Wash and dry the oranges thoroughly. Cut off the top and bottom of each orange and slice the peel into strips about 1/2 inch wide, removing as much of the bitter white pith as you can.

Place the peel strips in a medium saucepan and cover with cold water. Bring to a gentle boil and blanch for 2 minutes. Drain and repeat the blanching process two more times.

Measure out 1 cup of water and 2 cups sugar in the saucepan. Add the peels and bring to a simmer over medium-low heat, stirring until the sugar dissolves.

Reduce the heat to low and let the peels simmer gently for 30-45 minutes, stirring occasionally until the peels are translucent and tender.

Transfer the peels to a wire rack set over a baking sheet to catch drips and allow them to cool until tacky but not hot.

Toss the cooled peels in the extra sugar until coated. For a chocolate variation, dip one end in melted dark chocolate and place on parchment to set.

Store in an airtight jar at room temperature for up to two weeks, or refrigerate for longer keeping.