Preparation / Directions:
For the candied orange zest, strip off the orange zest with a vegetable peeler or a small knife and slice into 1/8-inch-wide strips. Put zest in a small saucepan with boiling water to cover. Boil for 5 minutes to remove bitter taste. Drain and rinse under cold water. Bring 1 cup sugar, 1/3 cup water, and corn syrup to a boil in the saucepan. Remove from heat, stir in zest, and let stand 30 minutes. Bring liquid back to a boil; set aside 30 minutes. With a fork, remove orange strips from syrup, one at a time, and put them 1/2-inch apart on a rack set over a pan to catch drippings. Let cool. Spread remaining 1/2 cup of sugar on a plate and roll cooled orange strips in sugar.
Candied orange zest can be made one week ahead and stored, tightly covered, at room temperature.