Day 1: Cut oranges into quarters and take out the flesh. Place peels in a large pan and cover with water. Bring the water to a boil, then reduce the heat to a simmer and cook for about an hour (you want the peels to get soft, but still retain its shape). Drain the peels (reserve 2 1/2 cups of the cooking liquid) and place in a glass (or other nonmetallic) bowl. Dissolve 2 1/4 cups of the sugar in a pan with the reserved cooking liquid over low heat, then turn up the heat and boil for 1 minute. Pour over the orange peels and let stand, covered, for about 24 hours.

Day 2: Strain the liquid into a pan and add the remaining sugar. Allow the sugar to dissolve in the liquid over low heat, then bring it to a boil as you did the day before. Pour over the peels and allow to stand for another 24 hours.

Day 3. Place peels and syrup in a heavy-bottomed pot and bring to a boil. Reduce the heat and simmer for about an hour, until the pith is transparent. Transfer to a bowl and let stand in the liquid, covered, for 4 days.

Day 7: Drain the peels (reserve the orange-infused syrup for use in cocktails and for mixing with seltzer) and leave on a wire rack in a cool, dry place until they're no longer sticky (this will take about 1 week).

Day 14: Cut the peels into strips and dust them with sugar (this works best if they are still slightly tacky). The ends may also be dipped in melted dark chocolate at this point.

The finished orange peels will keep for several months in an air-tight container. They can be nibbled on, or used in recipes.