Boiled the water twice and dumped. Used a 4 sugar to 1 water ratio. Brought the sugar up to soft ball temp and left peels simmering for 45 min. Peels were tough, too bitter and had a funny plastic taste. Any suggestions?
Were they organic oranges? A lot of supermarket fruit tends to be coated in wax to keep them from drying out.
If not, maybe you have to much pith still attached?
I scrape the bitter pith always so most is off. add 1/4 tsp. cream of tartar and in soaking water. To the sugar syrup Add 2tbs. of corn syrup. After rolled in sugar and dried a bit, sometime I dip in chocolate.
I've used this recipe to make candied orange peels which doesn't call for removing the pith:
I definitely like the 3 time blanch the best (and have done 4 blanches when candying lemon peels). There is very little bitterness, and the texture is great. Even if there is wax on the oranges the blanching step should rid them of it.