Candied Orange Peel

- 2 large oranges, 1/4 inch of top and bottom cut off
– 4 cups sugar, divided
– 3 cups water
– 6 oz dark chocolate, melted in a double boiler or in the microwave

1. Cut peel on each orange into 8 vertical segments. Remove each segment (including white pith) in 1 piece. Cut into 1/4-inch-wide strips.

2. Cook orange peel in large pot of boiling water 15 minutes; drain, rinse, and drain again.

3. Bring 3 cups sugar and 3 cups water to boil in medium saucepan over medium heat, stirring to dissolve sugar. Add peel. Return to boil. Reduce heat; simmer until peel is very soft, about 45 minutes. Drain.

4. For sugar coated orange peel: Toss 1/2 orange peels and 1 cup sugar on plate, separating strips. Lift peel from sugar; transfer to sheet of foil. Let stand until coating is dry, 1 to 2 days.

5. For chocolate dipped orange peel: Line orange peel in single layer, separating each strip, on sheet of foil. Let stand for 1-2 days. Once completely dry, dip 1/2 of each strip into melted chocolate and transfer back to foil. Let stand until dry, at least 5 hours.