Soft, chewy, sugar-coated orange candies made with real juice and simple pantry ingredients.
Ingredients:
2 cups fresh orange juice (about 4–5 oranges)
2 tablespoons lemon juice
2 cups granulated sugar
1 cup corn syrup (or glucose syrup)
1/4 teaspoon salt
2 packets unflavored gelatin (about 4 tablespoons)
1/2 cup cold water
1 teaspoon orange zest (optional, for stronger flavor)
Orange food coloring (optional)
Extra sugar for coating
Instructions:
Prepare gelatin
In a small bowl, pour the cold water over the gelatin. Let it bloom for 5–10 minutes until fully absorbed.
Cook the candy base
In a saucepan, combine orange juice, lemon juice, sugar, corn syrup, salt, and orange zest.
Heat over medium heat, stirring until the sugar dissolves completely.
Simmer
Bring the mixture to a gentle boil, then reduce heat and simmer for 10–15 minutes, stirring often, until slightly thickened.
Add gelatin
Remove from heat. Add the bloomed gelatin and stir until fully melted and smooth.
Add a few drops of orange food coloring if you want a brighter color.
Mold the candy
Pour the mixture into a lightly greased shallow pan or silicone molds.
Let it cool at room temperature for 30 minutes, then refrigerate for 3–4 hours until fully set.
Cut into slices
Once firm, remove from the mold and cut into small wedge or slice shapes.
Sugar coating
Roll each piece in granulated sugar until fully coated.
Drying
Place candies on parchment paper and let them air-dry for several hours or overnight for a chewier texture.
Storage:
Store in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks.
Tips:
– For firmer candy, use 3 packets gelatin instead of 2
– You can replace orange juice with lemon, grapefruit, or tangerine juice
– Add a few drops of orange extract for stronger flavor
– For shiny candies, coat lightly with sugar and cornstarch mixed
If you want, I can also give you:
✔ A version without corn syrup
✔ A vegan agar-agar version
✔ A chewy gummy version
✔ A professional candy-shop version
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