart berries, crunchy nuts and sweet chocolate are simply scrumptious when mixed together in this easy quick bread. Sometimes I'll top it off with an orange-flavored glaze. —Donna Smith, Fairport, New York
Each Christmas I teach myself a new candy recipe. Last year I started with my caramel recipe and added a splash of orange extract for fun. This year I just might try buttered rum extract. —Shelly Bevington-Fisher, Hermiston, Oregon
I make this showstopper for many occasions, slightly changing—or adding—ingredients. I sometimes add toasted coconut between the layers. —Raymonde Bourgeois, Swastika, Ontario
Soft candy orange slices are a refreshing addition to these crispy vanilla chip cookies from Britt Strain, Idaho Falls, Idaho. To quickly cut the orange candy, use scissors, rinsing the blades with cold water occasionally to reduce sticking.
A basic angel food cake becomes a heavenly indulgence, thanks to a hint of orange flavor swirled into every bite. The orange color makes slices of the cake look so pretty when arranged on individual dessert plates.—Lauren Osborne, Holtwood, Pennsylvania
My baking therapy is to make treats for friends and co-workers. This pull-apart bread makes everyone smile as they face a busy day. —Vickie Friday Martin, Scroggins, Texas
These moist loaves are packed with the zesty taste of cranberries and orange peel. I suggest serving slices toasted with butter or cream cheese. —Ron Gardner, Grand Haven, Michigan
I usually make these bite-size orange cookies at Christmastime, when oranges in Florida are plentiful, but they're delicious any time of year. Every time I sniff their wonderful aroma, I remember my grandmother, who shared the recipe. —Lori DiPietro, New Port Richey, Florida
When pumpkin season rolls around, I like to find new ways to enjoy it in almost all my cooking. This creamy dessert feels so festive this time of year—;it gives you classic pumpkin pie flavor with just a kiss of orange. —Donna Roberts, Manhattan, Kansas
This is my take on my mother's recipe for chocolate chunk bars, which she made every Christmas Eve. Our family is scattered across the country now; making these reminds me of home. If you don't have a pastry cutter, you can use two sharp knifes or a potato masher. My mom makes this with semisweet chocolate chunks. —Erin Powell, Amarillo, Texas
Of all the cookies I've made over the years, shortbread is the one that won't last 24 hours in our house. My 11-year-old daughter is wild for dark chocolate and the cayenne pepper is hardly noticeable, but adds a sophisticated kick.—Holly Campbell, Palouse, Washington
These cups are easy to put on a platter for impressive presentation—they're a true one-bite pleasure! Top them with the fresh fruit of your choice: Half a strawberry or a piece of mandarin orange complements the hazelnut chocolate flavor of the Nutella. —Joanie Fuson, Indianapolis, Indiana
I love spicy chocolate so I came up with this recipe. Because it starts with a packaged sugar cookie mix, it's super easy! And orange, cinnamon and cayenne are a surprising combo that can't be beat.—Debbie Blunt, Wickenburg, Arizona
After years of working in professional kitchens, Lindsay traded her knives in for the pen. While she spends most of her time writing these days, she still exercises her culinary muscles on the regular, taking any opportunity to turn local, seasonal ingredients into beautiful meals for her family.