Candying the Peels:

Thoroughly wash and dry each orange.

With a paring knife, remove the ends of each orange, then carefully remove the peel. Try to remove it halves or quarters if possible. Refrigerate the fruit and reserve it for breakfast or for use in another recipe; you will not need it here.

Slice the peel into 1/4-inch / 6-millimeter strips, or as wide or narrow as desired.

Add peels to a medium saucepan.

Fill the pan with water, completely covering the peels.

Bring to a rolling boil. Boil peels for 15 minutes.

Drain peels in a fine mesh strainer and rinse thoroughly with cool water.

Bring 400 milliliters (about 2 cups) of water and 400 grams (about 2 cups) granulated sugar to a boil in medium saucepan. Stir until sugar has dissolved.

Add the blanched peels. Reduce heat to low and simmer for one hour.

While peels are simmering, line a large baking sheet with parchment and set aside.

Drain peels in a mesh strainer, or remove from the syrup with a slotted spoon. (If desired, save the leftover orange-infused sugar syrup for cocktails or another dessert.)

Transfer drained peels to prepared sheet and proceed with one of the drying methods below:

Quick Dry Method:

Preheat oven to 200° F (95° C).

Bake peels, on parchment-lined sheet, for one hour. Remove from oven and toss in remaining 100 grams (1/2 cup) sugar.

Allow peels to sit at room temperature, uncovered, until dry. This can take as little as two hours or as long as a day, depending on the temperature and humidity levels in your kitchen.

Air Dry Method:

Toss drained peels in remaining 100 grams (1/2 cup sugar) and allow to sit at room temperature, uncovered, for 8 hours or overnight, or until completely dry. (Depending on humidity and the thickness of the peels, drying can take several days, so be patient!)

Candied peels can be stored in an airtight container at room temperature for up to one month.