To what temperature should you take candied citrus peels? I have been examining scores of recipes for candied citrus peels and I am unable to find an answer to this question. Most recipes indicate pretty standard candy making instructions; heat sugar/water solution to 230, add orange peels, cook for some amount of time or reduce by some amount.

But that's the part that I'm having a hard time with. Time makes a big difference with candy making. Wouldn't leaving them cook for, say, an hour, produce drastically different results than 30 minutes? Why does there seem to be no recipe out there that uses actual candy making terms for this recipe?

I just need some idea of what temperature to take the sugar solution up to. I'm going to guess firm or hard ball?
I don't think you are looking for a specific temp (i.e.; crack or soft ball stage) after adding the citrus since you have already "contaminated" the syrup.  My preferred recipe is from Epicurious.com (http://www.epicurious.com/recipes/food/views/Candied-Citrus-Peel-107434).  I have used it twice with great results and am going to be making again very soon for the holidays.