How to Make Candied Bittersweet Orange Peels

Candied Bittersweet Orange Peels Recipe
Ingredients: Recipe of Hensperger of San Francisco
3 large whole oranges (about 1 kilo)
Water for boiling
¾ cup water for syrup
2 tablespoon light corn syrup
2 ¾ cups sugar, divided

Procedures:

• Mark the quarters of each whloe orange buy cutting into the rind. Peel off the rind by following the marked quarters. Cut the rind into ¼ inch wide slices.
• Boil orange rind in enough water to cover for 15 minutes. Drain in colander.
• In a large saucepan, combine the ¾ cup water, light corn syrup and 2 cups of the sugar. Bring to a boil. Stir only until sugar is dissolved. Add peels and simmer for 35 to 55 minutes. Stir once or twice only. Stirring more often will crystallize the sugar.
• Remove peels with slotted spoon and arrange them on a large rack set over a baking pan (to catch drippings). Drain for 5 minutes.
• Place ramaining ¾ cup sugar in a large bowl. Toss the peels in sugar to coat evenly.
• Transfer sugar coated peels to wire racks to air dry, about 2 hours. Store air tight for up to 1 month.

Note: best results if made on a sunny day because of the drying process. End.