responsible for their unmistakable citrus fragrance.
The outer orange layer, called the flavedo, contains most of these fragrant oils. Beneath it is the white pith, known as the albedo.
The pith contributes bitterness, but it also gives candied orange peels their characteristic chewy texture.
When the peels are briefly boiled in fresh water and then simmered in sugar syrup, their flavor becomes milder and sweeter.
As the syrup penetrates the peel, it transforms the texture from tough and bitter into tender and pleasantly chewy.
This is why candied orange peel
