Sure. These instructions for candied peel come from a fabulous site run by T.P. Skaarup. He devoted himself to the chemistry of candy. Unfortunately the site has been shut down but recipes can be posted with credit. CANDIED PEEL 2 cups Sugar (as 1 cup + 1 cup) 3/4 cup Water 3 tbsp Corn Syrup (light) Peel of (choose one): 3 Oranges 2 Grapefruit 6 Lemons PREPARE THE PEEL Peel the fruit into large strips which should include the zest (colored outer peel) and white. Excessive white peel should be removed a moderate amount should remain. Place the peel into a saucepan or frying pan and add water until covered. Bring to a simmer for 30 minutes. Drain, cover with cold water, and bring to a simmer until the peel is tender. Drain and cut the peel into thin strips about 1/4" wide and 2-3 inches long. PREPARE THE SYRUP Mix 1 cup of sugar with the corn syrup and water in a 3 quart saucepan and dissolve over a medium-low heat. Add the sliced peel and cook under low heat until most of the syrup has been taken up. Remove from heat, cover, and let stand overnight. THE NEXT DAY Return to heat and bring to a simmer, then cool slightly and drain. Spread out newspaper and cover with a couple of layers of paper towels. Spread out the remaining sugar and roll the warm peels until thoroughly covered. Let them stand uncovered until dry. Store in an airtight container. Lasts months. NOTE: Excellent taste and easy to prepare but it takes time. Consider making a double batch. My Note: I found ½ cup of sugar was just the right amount for rolling the candied peel in at the end, so for me it was 1 ½ cups total, not 2 cups. I prefer to refrigerate/freeze for longest life. Especially in warm weather the candied peel can mold. Carol

When you say no air born, is that just fear of overspray? Or thinking the job is too small? The reason I ask is for a small repair I used a small aerosol can of finish. When I looked for the product I used, this helpful website popped up; maybe something you can use? https://www.thespruce.com/how-to-repair-orange-peel-texture-4153933

IMPE, frozen citrus peels can get mushy when thawed, which is not ideal for candied peel. I do store them in the fridge in a plastic container, and yes, they last days, maybe a week that way before going bad. But why not try it and see? I've never tried candying frozen peels.

I thought they turned out well. They were popular for sure. This was for a Thursday night cooking club with the theme of Marcus Samuelson. The rind, and addition of white pepper, is what makes them a tad different. I brought some on a platter and bagged the rest for guests to take home. I think you def need to play with the cooking time. I cooked some in my gas oven and some in my electric, and i preferred a slow low heat that made them flat and chewy to the higher electric heat which made them smaller and a tad puffy. We are back in Maine now and we had guests last night. I did another panini bar and it was big hit. Someone said that it was a psuedo-craft. I had people assemble their own sandwiches (vs in the past when I would hand out sheets for them to place an order). Then I brushed the sandwiches w butter and put them in the press. Everybody made half sandwiches so they could switch it up; i can also fit 8 halves on the press so it was done at the same time rather than holding some in the oven. Served it with this soup (very good, note the honey!). https://cooking.nytimes.com/recipes/1013383-tomato-soup