Why isn't my candied orange peel turning translucent consistently, dammit?
November 17, 2012 8:41 PM Subscribe
Whenever I make candied orange (or other citrus) peel, it always takes longer than recipe-writers seem to expect for the peel to become translucent, and some never becomes translucent at all. (a) What gives? (b) Is the not-translucent peel cool to store and eat?
posted by kenko to food & drink (13 answers total) 7 users marked this as a favorite
I do the whole multiple-simmerings-in-water thing, but am not super diligent about timing for that, so perhaps that's a factor. I also leave all the pith on---perhaps that, too, makes a difference.