My goodness gracious.Honestly, I have NEVER....... Just try googling it and you'll see what I mean. I don't know if i've ever seen so many completely different recipes for something. Pith or no, pre-blanch or not and how many times; how long to poach in sugar syrup- 5 min or 2 hrs; air dry or oven dry or no dry? etc etc etc.
This time of year we buy little wooden boxes of clementines. I save the peels and candy them. Didn't turn out so well last yr so thought I'd ask the trusty CHs here. I will use these candied peels for 2 things- chopped and added to brownies, cookies,panforte, etc.; and dipped in dark choc.I do not want to dip them in granulated sugar.
Of course, i would prefer to not remove the pith, but i'm open per your advice.
This L.A. recipe appeals to me but they leave out info on drying the candied peel and how to store and where to store.(I would prefer either room temp or frzr because i have so little frig space. Funny, none of the You Tube videos i sat through- include blanching the peel to remove bitterness.TIA!
p.s. i have looked through all the past CH threads on this now.