Peel and prep the oranges

Slice off the top and bottom, then carefully peel away the rind. Slice into thin strips, about 1/4 inch wide. Don’t worry about perfection—rustic strips work fine.

Blanch the peels

Boil the strips in water for 2–3 minutes, then drain. Repeat this step two more times to remove bitterness. FYI, patience here = sweet success.

Make the sugar syrup

Combine 1 cup sugar and 1/2 cup water in a saucepan. Heat until the sugar dissolves and the syrup starts to bubble gently.

Cook the peels in syrup

Add your orange strips to the syrup, reduce the heat, and simmer for about 45–60 minutes. Stir occasionally until the peels become translucent and glossy.

Dry the peels

Remove from heat, let them cool slightly, then roll in extra sugar for that classic candied finish. Lay them on parchment paper to dry for several hours—or overnight if you have the patience.

Optional chocolate dip

Melt dark chocolate, dip half of each peel, and let it set on parchment. Instant gourmet vibes.