Lightly spray a wire cooling rack with cooking spray. Set on top of a piece of parchment paper to catch any drips.
Wash and scrub oranges in hot water to remove any wax coatings.
With a sharp knife, cut off the bottom or blossom end of each orange. Slice into even, 1/4-inch slices. Remove seeds.
In a medium saucepan, combine sugar, water, and corn syrup (if using). Stir over medium-high heat until sugar is dissolved, then stop stirring. Brush down the sides of the pan with a pastry brush dipped in water to remove stray sugar crystals.
Once the sugar mixture comes to a
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boil, reduce heat to medium-low. Gently lay orange slices into the syrup, arranging them in a single layer. Simmer gently, flipping the slices every 10 to 15 minutes to ensure even cooking. Adjust heat as necessary to maintain a gentle simmer.
6. As the syrup reaches 225°-230°F, it will start to bubble and foam. Skim off any scum that gathers around the edges of the pan with a spoon or spatula if desired.
7. When the syrup reaches 240°F to 245°F, the slices should be tender and almost fully transparent. This will take about 50 to 60 minutes.
8. Remove from heat and let sit for a minute until the foam subsides. Carefully transfer the slices to a lightly greased cooling rack using a fork.
9. Mix together 3 tablespoons water and 1/4 teaspoon citric acid until dissolved, then whisk into the hot syrup. Transfer the hot syrup to heat-proof jars with lids; let cool to room temperature then refrigerate for up to 3 weeks or freeze for longer storage.
10. Let the orange slices air dry at cool room temperature overnight or up to 48 hours. To dry them more quickly, bake at 200°F for 45 to 60 minutes, then increase heat to 250°F and bake for 15 to 20 minutes more. Remove from oven and let cool completely.
11. Store orange slices between layers of parchment paper at room temperature. If stored in an airtight container, they will absorb moisture and get stickier. Toss the slices with granulated sugar to reduce stickiness if desired.