Cut each orange and lemon into quarters and carefully remove the flesh without tearing the skin.
Cut each quarter of peel into slices about .5cm thick - about 6 slices/qtr orange.
Combine sugar and water in a medium-sized saucepan over medium heat and stir until sugar is dissolved. Stop stirring.
Using a candy thermometer, bring to 110C (230F).
Add peels. To coat the peels, agitate the pan gently.
Continue to simmer until peels are translucent - about an hour.
Strain peels but keep syrup (good for cocktails, cakes etc).
Sprinkle a tray lined with baking paper with extra sugar and spread peels onto tray and coat well. Leave overnight to dry.
Place chocolate in a heatproof bowl over a saucepan of simmering water and stir until melted. Dip one half of each peel into chocolate and place on a tray lined with baking paper. Refrigerate until set.
To store the candied peel, place in an airtight container and leave in a cool place.
Serve with coffee or wine or port and cigars.
Recipe by Hotly Spiced at http://hotlyspiced.com/candied-citrus-peel/