I can do orange peels successfully but I'd like the glossy whole or half slices of confisserie. I have followed all the recipes I can find none of them result in the attractive, glossy, stable, dry finish that makes it possible to chocolate dip them and serve them.
I believe I need a recipe with specific instructions for the temperature of the sugar syrup and I've been unable to find that.
Thanks in advance.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)