- 3 navel oranges
- 2 cups sugar, plus extra for rolling
- 1 cup water
- Cut the top and bottom off of each orange, then score the peel into quarters. Peel the skin off the oranges, then slice into ¼-inch-wide strips.
- Place the strips into a medium saucepan and cover with cold water. Bring the water to a boil over high heat. Once boiling, drain the water and cover the peels with fresh water. Repeat boiling and draining two more times—this helps to remove the bitterness from the peels. Transfer peels to a bowl and set aside after the last round of blanching.
- In the same, now empty saucepan, bring sugar and water to a simmer over medium heat, whisking occasionally. Continue to simmer sugar for 8 minutes. Place blanched peels into syrup and cook on medium-low heat until the piths (white parts) look translucent, about 45-60 minutes.
- Fill a shallow bowl with extra sugar. Carefully remove peels from the saucepan and roll in the sugar until fully coated. Transfer peels to a drying rack to let cool completely and harden, 4-5 hours. Note: Candied orange peels will last 2-3 months when stored in an airtight container.