We make our candied orange peels in house by blanching them 3 times to remove the bitterness and then gently simmering them in a sugar syrup for 2 and a half hours. Then, they are stored in a cooked down version of the syrup for at least a week (to let osmosis do its thing!) before being air dried just enough to dip in dark chocolate.
100g/bag
GF and Vegan
