• Wash and dry your oranges. Slice off the top and bottom. Score the peel into 4–6 panels and lift the peel (pith and all) away from the fruit. Use a small paring knife to strip away as much the excess white pith. Cut the peel into even strips.3 large oranges
• Put the peel strips in a saucepan, cover with cool water and bring to a boil. Drain. Repeat and boil fresh water once more and drain.
• In a medium saucepan dissolve sugar in 480ml (2 cups) water and bring to a boil.400 g granulated sugar
• Add the peels and bring to just a gentle simmer. Cook until the strips appear glossy and translucent, and the sugar syrup has slightly thickened, about 30-40 minutes. Stir now and then so they candy evenly. If you have a candy thermometer it should read about 108–112 °C (226–234 °F).
• Lift the peel from the syrup. Spread on a wire rack set over parchment so excess syrup drips away. Let them dry in a very low oven or dehydrator, or at room temperature overnight. If you're coating them in sugar, let them dry until just tacky first before coating so the sugar sticks, then dry further.

Sugar coating

• Mix fine sugar with citric acid in a lidded container (use less for mild, more for sour). Add the tacky candied peel, seal and shake to coat, then spread on a rack to dry (air-dry or very low oven) until the sugar crust is dry. 50 g fine sugar, 1/8-1/4 tsp food-grade citric acid