Chocolate Covered Candied Oranges

Wash the oranges thoroughly. Slice into thin, even rounds.

In a wide-bottomed saucepan, combine the water, sugar, and vanilla. Stir over medium heat until the sugar has fully dissolved.

Add the orange slices to the saucepan in a single, even layer (a little overlap is okay, but avoid stacking). Ensure they’re fully submerged in the syrup.

Bring to a gentle simmer, cover the pot, and cook for 30–40 minutes, until the slices look translucent.

Using tongs, carefully transfer each slice to a cooling rack set over a parchment-lined baking sheet to catch drips.

For best results: let them dry and firm up overnight in the turned-off oven with the door open.

Faster option: chill in the fridge for 20 minutes, then the freezer for 10 minutes.

Melt the chocolate: chop the bars and add them to a small saucepan with 1–2 tbsp coconut oil. Warm over low heat, stirring until smooth and glossy.

Line a baking sheet with parchment. Dip each candied orange slice into the melted chocolate, then lay flat on the parchment.

Before the chocolate sets, sprinkle with flaky salt. Transfer to the fridge for 10–15 minutes to harden.

Store in an airtight container in the fridge for up to a few weeks.