Prep Time: 60 minutes
Cook Time: 75 minutes
Yield: 8 cups
- 8 to 10 medium thick-skinned oranges, washed
- Water
- 1 teaspoon salt
- 2 cups sugar
- 1/2 cup KaroŽ Light Corn Syrup
- Additional sugar for coating
- Melted semisweet chocolate (optional)
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- 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; reduce
heat 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 warm
place, 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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