Candied tangerines are sweet, chewy and perfect for decorating desserts or drinks. I used Ojai Pixie Tangerines as they are currently in season, but you can use oranges or lemons using the same method.
To make candied citrus, all you need to do is make simple syrup with 1 part sugar to 1 part water, simmer citrus in syrup and let dry overnight.
The leftover simple syrup will be used for an upcoming cake recipe but it's also great for cocktails or other beverages.
If you need to adjust the amount of simple syrup, just use 1:1 ratio of water to sugar.
The candied slices and simple syrup can be stored up to 2 weeks in an airtight container in the refrigerator.
1 1/2 cups water
1 1/2 cups sugar
2-3 tangerines, sliced
In a large skillet, add water and sugar and boil until sugar is dissolved. Add tangerine slices in a single layer. Reduce heat and simmer for about 40 minutes, turning over occasionally.
Transfer tangerines to a wire rack or parchment paper lined baking sheet. Dry overnight at room temperature.
Once cooled, transfer simple syrup into a container and place in the refrigerator until ready to use.