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1
In a large saucepan, cover the oranges with water and bring to a boil.
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2
Reduce the heat and simmer for 30 minutes.
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3
Using a slotted spoon, transfer the oranges to a baking sheet lined with parchment paper.
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4
Pour off the water.
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5
In the same saucepan, combine 4 cups of the sugar with the corn syrup and 2 cups of fresh water and bring to a boil over moderately high heat; stir constantly until the sugar is dissolved.
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6
Add the oranges and cook over low heat, stirring once or twice, until they begin to look glassy, about 1 1/2 hours.
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7
Raise the heat to high and boil vigorously for 7 minutes; the rinds will begin to look translucent.
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8
Remove from the heat and let the oranges cool in the syrup.
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9
Using a slotted spoon, transfer the oranges to a baking sheet lined with parchment paper.
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10
Let the oranges stand uncovered overnight or until tacky to the touch.
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11
Reserve the cooking syrup.
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12
Bring the syrup to a boil over high heat.
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13
Add the oranges and boil for 10 minutes.
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14
Let cool completely in the syrup.
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15
Using a slotted spoon, transfer the oranges, skin side down, to a rack.
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16
Let stand until tacky.
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17
Put the remaining 1 1/2 cups sugar in a paper bag, add the oranges and shake until well coated.
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18
Dry the oranges on a baking sheet lined with parchment; sugar them again if they still seem moist.
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19
Let the oranges stand uncovered overnight or for several days.
