Wash the oranges thoroughly. Score the peel of each orange into 4-6 sections from top to bottom, being careful not to cut into the fruit itself. Gently peel off the orange rinds in large strips. If there is a lot of white pith, use a small spoon or knife to scrape away some of it, leaving a small amount.

Cut the orange peels into uniform strips, approximately 1/4 to 1/2 inch wide and 2-3 inches long. Aim for consistency for even cooking.

Place the orange peel strips in a large pot and cover completely with cold water. Bring the water to a rolling boil over high heat, then reduce heat and simmer for 10-15 minutes.

Drain the peels in a colander and rinse them under cold running water. Return the peels to the pot and repeat the process (cover with fresh cold water, bring to boil, simmer 10-15 minutes, drain, rinse).

Repeat this blanching and rinsing process a third time. For very bitter oranges or a milder flavor, you can blanch a fourth time. This step is crucial for removing bitterness and softening the peels.

After the final blanching, drain the peels well. In the clean large pot, combine 3 cups of granulated sugar and 3 cups of water. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. This forms your candying syrup.

Add the blanched orange peel strips to the boiling syrup. Reduce the heat to low, so the syrup is just barely simmering. The peels should be fully submerged; if not, add a little more water until they are.

Simmer the orange peels in the syrup for 60-90 minutes, stirring occasionally. The peels are ready when they become translucent and very tender, and the syrup has thickened slightly.

Carefully remove the candied peels from the syrup using a slotted spoon, allowing excess syrup to drip back into the pot. Arrange the peels in a single layer on a wire rack set over a baking sheet lined with parchment paper.

Allow the peels to dry at room temperature for at least 6-12 hours, or overnight, until they are no longer sticky to the touch and feel firm but pliable. The longer they dry, the firmer they will become.

Optional: For a sugar-coated finish, roll the partially dried peels in an additional 1/2 cup of granulated sugar until fully coated. Return them to the wire rack to finish drying for a few more hours.