First, wash the oranges well. Peel them, removing as much of the white pith as you can; the thinner the pith, the less bitter. Slice the peels into thin, even strips.

In a medium saucepan, combine the water, sugar, and light corn syrup. Stir, and bring to a gentle boil over medium heat so the sugar dissolves fully.

Add the orange peels to the simmering syrup. Stir once to separate strips so they don’t clump.

Reduce the heat to low and keep the syrup at a slow, steady simmer. You should see small bubbles, and the peel will release a citrus scent that fills the kitchen.

Simmer for about 45 minutes, stirring every 8–10 minutes. The peels are done when they look translucent and feel tender when pinched between your fingers. The syrup will thicken slightly and coat the peel.

Carefully remove the peels with tongs or a slotted spoon and lay them on a wire rack to cool and drain; you’ll see the edges firm and shine. Meanwhile, you can boil the syrup a few minutes more if you want a thicker glaze.

Once the peels are cool, toss them in a little granulated sugar for a sparkling coating if you like. Store in a jar or plate them right away.