Candied Orange Peel
This recipe makes about 227 g or 8 ounces of candied orange peel, which makes a great topping for chocolate croissants. Learn how to make classic French pastries, including...
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Ingredients
- 4 large oranges (if small use 6) - thick-skinned oranges are better
- Water to cover
- 2-3 teaspoons salt (it needs to taste like the ocean)
- 908 g (2 pounds) water
- 908 g (2 pounds) sugar
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