6 Drain the peels and dry them gently with a clean cloth. Let them cool at room temperature for 15 to 20 minutes.
7 Weigh the orange peels and prepare equal amounts of sugar and water based on the weight of the peels.
8 In a saucepan, melt the sugar in the water over medium heat to obtain a syrup.
9 Once the syrup is boiling, add the orange peels and cook over high heat, stirring occasionally, until the syrup has completely evaporated.
10 Turn off the heat and transfer the candied orange peels to a tray lined with parchment paper. Let cool completely.
11 Store candied orange peels in an airtight container in the refrigerator for up to 10 days.
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