Candied Orange Peel

Ingredients

• 4 medium Thin-skinned oranges (Look for oranges with smooth, blemish-free skin.)
• 8 cups Cold water (Enough to fully cover the orange peels during blanching.)
• 1 cup Granulated sugar (For making the syrup.)
• 0.5 cup Water (For making the syrup.)
• 0.25 cup Fine granulated sugar (For coating the candied peels. Adjust quantity as needed.)

Instructions

1. 1Wash the oranges thoroughly. Using a sharp knife, carefully remove the peel from the four thin-skinned oranges. Cut each orange peel into four large quarters. Try to keep the peel as intact as possible.
2. 2Place the orange peel quarters in a medium saucepan and cover them completely with cold water (about 8 cups). Bring the water to a rolling boil over high heat, then reduce the heat to low and cook slowly until the peels are soft, about 15-20 minutes. This process helps remove bitterness from the peels.
3. 3Carefully drain the softened orange peels in a colander. Once cool enough to handle, use a spoon to gently scrape away and remove the white, spongy pith from the inside of each peel quarter. This step is crucial for preventing bitterness and achieving a tender texture. Then, using kitchen scissors, cut the yellow portion of the peel into thin strips, approximately 1/4 inch wide.
4. 4In a clean saucepan, combine 1/2 cup of water and 1 cup of granulated sugar. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar is completely dissolved. Continue to boil without stirring until the syrup reaches the 'thread stage' (about 230-235°F or 110-113°C). To test, drop a small amount of syrup from the tip of a spoon; it should form a fine thread as it falls.
5. 5Add the prepared orange peel strips to the boiling sugar syrup. Reduce the heat to low and cook the strips in the syrup for five minutes, ensuring they are fully submerged and absorbing the sweetness. The peels should become translucent.
6. 6Carefully remove the orange peel strips from the syrup using a slotted spoon or fork, allowing excess syrup to drip off. Place the drained strips on a wire rack set over parchment paper or a baking sheet to cool slightly. While still warm and sticky, toss the strips in a bowl with fine granulated sugar until evenly coated. Spread them out on the wire rack again to dry completely, which may take several hours or overnight.