Take the oranges and remove the two ‘poles’. Cut the peel longitudinally in large segments and peel normally. Cover the peels with water and let them stay for 24 hours, possibly in a room that is not heated. Drain, put in a pot, cover with water and bring to boil. Boil for 5 minutes, drain and weight. In the pot, put as much water as the weight of the peels and as much sugar. Start heating, so that the sugar starts to dissolve. In the meantime, cut the peel in little squares or in little sticks, 3mm large. Once done, add to the the water and sugar in the pot and let boil until there is no more liquid, but before the remaining sugar starts to caramelise (although some recipes do say that the sugar should be caramelised a bit). Spread to cool and dry on a sheet of baking paper. It is better to try and separate the bits as much as possible, because cooling down they get a bit sticky. Done.