Prep the oranges: Wash thoroughly to remove any wax or residue. Slice crosswise into ⅛-inch rounds; discard any seeds.

Make the syrup: In a wide saucepan, combine water and sugar. Stir over medium heat until the sugar dissolves and the syrup is clear.

Simmer the slices: Gently add the orange slices in a single layer. Reduce heat to low and simmer for 45–60 minutes, until translucent and tender. Avoid boiling.

Dry the slices: Using tongs, transfer slices to a wire rack set over parchment. Let dry at room temperature for 24–48 hours, until tacky but not wet.

Optional finishing: Once dry, toss slices in sugar for a frosted look or dip half in melted chocolate.

Store: Layer between parchment in an airtight container. Keeps 1 week at room temp, 1 month in the fridge, or 3 months in the freezer.