Candied Oranges

As you know, I drank a lot of orange juice to recover my strength after the surgery and to get over the cold I caught from my dear husband as if nothing had happened. There were so many that I couldn't bear to throw away the shells, because the holiday was approaching, I wanted to evaluate it in a different way. At this point, the idea of ​​making candies from orange agars emerged. I was very pleased with the result, it can be eaten on its own, dipped in melted chocolate or consumed with pleasure, or it can be added to cakes and chocolates made like I did. Those who like its aroma intense and bitter, like me, can skip the salt water soaking and first boiling process and have sweets like miss in a short time… Love….

orange peels
1 sweet spice salt
granulated sugar (to find the shells) 

For sherbet:

4 cup of hot water
3,5 cup powdered sugar

Fabrication:

Peel off the white parts of the orange peels by hand and slice them lengthwise into half an inch thick. Fill a wide and deep bowl with water, add 1 teaspoon of salt, mix until the salt dissolves and add the orange peels. Soak the shells in water for 1 night and pour the water you have kept in the morning, take the shells into a new water, boil 1 time and strain. Add the sugar and water to the pot, close the stove, stir until the sugar is completely dissolved and boil over low heat until the orange peels become transparent and the syrup thickens. Take the candies from the pot with the help of a strainer, dip them in granulated sugar and let them dry on a baking paper lined tray or on a baking wire.