1. Prepare the Orange Peels: Begin by thoroughly washing your oranges. Score each orange into quarters from top to bottom, cutting only through the peel. Carefully peel away the quarters of orange peel. Using a small spoon or your fingers, gently scrape away as much of the white pith from the inside of the peel as possible. The less pith, the less bitter your final product will be. Once cleaned, slice the peels into thin strips, about 1/4 inch wide and 2-3 inches long.

2. Blanch the Peels to Remove Bitterness: Place the sliced orange peels in a medium saucepan and cover them with cold water. Bring the water to a boil over high heat, then reduce the heat and simmer for 10 minutes. This blanching step helps to remove some of the bitterness from the peel. Drain the peels in a colander and rinse them under cold water. Repeat this blanching process two more times (for a total of three boils), using fresh cold water each time. This triple blanching is crucial for a pleasant-tasting candied peel.

3. Simmer in Sugar Syrup: After the final blanching and draining, return the peels to the clean saucepan. Add 2 cups of granulated sugar and 1 cup of water to the pan. Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely. Once dissolved, reduce the heat to low and continue to simmer the peels very gently for 45-60 minutes. The peels should become translucent, and the syrup will thicken considerably.

4. Drain and Coat with Sugar: Carefully remove the peels from the syrup using a slotted spoon or tongs, allowing excess syrup to drip back into the pan. Immediately transfer the warm, sticky peels to a baking sheet lined with parchment paper that has been generously sprinkled with extra granulated sugar. Toss the peels gently in the sugar to coat them thoroughly on all sides.

5. Dry the Candied Peels: Arrange the sugar-coated peels in a single layer on a clean piece of parchment paper or a wire rack. Allow them to dry at room temperature for at least 4-6 hours, or preferably overnight. They should feel firm and slightly chewy, not sticky.

6. Optional Chocolate Dipping: If you choose to dip them in chocolate, once the peels are fully dry, melt the chocolate chips and coconut oil/shortening in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip half or all of each candied orange peel into the melted chocolate, allowing excess to drip off. Place the chocolate-dipped peels on a fresh piece of parchment paper and let the chocolate set at room temperature or in the refrigerator for about 15-20 minutes until firm.