Step 1

Prepare the peel. Cut off the top and bottom of each orange with a sharp knife. Make 4 vertical incisions through the peel and pith on both oranges without cutting into the fruit. Use your fingers to separate each quarter of the peel, including the pith, from the fruit. The peel should separate relatively easily from the fruit without tearing. Use the knife to slice the peel lengthwise into 1/4-inch-wide pieces.

Step 2

Boil the peel. Add the orange peel slices to a medium saucepan and add enough cold water to cover the peels by one inch. Bring to a boil over high heat, then reduce the heat to a simmer and continue to cook for 15 minutes. Drain the peels. If your fruit is very bitter, repeat this step up to 2 more times (see note)

Step 3

Make the sugar syrup. Clean out the saucepan. Add the sugar and 2 cups of water and set over medium heat. The sugar will dissolve into a syrup and then come to a boil.

Step 4

Candy the peels. Once the syrup begins to boil, carefully drop in the orange peels and reduce the heat to low. Cook the peels, adjusting the heat as necessary to maintain a constant, gentle simmer. Cook for 45 minutes, until the orange peels are soft and the pith starts to turn translucent. The syrup will have thickened, and the bubbles will be thick and glass-like. You can also use a candy thermometer to check for doneness—the syrup should register between 235°F – 245°F (soft ball stage).

Step 5

Drain. Take the pan off the heat. Once the syrup stops bubbling, carefully strain the peels over a heatproof bowl. Reserve the syrup for another use (see note).

Step 6

Coat the candied peels in sugar. Pour the superfine sugar into a rimmed sheet pan or a wide, shallow bowl. Add the candied orange peels and use a small set of tongs or a couple of forks to toss them in the sugar to coat, separating them if they stick together.

Step 7

Let the peels dry. Spread the candied orange peels in a single layer on a parchment-lined sheet pan or on a nonstick wire rack. Let them sit uncovered at room temperature until dried, overnight or at least 12 hours. They’re ready when they no longer feel tacky and don’t stick to each other.

Step 8

Storage. Once dried, store candied orange peels in an airtight container at room temperature for up to 1 month, or up to 3 months in the freezer.