Candied fruits with sugar from orange peels

To make absolutely awesome candied oranges, you will need a fairly large number of orange peels. Of course, you can collect these crusts for, for example, a week. But it is best to splurge on the purchase of at least two kilograms of oranges, quickly eat them, and send the skins to this culinary recipe in an even formation. If there are no skins for one kilo in any way, we simply adjust the recipe for ourselves by changing the proportions.
So, I warn you right away that the process of cooking candied fruits is quite long and, one might say, dreary. But the result will be absolutely awesome.
All crusts (they should be thick) are soaked in cold water for three days. Three times a day they need to change the water to fresh, drain the old one. At the end of the term, the crusts should be boiled in new water, let boil for 15 minutes. Then flip it into a colander. Separately, knead the sugar syrup in a bowl and bring it to a boil. Add crusts cut into cubes, strips or something else cute to the syrup. Stir, count to five and immediately remove the dishes from the fire. Leave for six hours.
After the syrup with crusts, put it back on the stove, bring to a boil and continue cooking for about five minutes. Remove and leave for the whole night (12 hours). And – attention! – you need to do this three times (with the first one you will get four).
When candied fruits are cooked for the last time, add citric acid to the syrup. Let stand for three hours. After that, throw the syrup with candied fruits into a colander and wait a long time until all the liquid drains from them.
Then put the candied fruits on a tray or on a baking sheet and let them dry in the fresh air. When this is done, sprinkle the candied fruits with fine sugar or powdered sugar.