Candied Mandarin Peel Recipe

Beside Candied Orange Peel and Candied Pomelo Peel, let me show you the cooking process for Candied Mandarin Peels, another delicious, simple, and highly affordable option for a Lunar New Year lucky box.

candied mandarin peel

Why Candied Mandarin Peel?

Candied mandarin peels are a sweet treat made from the peels of mandarin oranges that have been cooked in sugar syrup and then coated with sugar. The result is a delicious, sweet, and slightly chewy candy with a citrusy flavor. They are often used as a garnish, snack, or ingredient in various desserts and confections.

Here are some potential health benefits and applications of candied mandarin peels:

  • Source of Vitamin C: Mandarins are a good source of vitamin C, and some of that vitamin may be retained in the candied peels. Vitamin C is important for immune health and can help boost your body’s ability to fight off infections.
  • Digestive Aid: Some people believe that citrus peels, when candied or used as a flavoring, can aid in digestion. This may be due to the fiber content in mandarin peels.

It’s important to note that candied mandarin peels, like other candied fruits, are high in sugar and should be consumed in moderation, especially if you’re watching your sugar intake or managing conditions like diabetes. Additionally, the candying process may alter their nutritional content to some extent.

In culinary use, candied mandarin peels are a versatile ingredient. They can add a burst of citrus flavor to a variety of dishes, including fruitcakes, yogurt, muffins, cookies, salads, and cocktails. If you blend candied mandarin peels, you can create a creative condiment for cooking.

Ingredients for Candied Mandarin Peel

To make this tasty treat, you only need mandarin peels, sugar, and a little vanilla extract if you have it. It’s really easy, right? The quality of your treat depends on the mandarin peels you use and how you make it.

You can use the peel from most kinds of mandarins to make candied mandarin peel, as long as they are fresh and ripe. Here are some tips for picking the right kinds of mandarins:

  • Look for mandarins that are firm, heavy for their size, and have smooth, brightly colored skin.
  • Avoid mandarins with spots, soft areas, or mold.
  • If you can, choose organic mandarins because they are less likely to have chemicals on them. Alternatively, go for mandarins without wax because wax can make it harder for the sugary syrup to soak into the peel when you’re making candied mandarins.

Regarding the sugar, you should re-weigh your prepared peels (after washing, soaking, and boiling) to determine the appropriate amount of sugar. The most common sugar-to-mandarin peel ratios are 1:1 or 1.5:1.

How To Make Candied Mandarin Peel Easily

Step 1. Peeling Mandarin

  •  Make sure you don’t squash the peel. So, when you’re peeling your mandarin, be cautious. You can do this by making two light cuts to split the peel into four parts, and then carefully remove them from the fruit. It’s easy to peel mandarins by hand.

Step 2. Cutting, rinsing, and squeezing mandarin peels

  • Once you have the peels, give them a good wash with running water. Then, soak the mandarin peels in salty water for around 30 minutes to 1 hour. This helps remove some of the mandarin essential oil, as well as any impurities and residues. To get rid of any slight bitterness or more essential oil, put the mandarin peels in boiling water for 5 minutes. Right after that, immediately soak the boiled mandarin peels in cool water to stop the boiling and make the peels firmer.
  • Now, start cutting them into strips. Each strip should be about 1/2 to 1/3 inch wide to make it easier for the sugar to soak in. Afterward, rinse and squeeze the peels in water 3 to 5 times until the water runs clear to get rid of any remaining bitterness.

Step 3. Marinading with sugar

  • Now, weigh your mandarin peels again to figure out how much sugar you’ll need. Usually, you want the sugar to weigh the same as the mandarin peels, so it’s a 1:1 ratio or even a bit less. Some candied mandarin peel recipes suggest a 1.5:1 sugar-to-mandarin peel ratio, but that can make it too sweet, even though it helps the mandarin peels last longer. Mix the sugar thoroughly with the mandarin peels, and let this mixture sit for at least 4 hours, preferably overnight, until the sugar turns into syrup.

Step 4. Making Candied Mandarin Peel

  • Now, it’s time to start cooking the peels on the stove. In a pan or skillet, cook the mixture of mandarin peels and sugar syrup over low heat, giving it a regular stir. Once it reaches the point where sugar crystals start to form (stage 2), keep stirring continuously to avoid the sugar from burning. Keep stirring on low heat until all the liquid has disappeared, and the mandarin peels have become dry.
  • Finally, move your candied mandarin peels to a wire rack to let them cool and dry more. You can let them air dry at room temperature or, ideally, in the sun. Make sure they’re entirely cool before you put them into a jar or box for storage; otherwise, the peels might become moist again in a few hours. They can stay good for up to 3 months at room temperature.
candied mandarin peel

Candied Mandarin Peel

Yield: 4
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes

Here's the cooking process for Candied Mandarin Peel, another delicious, simple, and highly affordable option for a Lunar New Year lucky box.

Ingredients

  • 300g (10.5 oz) mandarin peels
  • 200g (7 oz) sugar
  • 1 dash of vanilla extract

Instructions

Step 1. Peeling Mandarin

  •  Make sure you don't squash the peel. So, when you're peeling your mandarin, be cautious. You can do this by making two light cuts to split the peel into four parts, and then carefully remove them from the fruit. It’s easy to peel mandarins by hand.candied mandarin peel

Step 2. Cutting, rinsing, and squeezing mandarin peels

  • Once you have the peels, give them a good wash with running water. Then, soak the mandarin peels in salty water for around 30 minutes to 1 hour. This helps remove some of the mandarin essential oil, as well as any impurities and residues. To get rid of any slight bitterness or more essential oil, put the mandarin peels in boiling water for 5 minutes. Right after that, immediately soak the boiled mandarin peels in cool water to stop the boiling and make the peels firmer.candied mandarin peel
  • Now, start cutting them into strips. Each strip should be about 1/2 to 1/3 inch wide to make it easier for the sugar to soak in. Afterward, rinse and squeeze the peels in water 3 to 5 times until the water runs clear to get rid of any remaining bitterness.candied mandarin peel

Step 3. Marinading with sugar

  • Now, weigh your mandarin peels again to figure out how much sugar you'll need. Usually, you want the sugar to weigh the same as the mandarin peels, so it's a 1:1 ratio or even a bit less. Some candied mandarin peel recipes suggest a 1.5:1 sugar-to-mandarin peel ratio, but that can make it too sweet, even though it helps the mandarin peels last longer. Mix the sugar thoroughly with the mandarin peels, and let this mixture sit for at least 4 hours, preferably overnight, until the sugar turns into syrup.candied mandarin peel

Step 4. Making Candied Mandarin Peel

  • Now, it's time to start cooking the peels on the stove. In a pan or skillet, cook the mixture of mandarin peels and sugar syrup over low heat, giving it a regular stir. Once it reaches the point where sugar crystals start to form (stage 2), keep stirring continuously to avoid the sugar from burning. Keep stirring on low heat until all the liquid has disappeared, and the mandarin peels have become dry.candied mandarin peel
  • Finally, move your candied mandarin peels to a wire rack to let them cool and dry more. You can let them air dry at room temperature or, ideally, in the sun. Make sure they're entirely cool before you put them into a jar or box for storage; otherwise, the peels might become moist again in a few hours. They can stay good for up to 3 months at room temperature.candied mandarin peel
Nutrition Information:
Yield: 4 Serving Size: 100g
Amount Per Serving: Calories: 190

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1 Comment

  1. Usually I do not read article on blogs however I would like to say that this writeup very compelled me to take a look at and do it Your writing style has been amazed me Thank you very nice article

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