Remove the peels: Cut the ends off of the oranges. Slice the peel into 4 segments and gently remove it from the oranges. Cut the orange peels into strips.
Boil the orange peels: Place the orange peels in a saucepan and cover with water. Bring the water to a boil. Drain the strips in a colander. Repeat this process 2 MORE times - for 3 cycles total. Use fresh water each time.
Make the simple syrup: Add the orange peels to a saucepan, combine the 2 cups of water with 1 cup of the sugar. Bring the mixture to a boil. Reduce the heat and then simmer for 30 to 35 minutes.
Lay the peel out evenly on a baking rack that has been set over a baking sheet. OR use a parchment-lined baking sheet.
Let the peels dry for 4 to 5 hours.
BEfore the peels are completely dry, toss them in the remaining sugar and set our again to dry overnight.
Once the peels are completely dry, store in an airtight container.
The candied peel with last 3 months in the refrigerator in an airtight container.Makes approximately 2 pounds.The thicker the peel, the nicer the end result.Oranges and grapefruit work best.Lemons can be too bitter.The skin of limes and tangerines is too thin to achieve the desired texture in the end result.