Thinly slice citrus fruit and if using both lemons and oranges, keep them separate.
Boil orange slices for 10 minutes, stirring occasionally. Remove from heat.
In a separate pan, combine water and sugar and mix well.
Heat sugar water on medium heat, stirring frequently and heating until sugar is no longer grainy and begins to bubble.
Add orange slices and heat for 20 minutes, continuing to bubble and boil.
Flip slices occasionally while cooking.
Remove slices from heat (Tongs work best) and let excess sugar mixture drip; place onto a baking sheet lined with parchment paper.
Set baking sheet aside to dry and set fruit.
When ready to serve, peel from the paper and enjoy as is, dipped in chocolate, or sliced on cupcakes.
Notes
You could pop out the seeds, but I just left them there. They didn’t seem to matter either way.
If you make multi-fruit slices at once, you can use the same boiled sugar mixture.
Have leftover syrup? This recipe is all about using leftovers! If you have extra simple syrup, it can also be cooled down and reused in lemonades and teas.
These slices would look great on a cupcake, but I’d recommend cutting them in quarters.