- 6 medium or 5 large oranges
- 4 cups sugar, divided
- 1 ⅓ cups water (times 3)
- 3 tablespoons corn syrup
- Quarter oranges and remove peels. Reserve fruit for another use. Be sure to clean pith and pulp from peels.
- Cut the peel quarters into long strips, about ¼-inch wide and 1 to 2 inches long. Cover the peels with 1 ⅓ cups water. Bring to a simmer. Pour off water and repeat.
- Combine the last 1 ⅓ cups water with the sugar and corn syrup. Add the peels and slowly simmer, stirring often to make sure peels are coated, until they soak up the syrup. Watch carefully, to make sure the sugar does not burn.
- Turn peels out onto a large baking sheet that has been lined with waxed paper and coated with ½ cup sugar. Separate peels and allow them to cool.
- When cool enough to handle, turn them and coat evenly with sugar. Allow to set for about 8 hours. They will no longer be sticky.
Tips & Notes
You can also make this recipe with chocolate. You will need:
- 1 cup semi-sweet chocolate chips
- 1 tablespoon canola oil
- In a microwave-safe dish, melt the chocolate with the oil in 1-minute intervals. When shiny and just melted, stir well and dip the peels halfway in chocolate. Set them on waxed paper until chocolate is firm.