# Complete Guide to Crafting Perfect Candied Orange Peels

## Ingredients:
- 4 large organic oranges
- 3 cups granulated sugar (plus extra for coating)
- 3 cups water

## Equipment:
- Sharp knife
- Large pot
- Slotted spoon
- Cooling rack
- Parchment paper
- Airtight container for storage

## Instructions:

### 1. Selecting and Preparing Oranges:
- Choose organic oranges with thick, unblemished peels.
- Wash oranges thoroughly under cool running water.
- Cut the top and bottom off each orange.
- Score the peel from top to bottom in quarters.
- Carefully remove the peel in large pieces, keeping as much pith attached as possible.
- Cut the peels into strips about 1/4 inch wide.

### 2. Blanching the Peels:
- Place the peels in a large pot and cover with cold water.
- Bring to a boil over high heat.
- Drain the water and repeat this process two more times.
- This blanching process removes bitterness from the peels.

### 3. Preparing the Syrup:
- In the same pot, combine 3 cups of sugar and 3 cups of water.
- Heat over medium heat, stirring until the sugar dissolves completely.

### 4. Candying the Peels:
- Add the blanched peels to the syrup.
- Bring to a simmer over medium-low heat.
- Reduce heat to maintain a gentle simmer.
- Cook for 1-2 hours, or until the peels become translucent.
- Stir occasionally to ensure even cooking.

### 5. Drying and Coating:
- Line a cooling rack with parchment paper.
- Use a slotted spoon to remove the peels from the syrup.
- Allow excess syrup to drip off.
- Place the peels on the prepared cooling rack.
- Let cool for about 15 minutes.
- Pour about 1 cup of granulated sugar into a shallow dish.
- Gently toss the cooled peels in the sugar to coat.

### 6. Final Drying:
- Return the sugar-coated peels to the cooling rack.
- Allow to air dry for 24-48 hours, or until they are no longer sticky.

### 7. Storage:
- Store the candied peels in an airtight container.
- They will keep at room temperature for up to a month.
- For longer storage, refrigerate for up to 3 months.

## Tips for Perfect Candied Orange Peels:
1. Use organic oranges to avoid pesticides on the peel.
2. Don't rush the candying process - a slow, gentle simmer produces the best results.
3. If you prefer less sweet peels, reduce the sugar in the syrup to 2 cups.
4. Save the leftover orange-infused syrup for cocktails or as a sweetener for tea.
5. Experiment with other citrus fruits like lemons, limes, or grapefruits.
6. For a gourmet touch, dip half of each candied peel in melted dark chocolate.

Enjoy your homemade candied orange peels as a sweet treat, a garnish for desserts, or as a thoughtful homemade gift!