Wash oranges thoroughly. Using a vegetable peeler, remove zest in long strips, avoiding white pith.

Cut zest into 1/4-inch wide strips. Place in saucepan, cover with water, and bring to boil. Drain and repeat twice more.

In same saucepan, combine sugar and water. Heat until sugar dissolves, then add blanched peels.

Simmer gently for 45-60 minutes until peels are translucent and syrup has thickened slightly.

Remove peels with slotted spoon, letting excess syrup drip off. Spread on wire rack to dry for 4-6 hours.

Optional: Toss in granulated sugar while still slightly sticky. Store in airtight container.