Wash the oranges thoroughly. Score the peel of each orange into quarters from top to bottom. Carefully peel the oranges, trying to keep the peel in large sections. Scrape off as much of the white pith from the inside of the peels as possible with a spoon or knife, being careful not to tear the peel. Cut the peels into thin strips, about 1/4 inch wide and 1-2 inches long.

Place the orange peel strips in a large saucepan and cover them with cold water. Bring to a boil over high heat, then reduce heat and simmer for 10 minutes. Drain the water and repeat this blanching process two more times (for a total of three boils). This process effectively removes bitterness from the pith.

After the final blanching, drain the peels completely. In the same saucepan, combine 2 cups of granulated sugar and 1 1/2 cups of water. Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved. If using, add the fresh orange juice for an intensified citrus flavor.

Add the blanched orange peels to the simmering syrup. Reduce the heat to low and let the peels simmer gently in the syrup for about 60-75 minutes, or until the peels become translucent and the syrup has thickened considerably. Stir occasionally to prevent sticking and ensure even cooking and syrup absorption.

Carefully remove the candied orange peels from the syrup using a slotted spoon. Place them in a single layer on a wire rack set over a sheet of parchment paper or a baking sheet. Allow them to dry at room temperature for at least 4-6 hours, or preferably overnight, until they are no longer sticky to the touch and have a slightly firm consistency.

Once dried, place the remaining 1/2 cup of granulated sugar in a small bowl. Roll each candied orange peel strip in the sugar, ensuring it's evenly coated on all sides. Shake off any excess sugar.

Return the sugar-coated peels to the wire rack for another hour to allow the coating to set properly. Store the finished orange candy in an airtight container at room temperature for up to 2 weeks for optimal freshness.