Any kind of citrus peel can be “candied”, but orange is my favorite. This is the one time that beauty counts. Look for fresh, unblemished oranges. Organic doesn’t matter so much because the peels go through a series of boiling water baths.

3 pounds oranges
1 1/2 cups sugar
2/3 cup white corn syrup
1 cup superfine sugar
4 oz dark chocolate morsels (I use Ghiradelli) or chocolate of choice

1. Cut each orange into quarters, working from stem to blossom end. Carefully remove each section of peel, then cut the peel into strips. Reserve the oranges for another use.
2. In a large saucepan, cover the orange peel with water and bring to a full boil. Boil one minute, then drain the peel, cover with fresh water and boil again. Repeat this procedure for a third time. After the third boiling bath, cover the peel with more fresh water, bring to a boil, then reduce the heat and simmer for 20 minutes. Drain and set aside.
3. In the same saucepan, combine the 1 1/2 cups of sugar, corn syrup, and 1 1/2 cups of water. Boil for 2 minutes, then add the peel. Boil the peel gently, stirring frequently. Cook until the syrup is reduced to only a tablespoon or two, then drain.
4. Sprinkle a layer of the superfine sugar on a baking sheet. Working quickly, arrange the strips of peel in straight rows. Sprinkle the remaining sugar over the candied peel, then turn to coat.
5. If desired, dip the candied peel in melted chocolate and place on waxed paper to dry. (I usually dip half of the candy)
6. Store in an airtight container at room temperature.

Servings: 72