*The size of the zest depends on how it will be used. In candy making, the zests are thinly sliced into little sticks.

If you want to make a light garnish for a dessert or to flavor bread or cake batter, the zest must be very fine: a zester works best for this purpose.

1. Brush the oranges, then remove the zest with a peeler or paring knife.
2. Cut the zest very thinly. *
3. Place the zests in a saucepan; cover with cold water; bring to a boil and blanch for 2 minutes. Remove from the heat and drain.
4. Weigh the zests and return to the saucepan.
5. Add an equal weight of sugar.
6. Add some water - just enough to cover - and bring to a boil over medium heat; reduce the heat and continue cooking gently until the liquid has evaporated. It is important to work at a low temperature and to remove the saucepan from the heat as soon as the liquid has evaporated to prevent the sugar from caramelizing. Drain and cool.