Can I use other citrus peels for this recipe?

Absolutely, This method works beautifully with lemon, lime, or grapefruit peels too. Just adjust the sugar slightly - grapefruit peels might need a bit more to balance their natural bitterness. My personal favorite variation? A mix of orange and lemon peels for that sweet-tart combo.

Help! My peels turned out too bitter - what went wrong?

Oh no, Usually this means the blanching step wasn't thorough enough. Next time, try blanching the peels twice (change the water between boils) - that extra step removes more of the bitter oils. Also, make sure you're removing as much of the white pith as possible before candying.

How can I make these zero waste candied peels faster?

I feel you - that 24-hour drying time is tough when you're impatient. For a shortcut, you can spread the strips on a baking sheet and pop them in the oven at its lowest setting (around 170°F) for about an hour. Just check often - you want them dry but not crispy.

Why did my sugar syrup crystallize?

This happens to me when I stir too much after the sugar dissolves. The trick is to stir just until the sugar melts, then leave it alone. If crystals form, add a tablespoon of water and heat gently to dissolve them again before adding your peels.

Can I freeze candied orange peel strips?

You bet, Layer them between parchment paper in an airtight container and freeze for up to 3 months. They'll lose a tiny bit of texture but still taste amazing - perfect for when you need a citrusy pick-me-up in the dead of winter.