Slice the orange into eight equal segments.
With a sharp paring knife, separate the peel from the pulp. Have the orange pulp segments for a snack.
Further slice each of the peel segments into four strips per segment.
Blanch the orange peel strips by covering them with water in a small saucepan and bringing the water to a boil. Drain. Repeat this step 2 more times. Blanching the orange peel three times is an important step that reduces bitterness and will produce the proper texture for the candy.
Mix the two cups of water and one cup of sugar in a small saucepan and heat to dissolve the sugar completely.
Add the orange peel to the hot sugar water, bring to a boil, turn down the heat and let simmer (uncovered) for 45 minutes. Don’t let the pan boil dry.
Drain the orange peels and allow to cool completely.
Preheat the oven to 220º F.
Spread the orange peels out on a baking sheet lined with parchment paper.
Sprinkle two or three tablespoons of granulated sugar over the orange peels and roll them in the sugar to evenly coat.
Place the sugared orange peels in the heated oven for one hour.
Move the orange peels off the baking pan to allow them to cool and store them in an airtight covered container.