NOTE: Preparation includes 2 week rest period for peels to dry.

Slice the oranges into quarters and remove the delicious flesh.

Boil the peels in 6 1/2 cups of water.

Turn down the heat and simmer for 1 hour.

Remove orange peels from the water

Save 2 1/2 cups of water and add 1 cup of the granulated sugar.

Heat until dissolved and then boil for 1 minute.

Pour the boiling water over the peels in a bowl, cover and let rest for 24 hours.

Strain the peels from the syrup. Pour syrup in saucepan, add remaining sugar.

Dissolve, bring to a boil and cook for another minute.

Pour this sugar water over the peels in a bowl, cover and rest for another 24 hours.

Place peels and syrup back in saucepan and boil reduce heat and simmer for an hour.

Peels will be lightly translucent.

Place syrup and peel into a clean bowl and once again, cover and leave for 4 days.

Drain the peel and throw away the liquid.

Arrange the peels on a wire cooling rack and rest in a cool place for 1 week.

Peels will not feel tacky when fully cured.

Slice the peels into strips.

Melt chocolate and dip orange peel strips half-way into chocolate.

Place on parchment paper to cool and harden.

Package in plastic gift baggies, twist tie to keep them fresh and top with pretty ribbon or twine.

Gift to friends and loved ones.