Begin by slicing three small oranges or tangelos into ¼-inch rounds using a sharp knife or mandoline.

In a large skillet, combine three cups of granulated sugar and three cups of water. Heat the mixture over medium-high heat, stirring until the sugar dissolves.

Carefully add the orange slices to the boiling syrup, making sure they are in a single layer. Reduce heat and simmer for 45–60 minutes, turning occasionally.

After simmering, use tongs to remove the candied orange slices from the syrup and place them on a wire rack to dry for 24–48 hours.

Optionally, roll the dried orange slices in additional sugar or dip in melted chocolate for added sweetness.