You will need 2 large oranges to end up with roughly 60 pieces of candied peel.
To peel them, slice off either end of the orange, run your knife in a circle round the top in the pithy bit, then slice down through the skin, stopping before you get to the juicy bit, into equal sixths. Peel the sixths and slice into 1cm strips.
Bring a large pan of water to the boil and cook the sliced orange peel for 15 mins. Drain, get a fresh pan of water and repeat the same process again for another 15 mins. In another pan, bring 300g of granulated sugar and 300g of water to the boil, then simmer gently until the sugar has dissolved. Add the drained peel to this sugar syrup and bring it back to the boil, then heat and simmer on a low heat until the peel is soft and translucent, it should take about 45 mins.
Drain and let them cool separately on a sheet of baking paper. Keep the syrup as you can use it for baking or in cocktails, it is lovely sweet and orangey. Finally put 75g sugar in a bowl and roll each piece of peel in it until totally coated. Leave to dry for 24 hours on greaseproof paper.
They will keep for a month or so.
