- 8 to 10 medium thick-skinned oranges, washed
- 1 teaspoon salt
- 2 cups sugar
- 1/2 cup Crown® Lily White® Corn Syrup
- Additional sugar for coating
- Melted semisweet chocolate (optional)
A traditional recipe.
Cut oranges just through peel into quarters; remove peel and place in large saucepan. (Reserve oranges for eating or for use in salads.) Cover orange peel with cold water; add salt.
Bring to boil; boil 10 minutes. Drain
Boil 10 minutes and drain 2 more times, omitting salt
Gently scrape off moist white membrane with spoon. (Peel should be about 1/4-inch thick.) Cut peel into 1/4-inch wide strips.
In 3-quart saucepan combine 2 cups sugar, 1 cup water and corn syrup. Cook over medium heat, stirring constantly until sugar is dissolved. Add orange peel. Bring to boil; reduceheat and boil gently 45 minutes. Drain well.
A few pieces at a time, roll orange peel in additional sugar. Arrange in single layer on trays. Let dry in warmplace, lightly covered with wax paper, 10 to 12 hours
Store in covered container
If desired, dip ends in melted chocolate. Place on waxed paper lined cookie sheet. Chill 15 minutes or until set.
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