Candied orange peel has so many uses and lasts for months, so it’s an easy, handy candy (I rhymed!) to have in your pantry. It’s best made during the height of orange season, but is pretty tasty throughout the year. Dice it to top chocolate cake bites or brownies, dip in chocolate for a luscious dessert, or enjoy them just as they are.

• 1 thick skinned orange
• 2 cups water
• 2 cups sugar

Cut tops and bottoms off of the orange and trim the peel from the orange, cutting down only into the peel and not into the fruit (removed any attached fruit with a spoon). Peel the skin and pith (the white part) of the orange in large pieces. Use the orange for another recipe.

Cut the peel and pith into strips about 1/4-inch wide.

Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat two more times. This blanching process reduces the acidity of the peel, and softens the peel before continuing the cooking process.

Combine the sugar and 2 cups water in a small saucepan and bring to a simmer, swirling to ensure the sugar dissolves.

Add the peels and simmer gently, reducing heat to retain a very low simmer. Cook until the peels get translucent, about 90 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around.

Drain the peels, (save the syrup for ice tea, cocktails, or to drizzle on ice cream) Dry the peels on a rack for 24 hours. Peels can either be stored in an airtight container, or tossed in sugar to store.