Candied Orange Peel

  1. Remove peels and cut into 1/4" wide strips. Either 1) cut the oranges in half and juice them. Cut each half in half again and scrape out pulp with a spoon, or 2) lop off the top and bottom of each fruit. Score the peel like lines of longitude every 60 degrees. Peel the fruit and clean the inside with a spoon. Leave some white pith either way.
  2. Place strips of peel in large saucepan and cover with cold water. Heat on high until water comes to a boil. Pour off water. Repeat twice more. Combine sugar and water in the saucepan and bring to boil over high heat until temp reaches 230*F. Add peel and reduce heat to a simmer. Simmer until peels are translucent, 30-45 minutes. Remove peels from syrup and roll in sugar if desired. Set on rack to dry (overnight) Once dry, can dip in tempered dark chocolate.
  3. Can grind in mini-processor for le gibassier.

oranges, lemon, sugar, water, sugar, chocolate

Taken from www.epicurious.com/recipes/member/views/candied-orange-peel-50065187 (may not work)

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