Hi! For many years I have been making chocolate dipped candied orange slices for the holidays. I usually just cook up the blanched slices in a heavy sugar syrup and leave them out to dry for a few days. They are delicious, but the pulp tends to fall apart a bit so they don't look as perfect as I would like and they have a short shelf life as they get much harder and chewier with time. I always wish they were a little more like the ones I buy in a candy store. You know the chocolate dipped ones where the actual orange meat is intact and perfect and the texture is wonderfully soft & chewy without being overly sticky? I am assuming they use some gelatin or something in addition to the sugar. Any ideas or recipes before I just start experimenting? Thanks!