Oranges with Amber Caramel and Candied Zest

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  • on October 23, 2012

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    Really nice finish for a light dinner. I made simple syrup and reduced to make caramel, then added zest to finish and cool, adjusting viscosity with water before service.

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  • on July 27, 2012

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    This recipe lacked clear instructions on the hardest part.
    At what temperature do you melt the sugar? How long?
    When exactly do you stop? what do I look for? I even rewatched the video twice,
    I did everything carefully and lovingly, but did not produce syrup, but hard, chewy candy that could pull out dental fillings.
    I needed more information and would appreciate a revision on this recipe so that I can try again successfully. More detail on the syrup. Thank you.

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