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

1. Cut the peel on each orange into quarters, then remove the peel in sections. Slice the peel into 1/4 inch wide slices. You should have about 4 cups.

2. Place orange peels in a medium size non-aluminum saucepan with enough water to cover. Bring to boiling and cook, covered for 15 minutes. Drain the peels in a colander.

3. Boil water, syrup and 2 cups of sugar, stirring until dissolved. Add peels. Simmer, stirring occasionally, 35 to 55 minutes, until translucent and tender.

4. Remove peels with slotted spoon to large rack placed over baking pan. Let drain 5 minutes. Separate peels. Dry until tacky, about 1 hour.

5. Place the remaining 3/4 cup sugar in a large bowl. Add the peels and toss until they are evenly coated with the sugar.

6. Transfer sugar-coated peels to racks to air-dry, about 2 hours. Store in an airtight container for up to 1 month (or bag and freeze).