Candied Citrus Peels

Pretty. Easy. Tasty.

2 lemons (from our tree)

1 tangerine (from in-laws' tree)

1 orange (from in-laws' tree)

2 cups water

2 cups granulated sugar, and some extra

Boil water in small pot. With a sharp vegetable peeler, remove peels from fruits, careful not to get the bitter white part. Boil peels in hot water for 5 minutes. Remove peels, add sugar to boiling water and stir until dissolved. Return peels to pot, stir to submerge, and simmer until translucent. Resist to urge to stir them again. I simmered mine for about an hour. Strain peels and sugar water through a strainer with a bowl underneath to save your citrus simple syrup. On a wax paper-lined baking sheet, spread out peels, sprinkle on sugar until they're evenly coated. Let them dry in a closed oven overnight (and make yourself a note you have stuff in the oven so you don't preheat without looking). Store in an airtight container with a little extra sugar if needed so they don't stick to each other. Chop finely for garnish on chocolate cake, crème brûlée, cupcakes, cookies, etc.!