Instructions
- Bring a small saucepan filled three-quarters with water to a boil on the stove. Add the orange strips, blanch for 2 minutes, and then drain. In the same small saucepan, bring 2 cups of water and 2 cups of the sugar to a boil, stirring to dissolve the sugar. Reduce the heat to a simmer, add the orange strips, and simmer until tender, about 10 minutes, stirring occasionally. Have a small bowl ready with the remaining 2 tablespoons sugar in it. Drain the orange strips and quickly put them in the bowl of sugar, tossing them with a fork or tongs. Allow the orange strips to dry on a rack at room temperature for 24 hours.
- Soak the bamboo skewers in water for at least 30 minutes.
- Prepare the grill for direct cooking over high heat (450° to 550°F) .
- Prepare the grill for cooking over high heat (500°F) .
- Place each graham cracker half on a plate, setting a square of chocolate on top of each one. Put one or two pieces of candied orange peel on each piece of chocolate. Thread two marshmallows onto the end of each skewer. Hold the marshmallows just above the cooking grate over direct high heat, and turn slowly until lightly browned, 2 to 3 minutes.
- Place each graham cracker half on a plate, setting a square of chocolate on top of each one. Put one or two pieces of candied orange peel on each piece of chocolate. Thread two marshmallows onto the end of each skewer. Hold the marshmallows just above the cooking grate over high heat, and turn slowly until lightly browned, 2 to 3 minutes.
- Slide a warm marshmallow onto each square, placing the remaining graham cracker halves on top. Gently press together and wait until the marshmallows melt the chocolate slightly, about 1 minute. Serve immediately.
