Prepare the Fruit: Thoroughly wash the skins of your 4 to 6 fresh oranges under clean water.

Using a sharp paring knife, slice a clean cross-cut into the outer surface of each orange, then carefully peel the segments of skin away from the inner fruit flesh.

Bring 1/2 gallon of water to a rolling boil in a large pot over high heat.

Submerge all of your extracted orange skins directly into the boiling water, lower the heat to a simmer, and cook undisturbed for roughly 2 hours until the rinds become exceptionally tender and soft.

Drain the hot boiling liquid out through a colander and immediately plunge the hot skins into a large bowl of ice-cold water to halt the cooking process instantly.

In a separate saucepan, combine 400g of the water with 400g of the sugar. Bring to a boil over medium-high heat, stirring continuously until the sugar crystals dissolve entirely into a clear syrup.

Arrange your cooled orange peels in a heatproof dish, pour the scalding hot syrup directly over them until they are fully submerged, and let the mix cool down completely on your counter.

The Second Boil: Strain the cooled syrup off the peels back into your saucepan. Add exactly 50g of extra sugar to the liquid, bring it back to a rolling boil until dissolved, and pour the bubbling hot syrup right back over the cold peels. Let cool completely.

The Third, Fourth, and Fifth Boils: Repeat this extraction and boiling process 4 more times in exact succession—draining the syrup, adding 50g of sugar, boiling it clear, and drenching the completely cooled rinds each time.

By the conclusion of the 5th boiling stage, the sugar concentration will yield a remarkably thick syrup with the rich consistency of honey, and your rinds will transform into a gorgeous, translucent deep orange shade. Transfer the candied orange peel alongside its preserving syrup into an airtight container and store in your refrigerator.