Happy to hear you like the homemade bouillon cube idea; they really are SO useful. As for canning the peel in syrup and then moving on to candy at a later date, I’ve never done it but can’t imagine why it wouldn’t work. I like having a good supply of finished candy – wrapped in plastic and kept cool it stays fine all winter – because it’s so handy for instant gifts. Dipping the ends in chocolate takes almost no time; the dipped citrus strips look and taste great and of course it’s way easy to create an impressive assortment of different citrus fruits and different chocolates, with and without chopped nuts and other flourishes. As I write this I’m thinking orange with very dark chocolate and a light dusting of Malden salt, or maybe ancho chile or…