Candied Tangerine 🍊

INGREDIENTS
4 tangerines
4 skewers
198 g / 1 cup granulated sugar
⅓ cup / 75 g water
¼ cup / 75 g light corn syrup
½ teaspoon vanilla bean paste

METHOD
1. Carefully peel the tangerines to remove all the skin, but not expose any fruit (the white pith helps the sugar syrup cling evenly, and the juices in the fruit can cause the sugar to melt if exposed. Thread a skewer through the open top part of the tangerine to support it during dipping but not puncture it. Line a baking sheet with a silicone mat or wax paper.
2. In a small pot, stir the sugar, water, corn syrup, and vanilla until well combined. Turn the heat onto medium-high. Wash down the sides of the pot using a pastry brush dipped in cool water.
3. Continue to cook the syrup until it reaches 300°F/150°C on a thermometer. Let cool until the mixture reads 275°F/135°C.
4. Carefully dip the fruits into the syrup, turning until they are evenly coated, and allowing excess syrup to drip back into the pot. When you transfer them to the prepared baking sheet, slip the skewer out. Repeat with the remaining fruit.
5. Let the fruit cool completely before eating.

Inspired by tanghulu, I wanted to make whole candied tangerines while citrus was in season. I love the look of the whole candied fruit, and eating it is delightfully dramatic. These are also delicious if you dip each individual segment - or smaller fruits like berries, which is often more traditional! 🍊

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