Reviewed: Jun. 10, 2009

Ahhh, I've tried twice to make this recipe and each batch came out yucky and bitterrrr. Half of the second set didn't have the bitterness but were far too sweet in my opinion. All that sugar inside and out... just didn't seem to be that appealing! Someday I will try these again... third time's the charm right? I donno what I'm doing wrong so that I'm not getting all these same rave reviews! :<

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Shindee

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Reviewed: Apr. 2, 2009

Excellent! My first time making candied orange peel and it was a huge success. I love this! As someone else remarked, tasted almost like those orange jelly candies. Orange flavor just erupts in your mouth! I used a veggie peeler to peel the orange so it wasn't beautiful (I was using the peel in a recipe) so no pith. A little time is spent but the flavor is big. Will definitely make this again and again. Thank you!

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KATYPI

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2008

This was easy but took a little time. I'm delighted with the result. It's well worth doing this to have around for recipes where you might ordinarily use expensive store products loaded with preservatives. I'll definitely do it again. Definitely double it, which takes about 2 large oranges.

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ROSEP47

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Reviewed: Nov. 17, 2008

Neither of the two batches I made turned out very good. The recipe doesnt specify if the pith must be removed or not, so I tried it both ways in small batches. Decided that the pith should be left as it made them softer, although it didnt change the bitterness. Overall this was bitter for my taste and my excitement at finding this recipe turned to disappointment. Not the candied peel I am used to For Sure. I'll decide if I keep this to try perfecting again if my Man likes it.

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Ambrosia

Cooking Level: Intermediate

Home Town: Ramona, California, USA

Living In: Oakland, California, USA

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Reviewed: Jun. 11, 2008

Tastes just like gumdrops...only better! Easy to do, but beware it takes some time, mostly "babysitting". Worth it though! Dipped them in sugar while still a little sticky and will use them to decorate a lemon bundt cake. Thanks for the great recipe!

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BLUCHIP

Cooking Level: Expert

Living In: Navarre, Florida, USA

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Reviewed: May 28, 2008

This recipe was so great, and so easy. I made it as a topping/decoration for my wedding cake. I used some of the extra large-crystal sugar that I dusted the cake with, and dusted the citrus peel as it cooled. My Fiance (now husband) couldn't resist grabbing a piece while it was still warm.

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RecipeRenegade

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Reviewed: Dec. 9, 2007

This wasn't too difficult to make...I thought it tasted yummy although it did have a bitter after taste but combined with the sugar coating it wasn't too bad. Probably will make this again.

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CRAZY4GEOFF

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Reviewed: Nov. 21, 2007

Super! so happy to find a basic recipe for candied citrus peel! Added notes: For gorgeous presentation, cut citrus peel in spiral. For result more citrus peel-y and less candy-fied... do step 1 only 2x (instead of 3x), also skip the 10 min simmer.

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tth

Cooking Level: Expert

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Reviewed: Aug. 9, 2007

Just the recipe I was looking for to make some Candied Citrus for an Eccles Cake recipe I'm making. Unfortunately the shops don't keep Candied Fruits here off season. Easy to make, but a bit time consuming.

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Laluz

Cooking Level: Expert

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Reviewed: May 21, 2007

This was easy. After they dried I tossed them in granulated sugar. A tip to make the removal of the pith super easy - use a Pampered Chef grapefruit knife. You'll be done in a jiffy.

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CBECIC

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Reviewed: Dec. 2, 2006

I used a citrus zester to make long very thin ribbons of lemon rind with no pith. Cooked exactly as directed. When done and cool enough to handle, I put the candied rind in a small bowl of sugar and tossed it, separating the rind into individual pieces. It looked great (and tasted great) on top of my lemon cheese cake. Thanks for the easy recipe.

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CONNIE-O

Cooking Level: Intermediate

Home Town: San Luis Obispo, California, USA

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Reviewed: Nov. 19, 2006

This recipe is really yummy! I used orange peels and planned to use them to decorate a cheesecake; I had to stop myself from eating them all. I followed the directions exactly, and the orange peels were very sweet, not bitter at all. Just one word of warning -- take the peels out of the syrup no later than 15 minutes after you put them in; I waited a few extra minutes and the sugar syrup crystallized before I could get the last couple out. If that happens to you, just add some hot water to the pot. It'll wash away some sugar, but the peels will still tasted great.

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MarcieJ

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Reviewed: Jul. 28, 2006

This recipe was a hit with my family. I was surprised because I first tried grapefruit peel. My husband kept raiding my stash and ended up eating every last one.

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Jennifer

Cooking Level: Expert

Home Town: Salmon, Idaho, USA

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Reviewed: Jun. 26, 2006

Worked great for me. Make sure you take the peels out of the sugar water after the 15 minutes...I waited too long, so they were a bit too gooey. I then chocolate coated them....AN EXCELLENT CANDY. Very well recieved. I have to hide them so they won't disappear so fast!

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Theresa's Cookin'

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Santa Paula, California, USA

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Reviewed: Jan. 2, 2006

I love this recipe. I saw it in a traditional cookbook we have and made it last Christmas. This year I went to find the book and it was missing. I was so happy to find this recipe here. I have people begging me to make it. They are time consuming but well worth the effort.

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jill6575

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Dec. 20, 2005

I thought this made a great treat. Was easy to make and didn't take that long the prepare. They drying took a while though, but it was worth the wait.

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