Candied orange peel

Ingredients for 1 servings:

• 16 orange(s), organic
• 1.1 kg sugar
• 50 g cane sugar

Instructions

Working time approx. 2 hours 30 minutes; Rest period approx. 3 days; Cooking/baking time approx. 30 minutes; Total time approx. 3 days 3 hours

First, you need orange peels. So, either fillet the oranges or juice them. Then scrape off any remaining pulp, leaving only the outer skin and the white part. Then cut this into sticks. Maybe even into shapes or letters. Place the peels in a large, lidded bowl and fill with water. Let them soak for three days, changing the water every day. Finally, drain the peels well in a sieve and squeeze out some of the excess liquid. For every 500 grams of peels, dissolve 350 grams of sugar in a little water in a saucepan and add the oranges. Then simmer over medium heat until the water has evaporated (I drained the remaining water after about 20 minutes). Stir well to prevent burning on the bottom. When done, the peels should crackle and be quite dry. Line a tray or similar with aluminum foil, toss the peels with the brown sugar, and let it cool. Then, if desired, dip halfway into chocolate coating and place in a clear bag for gifting. The amount specified above is enough for about 8 bags. I can’t say much about the shelf life—most of them were gone quickly. However, a few shells have been sitting in a bowl for about two weeks and are still delicious.