Instructions

1. Cut oranges into quarters, peel the skin off. If part of the white pith comes off that is fine.
2. into a pot of cold water and bring the water to a boil. Let the water boil for 2-3 minutes, then drain it and run cold water over the quarters.
3. Repeat two more times.
4. After the third boiling, drain the water, run cold water over the quarters of peel and leave them aside to cool as you prepare the simple syrup.
5. Simple Syrup:
6. Put 1½ cups of the sugar, the cream of tartar, and ¾ cup of water in the pot, cover it and slowly melt the sugar under a low light, stirring occasionally, until the sugar has completely melted and the liquid becomes entirely transparent.
7. Cut the cooled orange peel quarters into thin strips, between ⅛ – ¼ inches wide.
8. Put the strips of orange peel into the simple syrup, bring it to a boil and continue boiling it for 10-15 minutes, stirring occasionally, until most of the liquid is gone and the peels are shiny. Do not walk away!
9. Remove the peels from the pot with a set of tongs or a large fork and place them on wax paper lined cookie sheets or cooling racks.
10. The peels will be quite sticky. Separate them using a fork or two knives, ensure that they are not touching each other. Let them dry out for at least 5-6 hours.
11. The peels must feel slightly tacky when you roll them in the sugar; otherwise the sugar won’t stick to them.
12. Place ½ -1 cup of sugar in a low edged dish, roll the tacky slices of orange peel until completely coated.
13. Lay the orange slices of peel out again to dry completely, which should only take about 2 hours.
14. Store up to ten days in tightly seal container.

• Course : Dessert, Snack
• Recipe Type : Candy