Prepare the orange peels. Fill a pot with water and add the peels. Bring the water to a boil. As soon as it starts boiling, drain the peels and cool them down in a bowl of cold water. Repeat this process of blanching the peels two more times. The last time, instead of removing the peels as soon as the water starts to boil, simmer them for at least 30 minutes, or until the white pith becomes translucent. Gently drain the peels and cool them again in cold water.

Once cold, drain the peels and let them drain well on a wire rack.

Candy the peels. Pour the water and sugar into a large pot and stir well. Heat over medium-low heat until the sugar has completely dissolved, and the syrup starts to simmer. Turn off the heat immediately and add the orange peels into the hot syrup, making sure they are entirely covered by the syrup. Let cool completely, cover the pot (do not cover while warm or hot, or condensation from the steam will drip into the syrup), and leave until the following day.

The next day, heat the syrup and orange peels. As soon as it starts to simmer, turn off the heat. Wait again until the following day. Repeat this process for 7 to 10 days; the syrup will thicken day by day, becoming stickier. How do you know when the peels are ready? Eventually, a film will form on the surface, and the syrup will be almost as thick as honey.

When the peels are ready, add the glucose or the acacia honey, stir carefully until dissolved, and bring to a boil for the final time.

Preserve the candied peels. Collect the hot candied peels into sterilized jam jars, cover them with syrup, and seal the lids. Put the jars in a large pot and add water to cover them by a few inches. Bring the water to a boil, then reduce to a simmer and set a timer for 20 minutes. When the timer goes off, remove the pot from the heat and let the jars cool completely in the water before removing them. Store the sealed jars for up to a year in a dry, cool, and dark place. Refrigerate the jars after opening.