Prepare the Oranges: Trim the ends of the blood oranges and slice them into ¼-inch thick rounds, taking care to remove any seeds.

Make Simple Syrup: In a deep skillet, combine the granulated sugar, water, and light corn syrup. Heat over medium heat, whisking constantly until dissolved and boiling.

Candy the Oranges: Gently add the orange slices to the syrup in a single layer. Reduce heat to low and simmer for 1 hour until translucent.

Dry Slices: Use a slotted spoon to transfer the candied orange slices onto a cooling rack. Allow them to dry for at least 24 hours.

Melt Chocolate: In a microwave-safe bowl, melt bittersweet chocolate in the microwave at medium power, stirring every 15 seconds until smooth.

Dip and Set: Dip the dried orange slices halfway into the melted chocolate and place them on parchment paper. Sprinkle Maldon salt if desired.