Candied Orange Peel

5 large thick-skinned oranges (like Navel or Valencia)
water for boiling
4 cups sugar
1 cup water
sugar for coating

 stir the sugar into the 1 cup of water in the saucepan. Bring to a simmer and cook 8-9 minutes, until a candy thermometer reaches 230-234 degrees F. Add peels and adjust heat to retain a simmer. Simmer peels about 45 minutes or until they become translucent. Swirl the pan to move the peels around instead of stirring them with a spoon. Drain the peels, and reserve the syrup*. Roll the peels in sugar, then lay them out on wax paper for a few hours to cool and dry. Store candied peels in an airtight container.

https://needtotaste.wordpress.com/2011/12/23/candied-orange-peel/