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

Cut the peel on each orange into quarters, remove peel in sections. Slice peel into 1/4 inch wide slices (about 4 cups). Place peels in non-aluminum saucepan with enough water to cover. Bring to boiling. Cook 15 minutes. Drain in colander.

Boil water, syrup and 2 cups of sugar, stirring until dissolved. Add peels. Simmer stirring occasionally, 35-55 minutes, until translucent and tender. Remove peels with slotted spoon to large rack over baking pan. Dry until tacky, about 1 hour. Place the remaining 3/4 cup of sugar in a large bowl, add peels and toss. Transfer to racks to air-dry about 2 hours. Store in airtight container for up to 1 month or freeze.