Does anyone have experience with making candied citrus peels? I'm making candied orange peels now. They're on their third blanch, and they're still quite bitter, even though I took care to avoid as much pith as possible. Is it normal for them to still be somewhat bitter before hitting the simple-syrup jacuzzi?
Crunchy, herby breading on the outside; gooey, molten cheese on the inside
Mozz Sticks, Sans Recipe
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