• 4 oranges
• 1 1/3 cups granulated sugar
• 1 1/4 cups water
• 1 pound dark chocolate
• parchment paper
• dipping tool
• cooling rack

Quarter the oranges. Remove the peel from each quarter. Put peels into a saucepan; add water to cover, and bring to a boil. Drain and discard the water. Rinse saucepan and repeat the boiling process two more times. Drain and let orange peel cool slightly. Scrape off most of the white pith from the peels with a spoon. Cut each quarter in half, then in thin strips. In a medium saucepan, bring the sugar and the 1 1/4 cups water to a boil, stirring until sugar is dissolved. Add the peels and simmer, uncovered, for about 20 minutes or until liquid is absorbed. Stir occasionally and watch closely to prevent slices from burning. Transfer the candied orange peel to a cooling rack and let stand until dry. Melt candy coating or melt and temper chocolate. Dip the candied orange peels into the dark chocolate.

Recipes and image taken with permission from Autumn Carpenter's Book, All About Candy Making. All rights reserved.