Candied Chocolate Dipped Oranges

Method

• Cut the oranges into thin slices.
• In a large wide pot combine the water and the sugar.
• Heat the water and sugar till the sugar has dissolved.
• Carefully place the sliced oranges into the pot, trying not to layer them straight on top of one and another although slightly overlapping is okay.
• Cook the oranges on low heat for 40-50 minutes do not boil just simmer.
• Use a fork to turn the oranges often. 
• The oranges should be soft but not falling apart.
• Transfer the oranges to a cooling rack.
• It is best to place a piece of parchment paper or a board underneath the wire rack to collect the excess sugar dripping off during the drying process.
• The delicious left-over orange-infused syrup can be used to make cocktails or to moisten cakes.
• Leave the oranges to air dry for 24 hours. 
• When the oranges are dry dip one half of the orange in dark melted chocolate.
• Place onto a lined tray and sprinkle over some sea salt.
• Set aside to cool & dry.
• Store in an airtight container or even a jar with some festive decoration for a lovely homemade gift.
• The candied oranges will last up to one month in an airtight container in the fridge.