3 lg. oranges, about 2 1/4 lb.
3/4 c. water
2 tbsp. light corn syrup
2 3/4 c. sugar

Cut orange peel into 1/4 inch wide slices with sharp knife, about 4 cups. Place peel in medium size non-aluminum saucepan with water to cover. Bring to a boil and cook, covered, 15 minutes. Drain peels in colander. Boil water, syrup, and 2 cups sugar, stirring until dissolved. Add peels. Simmer, stir occasionally, 35-55 minutes until translucent and tender.

Remove peels with slotted spoon to large rack placed over baking pan. Let drain 5 minutes. Separate peels. Dry until tacky (1 hour). Place remaining 3/4 cup sugar in large bowl. Add peels and toss until evenly coated with sugar. Transfer sugar-coated peels to racks to air dry about 2 hours. It takes this much time to dry.

Store peels in airtight container for up to 1 month, or bag and freeze.