For 8 oranges, start about a week ahead. Into a shallow pan, pare orange rind from oranges in chip or stick form. Add water to cover, refrigerate. Every day for 3 days, drain and add fresh water to cover. On fourth day in medium saucepan in water to cover, simmer rind gently until tender, drain (takes hours).

In medium saucepan mix 2 cups sugar with 1 cup water. Over low heat simmer to 265 degrees or until a little mixture dropped into cold water forms hard ball. With fork, lightly toss in the orange chips, coating with syrup. Then let simmer over low heat until tender (takes hours). With slotted spoon, remove orange chips from syrup and spread out on tray to dry overnight.

Next morning roll chips in granulated sugar, then spread on clean tray to dry until hard and crystalline. Store in covered container. Takes 4 cups sugar in all. (Grapefruit or lemon can be used.)