Begin by washing the fresh oranges thoroughly to remove any wax. Slice the oranges into uniform ¼-inch rounds using a sharp knife or mandoline.

In a large skillet, combine the granulated sugar and water, stirring gently until the sugar dissolves. Bring to a rolling boil.

Reduce heat to a simmer and add in the orange slices. Cook for about 45–60 minutes, turning occasionally until translucent.

Remove the candied orange slices and place on a wire rack to drain. Allow them to dry at room temperature for 24–48 hours.

Finish by rolling in extra sugar, dipping in chocolate, or sprinkling with sea salt for added flavor and texture.