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1
Using a sharp paring knife, score the oranges lengthwise into quarters.
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2
Remove the peels and cut them lengthwise into 1/2-inch wide strips.
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3
In a medium saucepan, cover the orange peels with water and bring to a boil over moderately high heat.
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4
Boil the orange peels for 5 minutes, then drain in a large colander.
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5
Repeat the blanching and draining process 2 more times to tenderize the orange peels and remove the bitterness.
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6
In the saucepan, combine 2 cups of the sugar with the corn syrup and 1 cup of water.
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7
Bring to a boil over moderately high heat, occasionally washing down the side of the saucepan with a wet pastry brush.
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8
Add the orange peels to the syrup and cook, stirring occasionally, until the peels are somewhat transparent and most of the syrup has been absorbed, 40 to 50 minutes.
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9
During the last 10 minutes of cooking, stir frequently and watch carefully to prevent the peels from burning.
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10
Spread 1 cup of the remaining sugar on each of 2 heavy, rimmed baking sheets.
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11
Drain the orange peels in a large colander.
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12
Using a fork or tongs, transfer each piece of orange peel to the sugar-coated baking sheets; do not clump the peels together.
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13
Let the orange peels cool for 15 minutes, then roll them in the sugar to coat completely.
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14
Let cool thoroughly in the sugar, then transfer the orange peels to a wire rack and let dry overnight.
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15
Discard the remaining sugar from the baking sheets.
