Making Candied Tangerine Peel is a little time consuming, and it is an extra step, but the texture and crunch of the candied peel is really nice when combined with the creamy Tangerine Bavarian.

Candied Tangerine Peel

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Course: Dessert
Cuisine: Spanish
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Degree of Difficulty : Easy
Servings: 1 cake


  • tangerine peel from Tangerine Bavarian and Tangerine Caramel Sauce
  • 1 cup sugar
  • 1 cup water
  • super fine sugar for coating


  • Julienne fresh zest of tangerines from Tangerine Bavarian recipe and cover zest with cold water. Bring to a boil, drain and rinse, and repeat twice more.
  • Combine sugar, julienned zest and water in a small sauce pan and bring to a boil, then turn down heat and simmer until the zest has become translucent, about 45-50 minutes.
  • Remove zest to an oiled rack over a sheet pan, separating the peel and allow to cool, but not dry.
  • Add superfine sugar to a small bowl and toss zest to coat evenly, then return to rack to dry.

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