Line a half sheet pan or rimmed baking sheet with foil or parchment paper. Set aside for later use.

Trim ¼ inch off the top and bottom of each orange. Using a sharp paring knife, cut the peel into four large vertical segments, keeping the pith attached. Carefully remove each peel section in one piece. Slice each section into uniform ¼-inch-wide strips.

Bring a medium saucepan of water to a boil. Add the orange peel strips and simmer for approximately 15 minutes. Drain the peels in a colander, rinse under cool water, and drain again. This process removes excess bitterness from the peels.

In a medium saucepan, combine 2 cups of sugar and 2 cups of water. Place over medium heat and stir gently until the sugar dissolves completely.

Add the boiled peels to the sugar syrup and bring to a simmer. Adjust the heat to maintain a steady, gentle simmer. Cook the peels for 45–50 minutes, stirring occasionally, until they become tender and translucent.

Using tongs, remove the candied orange peels from the syrup and transfer them into a bowl containing 1 cup of sugar. Toss until well coated. Arrange the sugared peels in a single layer on the prepared baking sheet, ensuring they do not touch. Allow them to air-dry at room temperature for 24 hours, or until the coating feels dry and firm.

Once the peels are fully dry, prepare a double boiler by placing a heatproof bowl over a pot of gently simmering water. Add the chopped semisweet chocolate to the bowl and stir until melted and smooth. Alternatively, melt the chocolate in short intervals in a microwave-safe bowl, stirring between each heating.

Line another baking sheet with wax paper. Dip each orange peel strip into the melted chocolate, covering approximately three-quarters of its length. Allow the excess chocolate to drip off before placing it on the prepared wax paper. If desired, sprinkle chopped nuts or jimmies over the wet chocolate for decoration.

Let the chocolate-covered orange peels rest at room temperature until the chocolate has fully set. Transfer the candies to an airtight container, layering them with sheets of wax paper to prevent sticking. Refrigerate for up to one month.