Cut the fruit in half and juice it. (You won't need the juice, so save it to drink!)
Scrape out the pulp but leave the white pith.
Cut the ends off of the fruit to remove the rough parts of the peel.
Cut the peel into slices that look like French fries.
Place the orange peel slices into a medium-sized pot and fill it with water to cover the peels.
On high heat, bring the peels to a boil, then use a colander to drain the water off.
Boil and drain three more times.
Place sugar, two cups of water, and the orange peels back into the pot on medium heat.
Bring the mixture up to 250 F, stirring occasionally; this will take about 30 minutes. I recommend that you use a candy thermometer so as not to burn the sugar.
Keep the pot on the stove and hold at that temperature until the sugar is a thick caramel and doesn't resemble a liquid syrup.
Prepare a baking sheet lined with parchment paper or a Silpat.
Using tongs, remove the peels from the pot and place onto the prepared baking sheet.
Cool to room temperature and serve as a snack, or cut the peels up to use in stollen or panettone.