This turned out great! The only thing I did differently was to coat the pieces with sugar after cooking (see Candied Citrus Peels Peel). This time I used only oranges, but using lemon and grapefruit would make a really colorful presentation.
This method worked like a charm. I made candied tangerine peel to top a tangerine and chocolate cake. It is a pain to peel the tangerines so that all the pith is left behind, but it makes for a better finished product.
Worked like a charm!
So easy and so yummy. I chocolate coated orange peels for christmas stocking stuffers. Delicious!!
I made a batch up, tripling it, using 6 oranges and 2 lemons (also tripling the water and sugar). I cooked it for about 50 minutes, till the syrup was nearly gone. I then took the peel and tossed it in about a cup of sugar, stirring till it was encrusted. I then laid it out on a cooling rack till cold. I gently shook the rack so the excess sugar fell off. Yummers! I loved how easy it was to peel the fruit peel. I did use a small spoon to scrape any parts that excess white pith, just to be safe.
I've been using this recipe for a long time to make candied peel for the top of cakes & desserts. It's really important to remove the pith as it tastes disgusting. I also dry this on baking paper as my first experience using foil wasn't a happy one (had to pick little bits of foil off the peel in places). Thanks for posting this as I had lost my recipe!
Wonderful! This was the perfect topping for Lemon Pound Cake. As another reviewer did, I coated my candied lemon peel with sugar after cooking too.
FABULOUS! Once candied I dipped them in dark chocolate. I made these on American Thanksgiving at my Aunts annual "Drunk & Bake" where we girls do some baking for Christmas. I had to make another batch a week before Christmas! A request (one of those requests you dare not refuse!) was made that these become an annual tradition. So they are. Thanks from myself and my entire family! Definately dangerous! Seriously yummy!!