I am in the midst of candying both clementine and lemon peel. I am following Alice Medrich's recipe in her book, .
My lemon peel is now drying, after having come out of the hot syrup last night. I noticed in the last half of blanching it, that some of the lemon peels had brown splotches on them. Does anyone know- does this discoloration come from Oxygen, or being too close to the heat? or some other chemical reaction? TIA ! oh, the browned peel and un-browned peel seem to taste the same....
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