May 4th is National Candied Orange Peel Day - so, a recipe!

[yaralindi]

For all of you who love eating orange peels (and who doesn't), May the 4th is National Candied Orange Peel Day (in addition to being a day for something about wars). To help celebrate, I'm posting an easy recipe for making these tasty little morsels of orangy goodness. Enjoy!

Candied Orange Peels

Ingredients

• 6 thick-skinned Valencia or Navel oranges
• 4 ½ cups sugar, plus extra for rolling orange peels in
• 1 ½ cups water

Preparation

1. Cut tops and bottoms off of each orange and score the oranges into quarters, cutting down only into the peel and not into the fruit.
2. Peel the skin and pith of the orange in large pieces, use the orange for another recipe.
3. Cut the peel into strips about 1/4-inch wide.
4. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat.
5. Pour off the water and repeat 1-2 more times to blanch the peels and mellow the bitterness.
6. Remove orange peels from pan and set aside.
7. Whisk sugar with water in the same pan used to blanch the peels.
8. Bring to a simmer and cook for 8-9 minutes (candy thermometer reading of 230-235 degrees).
9. Add peels and simmer gently.
10. Cook peels until translucent, about 45 minutes. Do not stir as this can cause sugar crystal to form. If necessary, swirl pan to move peels around.
11. Drain the peels, retaining the marvelously sweet orange water for iced tea.
12. Roll peels in sugar and dry on a rack for 4-5 hours.
13. Store in a container with sugar

Note: I love these stuffed in a dried date and dipped in dark chocolate.

[Ashlyn]

Or just dipped in dark chocolate!!!

[yaralindi]

Or just dipped in dark chocolate!!!

Or using them as a tasty garnish on a hot fudge sundae.

[Ashlyn]

Or just dipped in dark chocolate!!!

Or using them as a tasty garnish on a hot fudge sundae.

Oh!!!! . . .

[DoctorGamgee]

I made some of these last year, as well as lemon peel. They were yummy!