Orange you glad you're reading this post?

A perpetual childhood favorite, candied orange peels bring back fond memories of high tea at the Manor House with my mom.

Step 1: Make your 4 oranges naked! Be careful not to mutilate the peels - I like to use my "pink peeler" (named for the color, not the function). 

The remaining fruit can go into a zip-top bag in the fridge for a few days.

Step 2: Gently boil the rinds for 5ish minutes until the pith is soft and vaguely yellow in color.

Step 3: Carefully remove the pith using the side of a spoon - the goal is to remove all of the bitter white stuff without ripping the peel (easier said than done).

Behold! Pith-free orange peels!

Step 4: Slice your orange peels into thin strips.

Step 5: Gently boil your orange peel for 5 minutes in a solution of 1 cup sugar dissolved in 1/2 cup water.  Turn the heat off, cover, and allow this to sit for 24 hours.  At this point remove the lid, and return to a gentle boil until the liquid is at the thread stage (take your spoon and when the liquid dripping off leaves a thread trailing behind you are good to go).  Strain in a sieve.

Step 6: When the peels are cool enough to handle (please be careful - sugar burns are very painful) place in a container with sugar and toss to coat.

Step 7: Lay your sugar-coated candied orange peels on a flat surface.

Step 8: Is totally optional, but adds a nice flavor.  Take some of your candied orange peels and dip the end in dark chocolate.  Lay on a non-stick surface to cool - I prefer to use the silpat.

Step 9: Bag & Tag for distribution (or store in an airtight container for about a week).

Ready....Set....COOK!