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Why isn't my candied orange peel turning translucent consistently, dammit?

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? [more inside]
posted by kenko on Nov 17, 2012 - 13 answers

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