Prepare the water and sugar syrup. Some people say to double the weight of the peels to find the amount of water and sugar needed, others suggest to multiply by three, to make sure you have enough syrup for the storage. After trying both ways, I decided that the right amount for me is two and a half times. So, for 500 grams of peels you will need 1.250 grams of water and 1.250 grams of sugar. This will help you do the maths if you have a smaller of bigger amount of peels.
Pour the water and the sugar into a large pot and stir well, then heat over medium-low fire until the sugar has completely dissolved and the syrup will almost begin to boil.
Turn off immediately and bathe the orange peel into the hot syrup. They must be completely covered by the syrup. Leave them in the syrup until the following day. Do not cover the pot otherwise the steam condensation would drip into the pot.
The next day, heat the syrup again with the orange peesl still inside. As soon as it starts to boil, turn it off. I took a shortcut: some remove the peels every time before bringing the syrup back to a boil, to prevent them from breaking. For a small home production, though, there is no need to complicate your life. Wait again until the following day.
The candying process will take from 7 to 10 days. How to know when the peels are ready? The syrup will thicken day by day, becoming stickier. Eventually it will create a film on the surface, and it will be almost as thick as honey. For the geeks out there, use a refractometer, the tool which measures the concentration of sugar: the peels will be candied to perfection when the syrup will reach 72° Brix.
When you are at the last boiling, add the glucose, or the acacia honey, to prevent the peel from crystallizing or becoming too hard, stir carefully until dissolved and bring to the boil.