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.