This will make 6-10 candied orange slices and 1 cup of finely chopped candied orange peel, from 3 oranges.
Place 2 cups sugar and 2 cups water in a sauce pan
Heat and stir occasionally over medium heat until sugar is dissolved.
Slice one orange into thin slices not using the ends where there is mostly pitch (the white stuff between the peel and meat)
Place the slices in the hot sugar water and turn up the heat until it begins to simmer
Peel the remaining two oranges with a potato peeler. This will avoid almost all the pith
Chop the peels and place in the sugar water with the slices
Allow to simmer about 30-40 minutes, or until the pith in the slices is translucent
Remove the slices with tongs and place on a cooling rack with paper towels, parchment paper, or a baking mat underneath
Pour remaining sugar with peels into a sieve or sifter so that the syrup goes into a bowl and the peels can dry.
Allow slices and peel to dry until tacky (0.5-2 hours depending on climate)
Toss peels in sugar and dip slices
Allow to dry more
Pour the syrup into a jar and store for 1-2 weeks. The orange syrup is great in cocktails or on waffles.