Slice off the tops and bottoms of the oranges. Score the peel into quarters from top to bottom and gently remove each section. Slice the peel into thin strips, about 1/4 inch wide. Try to keep them uniform so they cook evenly.

Place the peel strips in a saucepan and cover with water. Bring to a boil and simmer for 10 minutes. Drain and repeat this process once more with fresh water. This step softens the peels and removes excess bitterness while keeping that lovely citrus character.

In the same saucepan, combine 2 cups sugar and 1 cup water. Bring to a gentle simmer, stirring until the sugar dissolves completely. The syrup should be clear and lightly bubbling.

Add the blanched peels to the syrup. Reduce heat to low and let them simmer gently for 35–45 minutes. Stir occasionally. The peels will turn glossy and slightly translucent, absorbing the syrup and becoming tender.

The aroma at this stage is heavenly—sweet citrus with a warm sugary depth.

Using a fork or tongs, remove the peels from the syrup and lay them on parchment paper or a wire rack. Let them dry for at least 4 hours, or overnight if possible. They should feel tacky but not wet.

Toss the dried peels in the remaining 1/2 cup sugar until evenly coated. Shake off excess sugar and return them to the rack to dry completely.

For an extra indulgent twist, melt dark chocolate and dip half of each strip. Lay them back on parchment until the chocolate sets. The contrast of bittersweet chocolate and bright orange is absolutely irresistible.