Peel from 4 lg. oranges
2 c. sugar
Cold water

Remove peel in quarters using a sharp knife. Place peel in a saucepan, cover with water and cook until tender. Drain, reserving 1 cup liquor. When cool, use a spoon to remove the white pulp from the peel.

Place reserved liquor and 1 cup sugar in saucepan and cook and stir until temperature reads 230 degrees on a candy thermometer or until mixture tests for soft ball candy stage.

Add peel and cook 10 minutes longer. Liquor will be boiled down and almost gone. Drain, roll in remaining cup of sugar. Cool and drop on paper towels. Store in airtight container.