Gourmet Candied Orange Peel Strips

Prepare the Orange Peels

1. 1Wash the oranges thoroughly. Using a sharp knife or peeler, remove the peels in strips, trying to get as little of the white pith as possible. Cut the peels into uniform 1/4-inch thick strips.
2. 2Place the orange peel strips in a saucepan and cover with cold water. Bring to a boil, then drain. Repeat this blanching process 2-3 times to remove bitterness. This step is crucial for a pleasant flavor.

Make the Candied Peels

1. 1In the same saucepan, combine 1.5 cups of granulated sugar, 1.5 cups of water, and the corn syrup. Bring to a boil over medium-high heat, stirring until the sugar dissolves.
2. 2Add the blanched orange peel strips to the sugar syrup. Reduce heat to low, cover, and simmer gently for 60-90 minutes, or until the peels are tender and somewhat translucent. Stir occasionally to prevent sticking.
3. 3Remove the orange peels from the syrup using a slotted spoon and place them on a wire rack set over parchment paper to drain for about 30 minutes. Reserve the syrup for other uses if desired (e.g., in cocktails or baking).
4. 4Spread the remaining 1 cup of granulated sugar on a plate or shallow dish. Roll the drained orange peel strips in the sugar to coat them evenly. Shake off any excess sugar.
5. 5Place the sugar-coated peels back on the wire rack. Allow them to air dry for at least 1-2 hours, or until the sugar coating is firm and crystalline.