Candied Orange Peel

Using a paring knife, slice off about 1/2-inch from the top and bottom of each orange. Cutting lengthwise, score each orange from top to bottom, slicing through the peel and pith, but not into the flesh. Carefully peel off each orange peel section, and thinly slice lengthwise into about 1/4-inch wide strips. 

Combine orange peel strips and enough water in a large saucepan to cover by about 1 inch. Bring to a boil over medium-high heat. Drain and repeat the boiling process with fresh water. Drain well.

Combine 2 cups of sugar, 2 cups of water, and orange peel strips in large saucepan. Bring to a boil over medium-high, stirring occasionally. Reduce heat to medium-low and simmer, stirring occasionally, until the orange peel strips are slightly translucent and the syrup has thickened, 35 to 40 minutes. Remove from heat and let stand for 5 minutes.

Place a wire rack over a rimmed baking sheet. Using a slotted spoon, transfer orange peel strips to wire rack in a single layer; allowing excess syrup to drip off. Let stand uncovered at room temperature until slightly dried, 12 hours or up to 1 day.

Place sanding sugar in a medium bowl. Working in batches, toss orange peel strips in the sanding sugar until well coated and no longer sticky. Candied orange peel can be stored in an airtight container in the refrigerator for up to 1 week.

Optional: Place chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until the chocolate is almost smooth with some unmelted bits remaining. Remove the chocolate from the microwave. Stir until the residual heat fully melts the chocolate and the mixture is smooth (microwave an additional 15 seconds, if needed).

Line a baking sheet with parchment paper. Working with one candied orange peel strip at a time, dip halfway in the melted chocolate and transfer to prepared baking sheet. Repeat with remaining candied orange peel strips. Chill until the chocolate is hardened, about 20 minutes.