Candied Orange Peel

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I always use this recipe when I need candied orange peel for another like Florentines. Simple and easy!

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I didn't like this recipe. I was hoping that the peel would not crystallize and stay soft, but it ended up crystallizing since the ratio of sugar to water is more. Plus, it doesn't say how many times you should boil the peels for. Gonna try again with a different recipe.

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I brought this recipe to Xmas gathering and it was a hit with the grown-ups, more than the kids. I had access to some tangerines and recommend them as even better than the regular oranges (less pulp and expect the same would be so with Clementine oranges. They are a bit harder to make into long strips and I wonder if they would require as many boilings since they are so much thinner and have less pulp. But they tasted best of all (grapefruit was the worst!

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I remember as a child my Mother making these from her Fanny Farmer cook book, which I have been blessed with. I hadn't thought of them until this afternoon when going through the latest issue of Food Netowrk Magazine with my Mother In Law. I don't have oranges, but am thinking of trying Tangeloes from our trees out back.

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Add 1/4 a cup or less of Orange liquor (Cointreau or Sambuca (Italian Liquor to the Chocolate as you melt it and it will taste twice as good.

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What an inexpensive way to use orange peel or even lemon peel for a tasty treat. Very good

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I have been buying chocolate covered orange peel from Li Lac Chocolates in New York for over 30 years--hunks of candied peel dipped in their home made chocolate. My all time favorite candy. A friend made this recipe as a surprise for me a few days ago. Although the texture is different, thin strips of peel instead of quarter inch pieces, the flavor is astonishingly good. I want more and am excited to be able to make my own. I won't stop ordering from New York, but in between deliveries this recipe will be a more-than-satisfying substitute. A wonderful recipe that can be enjoyed on its own or used as decoration or garnish.

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I wanted something different for my baked gift boxes this year, and I thought this would be the perfect accent. I followed the recipe as closely as I could, and they did turn out beautifully. I think I may not have gotten enough pith off, however, as they were still just a little bitter. (I also didn't dip them in chocolate so that they'd mail better, but they were good as is. Also, the texture wasn't quite what I was expecting. I thought they'd be a little more brittle, but mine were still quite chewy. They've become more brittle in the days since I made them though, and I prefer them that way.

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These were so easy to make and very tasty! I made them for the first time and took them to a party along with homemade brittle and candied pecans. They added great color to the tray of goodies and everyone thought they were great and a refreshing change from "regular" treats. I will make them again. I like the idea of not dipping in chocolate and using them for a garnish or maybe add to a salad. It would also be great to try different flavors for dipping, such as mint...so be creative! Take the advice of the others and refrigerate after cooking.

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Yummy. Be sure to refrigerate before dipping in chocolate. This is a hit!