Happy to hear that Cassie! I use 6 medium oranges to make a batch. I cut them in halves, juice them, then peel them from the inside out so the fruit pulp is gone, then cut the peels in stripes less than a quarter of an inch wide and weigh them (this tells me the weight of sugar I'm going to need for the syrup later on). Then I cook them twice in salty water (pour enough cold water to cover them and add about a tablespoonful of salt, bring to boil and simmer for 10 minutes, drain, rinse with cold running water, drain, and repeat). Repeat the cooking routine one more time without adding salt, drain and set aside. Now prepare the syrup by mixing equal parts in weight sugar and water (the weight of each is the same or slightly less than the weight of the peels before cooking), slowly bring to boil, stir till the sugar dissolves, then add the peels and press onto them lightly making sure they're all covered in syrup. Now simmer them with the lid closed (this part takes kind of long, and my original recipe said cook them with the lid open cause the point is getting the water to evaporate. With the lid closed, this still happens, but slower, and the peels get nicely saturated with the syrup). Check on them and stir them carefully not to break them up too much but to keep them evenly covered by the syrup. When there's little water left, finish the cooking with the lid open, watching for the moment before all of the water is gone and they start sticking to the bottom. Remove and spread them out onto a non-stick dish/rack (I use my glass cookware for this) and leave for a few hours to dry, tasting now and then to stop drying when they reach your preferred chewiness). Store in an airtight container. Sorry about this turning out as such a long description but I thought details matter to get it right, and I hope you enjoy this as I enjoyed your great recipe))