Old Fashioned Orange Candy

Old Fashioned Orange Candy typically refers to a few different nostalgic confections. Since “orange candy” can mean anything from chewy slices to creamy patties, here are the recipes for the two most classic versions:

1. Orange Slices (Gumdrop/Sugar Candy): The bright, chewy, sugar-crusted slices that look like real orange segments.

2. Chocolate-Dipped Orange Creams (Orange Patties): The soft, melt-in-your-mouth fondant centers dipped in chocolate, famously sold in tins.

Option 1: Old Fashioned Orange Slices (Homemade Gumdrops)

These are the classic chewy candies you see in bulk bins around the holidays. They are made with real orange juice and zest for a fresh flavor that beats anything from the store.

Ingredients:

• 2 cups (400g) granulated sugar (plus extra for coating)

• ¾ cup (180ml) water

• ¼ cup (60ml) orange juice (freshly squeezed is best)

• Zest of 1 large orange

• 3 tablespoons (about 25g) powdered fruit pectin (like Sure-Jell)

• ½ teaspoon baking soda

• 1 tablespoon light corn syrup

Instructions:

1. Prepare the Pan: Line an 8×8 inch baking pan with parchment paper, leaving some overhang on the sides (to lift the candy out later). Lightly spray the parchment with non-stick spray.

2. Combine Base: In a medium saucepan, whisk together the fruit pectin, baking soda, and 1/2 cup (100g) of the sugar. (The baking soda helps the pectin dissolve).

3. Add Liquids: Stir in the water and orange juice. The mixture will bubble up slightly because of the baking soda.

4. Boil the Pectin: Place the pan over medium-high heat and bring to a boil, stirring constantly. Let it boil hard for 1 minute. Remove from heat.

5. Add Remaining Sugar: Quickly stir in the remaining 1 ½ cups (300g) of sugar and the corn syrup. Stir vigorously until the sugar is fully dissolved.

6. Cook the Candy: Return the pan to medium-high heat. Bring to a boil and cook, without stirring, until the mixture reaches 225°F (107°C) on a candy thermometer (the “thread stage”). This takes about 5-10 minutes.

7. Add Zest and Pour: Remove from heat, immediately stir in the orange zest, and quickly pour the hot mixture into the prepared pan. Do not scrape the bottom of the pan.

8. Set and Cure: Let it sit uncovered at room temperature for at least 4 hours, or overnight. Do not refrigerate. The top should be dry and firm.

9. Cut into Slices:

   • Lift the block of candy out using the parchment paper.

   • Use a large, sharp knife (lightly greased with cooking spray) to cut the block into thin half-moon shapes to resemble orange slices. A pizza cutter also works well for this.

10. Coat with Sugar: Toss the slices in a bowl of granulated sugar to coat them completely. Let them dry on a rack for another 24 hours to form the classic crusty shell. Re-roll in sugar if desired.

Option 2: Old Fashioned Orange Creams (Chocolate-Dipped)

These are the meltaway candies—a soft, creamy, orange-flavored fondant center enrobed in dark or milk chocolate.

Ingredients:

For the Orange Cream Center:

• 4 tablespoons (60g) unsalted butter, softened

• 4 oz (112g) cream cheese, softened (this gives it that signature creamy tang and texture)

• 1 lb (450g) powdered sugar (about 4 cups)

• 1 teaspoon orange extract (use pure extract, not imitation, for best flavor)

• Zest of 1 orange

• Pinch of salt

For the Coating:

• 8 oz (225g) dark chocolate, milk chocolate, or semi-sweet chocolate chips/bar, chopped

• 1 teaspoon coconut oil or vegetable shortening (optional, helps thin the chocolate for dipping)

Instructions:

1. Make the Filling: In a large mixing bowl, beat the softened butter and cream cheese together with an electric mixer until smooth and fluffy.

2. Add Flavor: Beat in the orange extract, orange zest, and salt.

3. Add Sugar: Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until combined. Scrape down the sides as needed. The mixture will form a thick, smooth, pliable dough.

4. Chill the Dough: Cover the bowl and refrigerate for at least 1 hour, or until firm enough to handle.

5. Shape the Centers:

   • Line a baking sheet with parchment paper.

   • Scoop out teaspoonfuls of the mixture and roll them into smooth balls. (For a more traditional “patty” shape, gently press the balls into small disks about 1/2 inch thick).

   • Place them on the prepared sheet and freeze for 30 minutes (or refrigerate for 2 hours). They must be very cold for dipping.

6. Melt the Chocolate:

   • Place the chocolate and coconut oil (if using) in a microwave-safe bowl.

   • Microwave in 30-second intervals, stirring thoroughly after each, until completely smooth. Let it cool for a few minutes so it’s warm, but not hot.

7. Dip the Candies:

   • Remove the chilled centers from the freezer.

   • Using a fork or dipping tool, drop one center into the melted chocolate. Turn to coat completely.

   • Lift it out, gently tap the fork on the edge of the bowl to let excess chocolate drip off.

   • Place the dipped candy back onto the parchment paper.

8. Set: Repeat with all centers. If the chocolate in the bowl gets too thick, reheat it gently for a few seconds.

9. Serve or Store: Let the chocolates set completely at room temperature (or in the fridge if your kitchen is warm). Store in an airtight container in the refrigerator for up to 2 weeks. Serve cold or at room temperature.

Tips for Success

• For the Orange Slices: A candy thermometer is essential. Getting the temperature right determines whether they set properly.

• For the Creams: The cream cheese in the centers makes them soft. They must be thoroughly chilled before dipping, or they will fall apart in the warm chocolate.

• Extract vs. Juice: For candies, concentrated orange extract provides a much stronger, more stable flavor than juice, which can make the sugar mixtures grainy or seize the chocolate.