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.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)