Using a paring knife, cut through skins of oranges lengthwise around the perimeter dividing into quarters. Peel each quarter of the orange to remove entire skin. Slice each quarter into four 1/2 inch wide strips.
Place orange peels in a pot with enough cold water to cover entirely. Bring to a boil over high heat, then lower to a simmer. Cook for 15 minutes.
Drain water and repeat the process a second time. Drain and repeat a third time.
In the same pot, add sugar and water. Return to stove and bring to a boil over high heat. Add salt.
Add blanched orange peels and cook, uncovered, over medium heat for 45 minutes to 1 hour. The syrup should be almost gone and the peels should look translucent. Remove from heat and allow to cool slightly, about 10 minutes.
Sprinkle a generous amount of sugar onto a baking sheet and add the candied peels one by one, tossing to coat in sugar. Or, if you prefer, lay peels onto a rack (without rolling in sugar) and allow to dry as they are.
Preheat oven to 250F. Once it reaches temperature, put the peels in and turn oven off. Allow peels to dry overnight or until firm enough to tap.