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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: May 3, 2008
Really good, but harder to make than you might expect. It's not easy to get the rind cut into strips, and they are really sticky aftern coated with the syrup.
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Reviewer:

BLACKSHEEP22
Cooking Level: Intermediate
Home Town: Ridgecrest, California, USA
Living In: Santa Rosa, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 31, 2007
Really fun to make and it's just like eating candy, but with a fresh citrus taste.
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1 user found this review helpful

Reviewer:

KAKBIRD
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 31, 2007
So easy and so wonderful for decorating. I sprinkled them with sugar afterwards to give them a sugary look.
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3 users found this review helpful

Reviewer:

PINKPIGG33
Cooking Level: Beginning
Home Town: Plano, Texas, USA
Living In: Walnut Creek, California, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 17, 2007
A very good recipe. I used orange peel and rolled in granulated sugar afterwards and dipped in milk chocolate.
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1 user found this review helpful

Reviewer:

Sboff19
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The reviewer gave this recipe 4 stars. This recipe averages a 4.27 star rating.
Reviewed: Nov. 26, 2007
This made great candied lemon for Christmas stollen! A little more bitter than I was anticipating, but it is a lemon we are dealing with here! :)
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0 users found this review helpful

Reviewer:

~canyon~
Photo by ~canyon~
Cooking Level: Beginning
Home Town: Milford, Ohio, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Jun. 27, 2006
My favorite candied citrus peel is grapefruit, where you actually WANT the white part. To avoid bitterness, bring cold water and peel to a rolling boil. Drain. Repeat. For orange peel, I might do this one or two times; for grapefruit, 6 or 7. Taste it. When the peel is tender, cook it in the sugar syrup. It should be almost translucent. It keeps for weeks (months?) refrigerated – store it in syrup to keep it from drying out. I love this stuff. I candy my own orange & lemon peels for fruitcakes and other desserts.
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14 users found this review helpful

Reviewer:

Doughgirl8
Photo by Doughgirl8
Cooking Level: Professional
Home Town: Northfield, Minnesota, USA
Living In: Seattle, Washington, USA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: May 3, 2006
Delicious! I used a veggie peeler to get only the yellow portion of the lemon peel. This resulted in tender strips of peel. I minced the finished candied lemon peel and added it to the Lemon Icing recipe from this site. Yummy!!
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9 users found this review helpful

Reviewer:

Tom
Cooking Level: Expert
Home Town: Chicago, Illinois, USA
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The reviewer gave this recipe 1 stars. This recipe averages a 4.27 star rating.
Reviewed: Apr. 27, 2006
I made it exactly as said. I ended up with bitter peels and bitter simple syrup.
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2 users found this review helpful

Reviewer:

amberlicious
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: May 30, 2005
Very good!
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2 users found this review helpful

Reviewer:

CREBBERT
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The reviewer gave this recipe 1 stars. This recipe averages a 4.27 star rating.
Reviewed: May 23, 2004
YUCK! I cut all the white inner layer out and it was still bitter tasting and it was no where near tasting like candy. I followed the recipe exactly as it was written.
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2 users found this review helpful

Reviewer:

SUSANZEA
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The reviewer gave this recipe 5 stars. This recipe averages a 4.27 star rating.
Reviewed: Dec. 15, 2003
In a hurry making a gingerbread cake for the holidays and stumbled across this recipe ... it was quick and easy and garnished the cake perfectly ..... with a lil lemon curd sauce on the side . It was wonderful.
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4 users found this review helpful

Reviewer:

LYND2004
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