Recipe for Homemade Candied Orange Peels, adapted from Bright Eye Baker.
3 large Navel or Valencia oranges
1 cup Granulated sugar
¾ cup water
1. Rinse the oranges.
2. Cut the top and bottom off each orange and score the skin into quarters.
3. Remove the skin (peel and pith, the white part), and cut the skin into strips about ¼" wide. (or keep the orange peels after you consume your fresh oranges).
4. Place the strips of peel in a large saucepan and cover with cold water.
5. Set on the stove on high heat and bring to a boil. Drain the water from the peels and repeat this process twice more.
6. In a small bowl, whisk together the sugar and ¾ cup water.
7. Pour the sugar water into a medium saucepan and bring to a simmer. Let the mixture cook for 8-9 minutes at a constant simmer.
8. Add the peel and cook for 45 minutes to 1 hour, adjusting heat as necessary to maintain the simmer. Avoid stirring, as this will cause crystallation. If necessary, swirl the pan to make sure that all of the peels get covered with the syrup. At the end of this period, the peels should be translucent.
9. Drain any remaining syrup from the peels and set aside for other use (perhaps tea?!) Spread the peels out on a drying rack and leave to dry for 4-5 hours. Store in an airtight
[I reuse the sugar syrup after each batch, then add in more sugar and liquid. Adjust accordingly.]
Actually I realised that, whether the pith is removed or not, it doesn't matter. It'll be thicker and crunchier if it's not removed. It'll be crispier and thinner if removed. It's up to your preference, as after boiling, it doesn't really taste bitter anymore.