Bakery expert Dan Lepard describes it as...
"The thick peel from Italian oranges, cooked until tender then simmered in batches of sugar syrup over days, has an honest delicate orange flavour and subtle sweetness perfect for great fruitcakes, Florentines, and biscuits. A great cupboard standby and good as a gift for baking friends. The size of the peel cut is generous and the texture soft and delectable."
Supplied in a 130g jar, use in cakes, biscuits and sweet yeast dough: 50g-100g for every 250g flour in a bread, less for cakes and biscuits.
Ingredients: Orange peel, glucose syrup, sugar, citric acid, sulphur dioxide.
Storage: Candied Peel is best kept in the refrigerator.
Dan Lepard runs occasional courses throughout the year, giving you the expert guidance to further your skills.