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1
Use a small, sharp knife to trim 1/4 to 1/2 inch from both ends of each orange.
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2
Reveal some flesh to make removing the peel easier.
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3
Then make cuts, from top to bottom and at 1-inch intervals, around each orange.
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4
Make sure the knife goes through the peel and pith down to the flesh.
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5
Use your fingers to remove the peel from the orange in beautiful, discrete sections.
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6
Cut the each section lengthwise into 1/3-inch-wide strips.
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7
Put the peels into a saucepan and add enough water so that they float.
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8
Cover with a lid or plastic wrap and refrigerate overnight.
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9
Uncover and drain the peels.
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10
Return them to the saucepan and again add enough water so the peels float.
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11
Bring to a boil over medium heat and then drain.
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12
This mellows the harsh flavor of the peels.
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13
To candy the peels, use a wide, high-sided skillet (like a chicken fryer) that can accommodate them in a single layer.
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14
Put a wire rack on a baking sheet and place the baking sheet nearby for drying the finished strips.
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15
Put the 1 2/3 cups sugar and all the water into the skillet.
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16
Bring to a boil over medium heat, stirring to dissolve the sugar.
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17
Add the peels, lower the heat to a simmer, and cook for 25 to 30 minutes, or until they look glazed and shiny.
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18
Occasionally stir the peels or swirl the pan to ensure even cooking, and lower the heat as needed to prevent scorching.
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19
During candying, the plump peels will shrink, straighten out, and soften.
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20
The white pith will turn golden and somewhat translucent.
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21
Use tongs to transfer each strip to the rack, placing them orange side up and not touching.
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22
Discard the sugar syrup.
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23
Allow the peels to dry for about 1 hour, or until they feel tacky.
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24
To coat the peels, put the 1/4 cup sugar into a small bowl.
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25
Drop in a few strips at a time and shake the bowl back and forth to coat them well.
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26
Transfer to a plate and then repeat with the remaining peels.
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27
When all the strips are coated, put them into an airtight container and store at room temperature for up to a week.
