Begin by gently washing your organic oranges under cold water. Use a sharp knife to slice off a small piece from the top and bottom of each orange, then score the peel with four lengthwise cuts. Be careful not to cut through the flesh.

Carefully remove the scored peel segments and cut them into 1/4-inch wide strips.

In a medium-sized pot, add the orange peel strips and cover them with water. Bring the water to a rolling boil over medium-high heat. After 5 minutes, drain the peels through a colander. Repeat this boiling process two more times with fresh water.

Return the boiled peels to the pot. Add 2 cups of water, 1 cup of sugar, and the optional vanilla bean. Bring to a boil and then simmer uncovered for about 30-35 minutes until translucent and syrup thickens.

Let the peels sit in the syrup for an additional 5 minutes to absorb sweetness.

Transfer the candied orange peels to a cooling rack lined with parchment paper and let them dry for at least 8 hours, ideally 24 hours.

Once dry, you can roll them in granulated sugar or dip them in melted chocolate.