Instructions

Prepare the Orange Peels

• Wash and dry the oranges thoroughly.

• Slice off the tops and bottoms.

• Score the peel from top to bottom into 4–5 wide strips.

• Remove each section with some white pith attached.

• Cut the peel into ¼-inch-wide strips.

Boil to Remove Bitterness

• Bring 5 cups of water to a rolling boil in a large saucepan.

• Add the orange peels and boil for 15 minutes to soften and remove bitterness.

• Drain the peels in a colander.

• Rinse under cool water and shake off as much water as possible.

Make the Sugar Syrup

• Return the saucepan to medium heat.

• Add 1 cup water and 2 cups sugar.

• Stir until the sugar is fully dissolved and the syrup is clear.

Candy the Orange Peels

• Add the boiled peels back into the sugar syrup.

• Increase heat to medium-high until the mixture just begins to boil.

• Immediately reduce heat to medium-low.

• Simmer uncovered for 40–45 minutes, stirring occasionally.

• Continue until the peels look translucent and the syrup thickens.

Drain and Dry

• Using tongs, transfer the peels to a wire rack set over a parchment-lined baking sheet.

• Let dry at room temperature for 12 hours to overnight.

• (Reserve the orange syrup in a jar for beverages or other uses.)

Coat in Sugar

• While the peels are still slightly tacky, place the remaining ½ cup sugar in a large resealable bag.

• Add a few peels at a time to the bag.

• Seal and shake gently until evenly coated with sugar.

• Repeat until all peels are coated.

Serve and Store

• Enjoy the candied orange peels immediately as a snack or dessert garnish.

• Store leftovers in an airtight container at room temperature for up to 1 week.

• For longer freshness, refrigerate and bring to room temperature before serving.