Cut the mandarin peel into 4 or more vertical segments, depending on the size of the fruit.
Carefully remove the peel and the rind from each segment.
Remove the white fibers if any, and chop into thin strips.
Steps:
In a saucepan or heavy bottom pan, combine two cups of water and the cut orange peels.
Cook them for 15 minutes over medium heat.
After 15 minutes, drain the water and set it aside.
Now heat remaining one cup of water and add the sugar and stir well.
When the sugar dissolves, add the cooked mandarin peels.
Cook the peels over medium heat for 30 minutes or until the sugar syrup becomes bubbly.
Carefully remove the peels from sugar water. (You can use this citrus flavored sugar syrup for your tea and juices)
Allow it to cool for 5 minutes.
Take a small portion of the remaining sugar in a plate/bowl and place the peels on the sugar. Generously roll the orange peels on the sugar. Ensure the peels are coated nicely with sugar. Add the sugar to the plate as required. Do not add the entire sugar in the bowl.
Place them on a parchment paper lined baking tray or plate and set aside for 48 hours.
That's it. Candied orange peels are now ready. Relish it as is or as a topping. You can store them in an air-tight container and refrigerate it.
Notes
I went with baby mandarins, but you can use any citrus variety including limes and lemons.
Depending upon the thickness of the peels, the cooking time might vary.
Make sure you coat the cooked peels generous with sugar.
Letting the peels to dry for 48 hours helps in the sugar to stick properly.