Overall it's a good recipe. I used a variety of orange that had very little pith, but still made an effort to remove a LOT of it to eliminate any potential bitterness. Also, I suggest doubling the syrup recipe in order to ensure that all strips are submerged. Don't skip the water changes. Allow them to dry/cure overnight in a single layer (I put them into a cold oven). Also, if you can't find superfine sugar, give yours a whir in the food processor, and shake off excess using a large-holed collander: large chunks of sugar are unpleasant in texture and detract from the otherwise delicious simplicity of the candied peel. The reason I gave only 4 stars was for the chocolate part: for such a labor-intensive recipe, why use cheap chocolate morsels AND shortening? Just melt some very high quality dark chocolate, and leave out the nasty shortening altogether. Yuck!
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Overall it's a good recipe. I used a variety of orange that had very little pith, but still...