KitchenMagician's Recipe

CANDY - SUGARED ORANGE PEEL

Category: Sweet Snacks

6 Navel oranges
4 1/2 c. granulated sugar, plus extra for rolling
1 1/2 c. water

Cut tops and bottoms off of each orange and score each orange into quarters, cutting down only into the peel and not into the fruit.
Peel the skin and pith of each orange in large pieces; use the orange for another recipe.
Cut peel into strips about 1/4-inch wide; transfer to a large saucepan with cold water to cover, bring to a boil over high heat.
Pour off water; repeat 2 more times then remove orange peels from pan.
Whisk sugar with 1 1/2 cups water; bring to a simmer and cook for 8 to 9 minutes
candy thermometer reads, 230F.)
Add peels and simmer gently, reducing heat to retain a simmer.
Cook until peels get translucent, about 45 minutes.
Resist the urge to stir the peels or sugar may crystallize; if necessary, swirl the pan to move the peels around.
Drain, saving the syrup for another use; roll peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.

One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.