Page 256 - Cupcakes

2 medium-size oranges
2 cups granulated sugar

1¼ cups water
Granulated sugar, to coat

1. Scrub and dry two oranges and then cut off the zest in thin long strands, using
a vegetable peeler. Make sure the strands have no bitter white pith attached.

2. Place the sugar and water in a medium-size saucepan over medium heat. Stir
until the sugar dissolves and the syrup comes to a simmer. Drop the zest into the
pan and stir so that each strand is completely submerged in the syrup. Allow this
to barely simmer until the zest is translucent, 1 to 1½ hours. With metal tongs,
transfer the zest to a wire rack. While the zest is still pliable, curl it or twist it to
your liking. Sprinkle with granulated sugar to coat and let it dry for several hours
or overnight.

Store the zest in a tightly covered plastic container at room temperature for up
to 1 week.