Start by washing the oranges thoroughly. It's essential to remove any wax or pesticide residues. Once clean, carefully cut off the ends and slice the oranges into quarters. Remove the flesh so that you're left with strips of just the zest. You want about two cups.

In a medium saucepan, bring two cups of water to a boil. Once bubbly, add the orange zest strips. Let them blanch for about 10 minutes, then drain and rinse under cold water. This process helps to reduce bitterness.

In the same saucepan, combine sugar, filtered water, honey or corn syrup, citric acid, ginger, and the reserved orange zest. Place over medium heat and stir gently until the sugar has dissolved.

Once dissolved, bring the mixture to a gentle simmer. Allow it to simmer for about 20-30 minutes, stirring occasionally. The zest should become tender and translucent, showing signs of candying.

Once you reach the desired tenderness, remove the saucepan from heat. Stir in orange flower water and vanilla bean paste for added flavor. You may need an extra tablespoon of water to achieve your preferred syrup thickness.

Allow the candied orange peels and syrup to cool to room temperature. Transfer them to a clean jar, making sure the peels are fully submerged in the syrup. Seal the jar tightly and refrigerate.