Are you really going to throw those away?!? Yes, you… with the handful of mandarin orange peels! When life gives you orange peels, you make candy. Here’s how.

Ingredients:
Mandarin Orange Peels
Granulated sugar

Peel Prep

If you’ve bought organic mandarin oranges, they’re unlikely to be waxed. Otherwise, pour a bit of boiling water over the peels and scrub the skin with a food brush (or soft toothbrush) to remove that food grade wax. Because mandarins tend to have very little pith, it makes sense to leave it on. It’s a little bitter, but it’s also flavourful. Plus, a whole lotta sugar is on the way! Slice the peel into thin strips.

Cook

Figure out how much water you need to just cover peels and combine it in a saucepan with enough sugar to create a 1:1.5 water to sugar ratio —so, if you’re using 1 cup of water, add 1.5 cups of sugar. Boil the sugar water until all the sugar has dissolved, then reduce to a simmer and add the peel. Cook the peel until it looks translucent. Strain and reserve the syrup for cocktails, drizzling on cakes and/or spooning directly into your mouth.

Sugar Coat & Store

Toss your still warm peels in sugar and spread the sugared peel on a cooling rack until completely dry. Once totally dry, transfer to a mason jar and store in a cool space indefinitely. You now have a supply of lovely sparkly candy to add to baked goods, snack on or to give as a gift. Or go next level and dip your candied peel in melted chocolate! And to think, some people are tossing their peel into the compost…