1. Prepare the Oranges: Begin by thoroughly washing the oranges under cold running water. Using a sharp knife, score the orange peel into quarters from top to bottom, being careful not to cut into the fruit itself. Gently peel off the orange quarters. You can also use a vegetable peeler to remove strips of zest, but the thicker, pithier peels from scoring and peeling yield a chewier candy.

2. Blanch the Peels (First Boil): Place the orange peels in a medium saucepan and cover them with cold water (about 4 cups). Bring the water to a boil over high heat, then reduce the heat and simmer for 15 minutes. This step helps to remove some of the bitterness from the pith. Drain the water and repeat this blanching process two more times, using fresh cold water each time. This triple-blanching is crucial for a pleasant, non-bitter flavor.

3. Slice the Peels: After the third blanching and draining, let the peels cool slightly. Once cool enough to handle, use a sharp knife to slice the softened peels into thin strips, about 1/4 inch wide. You can make them shorter or longer depending on your preference for the final candy.

4. Prepare the Sugar Syrup: In the same saucepan, combine 2 cups of granulated sugar with 2 cups of fresh water. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. If using, add a pinch of salt.

5. Simmer the Peels in Syrup: Add the sliced orange peels to the simmering sugar syrup. Reduce the heat to low and let the peels simmer gently for 45-60 minutes. The peels should become translucent and tender, and the syrup will thicken significantly. Stir occasionally to prevent sticking and ensure even cooking.

6. Drain and Cool: Once the peels are translucent, carefully remove them from the syrup using a slotted spoon or tongs. Place them on a wire rack set over a baking sheet to catch any excess syrup. Allow them to cool for about 15-20 minutes, letting some of the syrup drip off.

7. Coat with Sugar: While the peels are still slightly warm and tacky, place the remaining 2 cups of granulated sugar in a shallow dish. Roll each strip of candied orange peel in the sugar, ensuring it’s fully coated. Gently shake off any excess sugar.

8. Dry the Candied Peels: Arrange the sugar-coated peels in a single layer on a clean wire rack. Allow them to dry at room temperature for at least 12-24 hours, or even longer, until they are no longer sticky and have a firm, chewy texture. This drying process is essential for achieving the perfect candied consistency.