They're delicious and easier to make than you think.
I followed this recipe from food network
All you need is:
6 thick-skinned navel oranges
4 1/2 cups sugar, plus extra for rolling
1 1/2 cups water
Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces.
I got Paul to help me cut the peel into strips about 1/4-inch wide.
Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times,this helps remove the bitterness.Remove the orange peels from the pan.
Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around.
Drain the peels, then roll them in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.
Once they are dry you can dip them in dark chocolate but I like them plain.