Easy Candied Orange Peel

• 2 large orangesorange
• 4 cups sugar, dividedsugar
• 3 cups waterwater

1. 01Using a sharp paring knife, slice off tops and bottoms from 2 large oranges; discard. Score peels vertically into quarters, then remove peels with white pith attached; save flesh for another use. Slice peels lengthwise into ¼"-wide strips.
2. 02Cook peels in a large pot of boiling water 15 minutes; drain, rinse, then drain again.
3. 03Bring 3 cups sugar and 3 cups water to a boil in a medium saucepan, stirring to dissolve sugar. Add peels, reduce heat, and simmer until very soft, 40–45 minutes; drain.
4. 04Toss peels with remaining 1 cup sugar on a rimmed baking sheet to coat. Transfer peels to a large sheet of foil and let sit until dry, 1–2 days.  Do Ahead: Orange peels can be candied 1 month ahead. Store airtight at room temperature, or freeze up to 2 months.

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