Prep Oranges: Wash/scrub to remove any wax. Slice into thin, even rounds (about 1/4 inch thick). Remove any seeds.

Candy Oranges: In a large skillet or saucepan, add sugar and water. Stir over medium heat until the sugar dissolves. Add orange slices in a single layer (work in batches if needed). Simmer on low heat for 45 minutes, turning occasionally, until slices become translucent. Watch carefully to prevent the syrup from darkening or burning.

Dry Slices: Use tongs to transfer the orange slices (allow excess syrup to drip from them) onto a parchment-lined baking sheet. Allow them to dry for 24 hours at room temperature (or bake at 200°F for 1–2 hours,to speed it up). I turn rotate them a few times to help them dry and both sides.

Dip in Chocolate (optional): After the oranges have dried, dip them halfway in melted dark chocolate and place on parchment until set.

Store in an airtight container at room temperature, or in the fridge for up to 2 weeks.