• Thoroughly scrub the oranges clean, then pat dry. Slice off the top and bottoms of the oranges, then make six even slices from top to bottom, going around the orange. Gently peel off each piece. See photos for reference.
  
• Slice each peel piece in half longways, then use the knife to remove some of the pith (white portion). Leave enough pith that it is about 1 to 2 times as thick as the orange part of the peel. Then cut the piece in half longways again. This should make 24 pieces per orange.

  (Keeping the pith a similar thickness for all the peels helps them finish cooking at the same time)
  
• Place the orange peels in a large saucepan and fill it with cool water until they are just submerged. Place over high heat and bring to a rapid boil, then remove from heat. Drain the hot water, then refill with cool water and repeat this process 2 more times. So the peels have been boiled 3 times total.

  (This helps remove some of the bitterness from the peels, and goes quicker than you'd think. Don't skip this step!)
  
• After the peels have been drained for the third time, add the ingredients from the sugar syrup section (sugar and water) to the pot with the peels and stir. Bring to a simmer over medium heat, then reduce to medium-low.
  
• Allow the peels to cook until they begin to appear translucent, about 1 hour.
  
• Meanwhile, as the peels cook, prepare a cooling rack. Place a wire rack over a cookie sheet that is lined with parchment paper (to catch the drips).
  
• When the peels are ready, remove the saucepan from heat. Pour into a mesh strainer to drain the syrup, or use tongs to remove the peels. Follow the instructions below for whichever kind of peels you'd like to make.

  (The orange infused sugar syrup can be saved and used for other treats if desired!)
  

For sugar coated candied orange peels:

• After draining the peels, pour the extra sugar into a rimmed bowl or plate. Toss the peels until they are completely coated in sugar, separating any that stick together.
  
• Transfer the coated peels to the prepared cooling rack. Let them dry out at room temp for 12 to 24 hours until they are no longer sticky.
  
• Transfer to an airtight container to store at room temperature. Or, spread them on a cookie sheet lined with parchment paper so they are not touching and freeze. Once frozen, transfer to a zip bag and store in the freezer.

For chocolate covered candied orange peels:

• After draining, place the peels onto the prepared cooling rack. Allow them to dry for about 3 to 4 hours.

  (You can let them dry overnight if desired and coat them the following day.)
  
• After drying, place the peels on a cookie sheet lined with parchment paper so they are not touching. Place them in the freezer until frozen.
  
• Prepare simmering water in the lower portion of a double boiler. Break the chocolate up into pieces and place it in the top of the double boiler. Mix frequently with a small silicon spatula until fully melted.
  
• One at a time, drop a frozen peel into the melted chocolate and move it around until it's fully coated. Use a fork to lift the peel out of the chocolate, and gently tap the fork on the side of the bowl so excess chocolate drips off. Transfer the peel back to the parchment paper lined cookie sheet. Continue for all the peels.
• Once the chocolate is just set, sprinkle with flaky sea salt.

  (If the chocolate is too melted, the salt will dissolve, if it's fully cooled, the salt will fall off.)
  
• Place the sheet back in the freezer until the chocolate is fully set. Once they are fully frozen, transfer to a zip bag to store long-term in the freezer. Serve directly from the freezer, or allow them to come to room temp before serving.