Candied Orange Slices

Arrange orange slices in a large (wide) pot.
In a medium saucepan, combine sugar and water.
Heat mixture until sugar dissolves completely and mixture starts to boil.
Pour the syrup mixture into the large pot and continue to cook on low heat (dial #3).
Turning the slices from time to time until they are translucent (some will not become translucent!), pushing them down and flip the slices until all are mostly covered.
Turn off heat. Let cool and best overnight
Preheat oven to 210 degrees F.
Line a baking sheet with foil paper. Nest a wire cooling rack on top.
Drip excess syrup from orange slices (Pick the slices up with tongs or chop sticks. Save syrup to add to the next batch). Place them on the wire rack. (The wire rack allows the drying to come from top and bottom so that they oranges can dry evenly).
Place oranges in oven. Dry oranges for 1/2 hours, flipping oranges.
Continue for another 1/2 hours. Remove from oven. You will know that the oranges are done when they are pliable and semi dry to the touch.
Dip the slices in granulated sugar on both sides (if you don’t like them too sticky!). Let oranges cool completely.
Melt chocolate with a little oil (one teaspoon at a time) to a dipping consistency. Dip 1/2 of orange into melted chocolate and place on waxed paper. Let them dry.
If desired, sprinkle sprinkles, coarse salt, etc. over top of chocolate.
Let cool until set.
Store in sealed container in refrigerator.