Reviewed: Apr. 11, 2011

This is a lot of work for small results! The flavor is wonderful BUT..a) it is labor intensive and b) no way this cooks for an hour. DO NOT leave the pan unattended! In less than 15 minutes I scorched a pot and smoked up the house and I'm not a novice! Rewind.... start over. This cooks in about 8 minutes. A veggie peeler works best....flat against the edge of a cutting board will get most of the pith off the peel. Finished product is sweet candy and a perfect garnish for a lemon dessert.

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Reviewer:

LaConner Cook

Cooking Level: Expert

Reviewed: Apr. 4, 2011

Very tasty, I'm eager to make more for the holidays. But I did notice one issue with this recipe. Instead of using the water for boiling the peels to make the syrup, you should discard the boiling water and use fresh water for the syrup. Otherwise the bitterness that you just boiled out of the peels will carry over into the syrup. Looking over the reviews, it seems that a few people had that issue. Cheers!

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Reviewer:

lawnj77

Reviewed: Jan. 7, 2011

These were adorable adornments for my cupcakes and the taste was nice.

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Reviewer:

shannon

Cooking Level: Intermediate

Reviewed: Oct. 14, 2010

I tried this with one lemon, still following the instructions exactly. It didn't work, as the syrup burned a little even though the peel was still bright yellow. It tasted pretty good, although I would not recommend it with less than three lemons. I'll try that next time!

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Reviewer:

veganfriendly

Reviewed: Sep. 9, 2010

Amazing. I had never made candied peel before. And I sooo loved this. I did just as another viewer did, snagged a few pieces everything I walked by...but did give me a sugar high...but mmmm!!!. Now all the photos I saw and some suggestions said to toss the peels in sugar when drying and I totally did that. I also increased the batch by a half more with the water and sugar because I used 3 lemons and 4 oranges. And it totally worked out great. It dried in no time at all. And I'm totally impressed. I used the candied peel to decorate a cheesecake and used the simple syrup and made a glaze by adding some powdered sugar a little milk, a little yellow food coloring and a bit more lemon extract to give the simple syrup a kick because it was mild in flavor. And it was so yummy. This is a totally keeper. Thanks

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Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Aug. 27, 2010

I remember having these when I was younger, but I couldn't remember how to make them, thank you!

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Reviewer:

kellieann

Cooking Level: Expert

Home Town: Manson, Washington, USA

Living In: Seattle, Washington, USA

Reviewed: Aug. 18, 2010

to give them a little more oomph for what I needed them for (decorations on a cake) I soaked them overnight in some of the simple syrup drained them then dusted them with superfine sugar and let them dry out, they were perfect.

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Reviewer:

dana

Cooking Level: Expert

Home Town: Kokomo, Indiana, USA

Reviewed: Jul. 17, 2010

I can't wait for the Holidays! This is going on every candy tray and in every sweets gift box this year. Incredibly easy, fast and tastes great! Recipe worked exactly as stated. Like other members, I put the peels in sugar and tossed for a second immediately after removing them from the pan. Placed on a rack to dry. I couldn't stop myself from picking a piece up every time I walked by. I'm so happy to have found this recipe. So many possibilities! Thanks for sharing! Update: Made the Beat and Bake Orange Cake from this site today and had orange peels leftover after zesting. I used the oranges in this recipe and it was just as delicious as the lemon. Next....limes!

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Reviewer:

abapplez

Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Jun. 28, 2010

I used a vegetable peeler to make thin peels of lemons. I drained them very well and then dredged them in sugar to coat them. They dried quickly, looked great, and taste wonderful. A real hit as a decoration on the whipped cream topped lemon souffle cakes at the wedding shower -- everyone was asking for more of the lemon peels! THANKS.

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Reviewer:

S Degive

Reviewed: Apr. 17, 2010

Just awesome. I did what many, many others suggested and blanched them twice prior to simmering them in the sugar/water mixture. Also followed others' suggestion to use a vegetable peeler to remove the yellow part. Working the peeler from side to side in a gentle cutting motion offered the quickest and most complete pieces. Tossed in sugar after separating to let cool/dry out for a couple of hours. What a tender, delightful treat! I'll never look at citrus the same way again :)

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