3 lg. oranges (about 2 1/4 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 peel in sections. Slice peel into 1/4 inch wide slices - you should have 4 cups.

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

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

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

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

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