Wash the oranges thoroughly and cut off the ends. Score the skin into quarters and remove the peel, leaving some white pith attached.

Cut the peels into thin strips.

Place the orange peels in a saucepan and cover with water. Bring to a boil and blanch for 5 minutes.

Drain the peels and repeat the blanching process two more times to reduce bitterness.

In the same saucepan, combine 1 cup of water and 2 cups of sugar. Stir until dissolved and bring to a simmer.

Add the blanched orange peels to the syrup and simmer for about 45 minutes, or until the peels are translucent.

Remove the peels from the syrup and place them on a baking sheet lined with parchment paper.

Sprinkle the remaining cup of sugar over the peels while they are still sticky. Allow to cool completely.