Drying after third blanching . . . . . . simmering in simple syrup . . . . . . after 30 minutes (I added a bit of water) . . . . . . and after 60 minutes . . . Drying on a wire rack for at least an hour . . . . . . then dredged in sugar to coat . . . I put them into this container, put on the lid, and shook it good . . . I really like candied ginger, and it's expensive, so I made a batch, which looked just like this. Final drying on wire rack . . . These are supposed to dry overnight, but you CANNOT leave food out on the counter here, so I just slid the entire rack into the oven for safekeeping . . . and safedrying. HOW DO THEY TASTE?? Meh, still somewhat bitter. The sugar is very lemony, which is nice, but the peel itself . . . let's just say I won't be making them again. However, I WILL try making CANDIED ORANGE PEELS, if I ever juice NAVEL oranges again. Dipping them in chocolate will give them that extra OOMPH, I think. Frankly, I see these as just an excuse to indulge in sugar & chocolate, but why not. Just like candied ginger, candied citrus peels are very expensive in the shops and now I undestand why - they are all VERY labor intensive. Oh, and Big Lots now sells candied ginger for really, really cheap, usually before the Howlidays; they probably carry candied peels, too.
The major difference in the two recipes following is in the amounts of sugar & water . . .
THE CANDIED LEMON PEEL RECIPE I USED	THE CANDIED ORANGE PEEL RECIPE I WILL USE

BLUEBERRY MOUSSE WITH ORIGINAL &
GOLDEN OREO™ BASE & LAYERS HERE