Begin by carefully slicing the small oranges into thin ¼-inch rounds using a sharp knife or a mandoline.

In a large skillet or saucepan, combine 3 cups of granulated sugar and 3 cups of water over medium-high heat.

Reduce the heat to a gentle simmer and carefully add the orange slices in a single layer.

Using tongs, gently remove the candied orange slices and place them on a wire rack.

For an extra touch of sweetness, roll the dried slices in granulated sugar until evenly coated.