1. Thoroughly wash the oranges under cold running water. Using a sharp knife or a vegetable peeler, carefully remove the peel in large strips, trying to avoid as much of the white pith as possible. If you have a lot of pith, you can gently scrape some of it off with a spoon, but a little bit is fine.

2. Cut the orange peel strips into thin matchsticks, about 1/4 inch wide and 1-2 inches long. Uniformity helps them cook evenly.

3. Place the sliced orange peel in a medium saucepan and cover with cold water. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes. This step helps to remove some of the bitterness from the peel.

4. Drain the water from the saucepan and repeat the blanching process two more times (total of three boils). Each time, start with fresh cold water. This repeated boiling is crucial for a milder, sweeter candied peel.

5. After the final blanching, drain the peel well. In the same saucepan, combine 2 cups of the granulated sugar with 2 cups of water. Bring to a boil over medium heat, stirring until the sugar dissolves completely.

6. Add the blanched orange peel to the sugar syrup. Reduce the heat to low and simmer gently for 45-60 minutes, or until the peel becomes translucent and tender. The syrup will thicken considerably.

7. Carefully remove the candied orange peel from the syrup using a slotted spoon. Place the pieces on a wire rack set over a baking sheet (to catch any drips). Immediately sprinkle the remaining 2 cups of granulated sugar over the warm, sticky peel, tossing gently to coat evenly.

8. Let the sugared peel air dry at room temperature for at least 8 hours, or preferably overnight, until it’s no longer sticky and has a firm, chewy texture.