Slice off the skin of the orange.
Using a sharp knife, slice off as much of the white pith that is attached to the orange peel slices as possible.
Cut the peels to about 1mm to 2mm wide and about 2cm to 3cm long.
Fill a medium-sized saucepan with 500ml water.
Turn on the heat and let the water boil. Add the cut orange peels and cook them in medium heat for about 10 minutes.
Strain the orange peels and discard the water.
Return the saucepan to the stove to make the simple syrup.
Add water and sugar and turn on the heat to a medium flame.
Once the sugar is dissolved, reduce the flame to a low heat. Add the strained peels and cook for about 10 minutes, until the orange peels turn translucent.
Strain the syrup.
Let the candied peels dry slightly in the strainer for about 10 minutes. Transfer them to a bowl of granulated sugar. Use a fork to mix the peels in the sugar until they are well coated.
Place the sugar-coated candied orange peels on a parchment-lined tray and let them dry for about 30 minutes.
Store the candied orange peels in an airtight container.