Start by washing the three large oranges thoroughly under cool running water. Slice off the top and bottom of each orange, then use a channel peeler or a sharp knife to carefully remove the peel in long strips, ensuring to leave a thin layer of the white pith for flavor. Set the prepared peels aside to move on to the next step.

Take the orange peels and place them in a pot filled with 3 cups of water. Bring the water to a vigorous boil, allowing the peels to simmer for about 10 minutes. Drain the water and repeat this process once more with fresh water.

In the same pot, combine 2 cups of water and 2 cups of granulated sugar. Stir over medium heat until the sugar completely dissolves. Add the blanched orange peels back into the pot, reduce heat to low, and let simmer gently for 45–60 minutes until they become translucent and glossy.

Using a slotted spoon, carefully transfer the candied peels from the syrup to a wire rack set over a baking sheet. Let the peels dry at room temperature for several hours or overnight until they are non-sticky.

Optional: Toss the dried candied orange peels in granulated sugar or dip them in melted dark chocolate. Allow any coatings to set on a wire rack before storing.