Reviewed: Mar. 14, 2012

I tried to take the shortcut and listened to another reviewer, who said you should only boil these twice. I was left with peels with a very bitter pith. I made another batch, boiled them three times, and they turned out perfectly. The moral of the story is follow the recipe as written, and you'll get perfectly candied citrus peel.

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Reviewer:

Carmen

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Reviewed: Jan. 17, 2012

Made this with some grapefruit that my friend picked off of her tree for me. Everyone, young and old, LOVED these little 'candies'! It was my first time peeling the thin outer portion from a grapefruit so I used several different techniques, but in the end they all looked, cooked and tasted the same. I can't wait to try other citrus fruits. Thank you for posting.

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Reviewer:

3daisys

Cooking Level: Intermediate

Living In: Livermore, California, USA

Reviewed: Nov. 6, 2011

I made Citrus Jam and wondered what to do with all the peels after I grated all I could use for zest. Thank you, thank you, thank you! Citrus peel candied & awaiting a chocolate dip!

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Reviewer:

onesillyme

Reviewed: Mar. 19, 2011

I did this recipe with kumquat peels and loved it! I made 4 vertical cuts at the compass points and peeled by hand from there. Because of the thin peels, I only did the first step twice. I then dipped it in chocolate. YUM!

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3 users found this review helpful

Reviewer:

A.H. Wiggle;P

Cooking Level: Intermediate

Reviewed: Feb. 6, 2011

Yummy Candied Lemon Peel. I wanted the peel to be a bit more frosted. So after doing the process I let the peel dry over night. Then put them into a zip lock with some bakers sugar and shook it. Great way to sugar coat the peels.

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Reviewer:

Glitter Side

Cooking Level: Intermediate

Living In: San Francisco, California, USA

Reviewed: May 3, 2010

Turned out pretty good. I had read in some other recipes a recommendation to save the syrup for teas. It tasted ok but if you do use a strong tea.

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Reviewer:

kwill81

Reviewed: Mar. 21, 2010

I like this recipe for the 3 step blanching process and the simple instructions (no candy thermometer!). I do change the sugar/water ratios to 1/3C and 3/4C which allows the cooked peel to be rolled in sugar without being overly sweet. Try this recipe using sliced ginger -- it's fantastic!

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Reviewer:

Nicolette

Reviewed: Apr. 26, 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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Reviewer:

Kiki

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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Reviewer:

KATYPI

Cooking Level: Intermediate

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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5 users found this review helpful