Candied Orange Peel
|Oranges||3 Large (Thick Peel Is Preferred)|
|Water||1 1⁄2 Cup (24 tbs)|
|Water||5 Cup (80 tbs)|
|Sugar||1 Cup (16 tbs)|
|Sugar||4 Tablespoon (Adjust Quantity As Needed For Coating)|
Remove the peel in 4 lengthwise sections.
Put into a 2 quart saucepan and add 1 1/2 cups water and salt.
Bring to boiling and cook until orange peel is almost tender, about 15 minutes.
Remove from heat and drain well.
Return orange peel to saucepan and add 1 1/2 cups water.
Bring to boiling; drain immediately.
Repeat procedure two more times.
After last draining, scrape the white part from the peel.
Cut peel into 1/Combine the 1 cup sugar and the remaining 1/2 cup water in the saucepan.
Stir over low heat until sugar is dissolved.
Cover saucepan and boil gently 5 minutes.
Uncover and set candy thermometer in place.
Continue cooking mixture, without stirring, until thermometer registers 230F to 234F, washing down crystals from sides of pan as necessary and changing water after each washing.
Add strips of peel and cook very slowly, stirring frequently until most of the syrup is absorbed and peel begins to look transparent.
Remove peel to cooling rack.
When peel has cooled slightly, roll, a few pieces at a time, in sugar.
Store in tightly covered container.