Okay, so citrus szn is almost over and if your fruit bowl is overflowing with mandarins, I’ve got the perfect recipe to help you level up: candied mandarins! 🍬🍊 These glossy little bites are sweet, chewy, and just the right amount of fancy. Whether you’re tossing them on cakes, gifting them in cute jars, or just snacking straight outta the tin, they’re seriously addicting.

They look gourmet, but they’re actually super easy to make—and totally beginner-friendly. Plus, you get that gorgeous golden glow and an excuse to say “I made candy” (which automatically makes you the cool one at the party). Let’s get into it!

📌 Candied Mandarins: Recipe Overview

Servings: ~2 cups candied slices
Prep Time: 10 minutes
Cook Time: 45–60 minutes
Dry Time: 6–24 hours
Total Time: About 1 day (but worth it, promise)

🛒 Ingredients

3–4 medium mandarins (washed well—peel stays on!)
1 ½ cups granulated sugar
1 cup water
Optional: pinch of salt, vanilla extract, or warm spices like cinnamon or clove if you’re feeling ✨extra✨

🍊 Let’s Make Candied Mandarins

1️⃣ Slice Like a Pro

Wash your mandarins really well since we’re keeping the peel on. Slice them into even ¼-inch rounds—not too thick or they’ll take forever to dry, not too thin or they’ll fall apart.

Pro tip: Use a serrated knife or a super sharp chef’s knife to avoid squashing them.

2️⃣ Quick Boil (aka the Bitter Banish)

Bring a pot of water to a boil. Add your slices and boil for 1 minute, then carefully transfer to a bowl of ice water. This quick step removes bitterness from the peel and helps with texture. Drain and pat dry with paper towels.

3️⃣ Make the Sugar Syrup

In a large skillet or wide saucepan, combine:

1 ½ cups sugar
1 cup water
(Optional) a drop of vanilla, a pinch of cinnamon, or even a tiny dash of chili for ✨spice✨

Stir until sugar dissolves, then bring it to a gentle simmer over medium heat.

4️⃣ Candy Time!

Add your mandarin slices in a single layer (if possible) into the syrup. Simmer gently on low heat for 45–60 minutes, flipping every now and then. You’ll know they’re ready when the rinds look translucent and glossy.

Don’t boil too hard or stir like crazy—they’re delicate and we want to keep them whole and cute.

5️⃣ Dry ‘Em Out

Use tongs or a fork to carefully transfer the slices to a parchment-lined wire rack or baking sheet. Let them dry for 6–24 hours at room temp.

If you’re in a rush: Pop them in the oven at 170–200°F (75–95°C) for 1–2 hours, flipping halfway through. You want them sticky, not wet.

🌟 Optional Glow-Up

✨ Want to make them extra sparkly? Roll the slices in granulated sugar once they’re mostly dry for a frosted, candy-like finish.

✨ Dip half in dark chocolate + flaky sea salt for the ultimate snack.

✨ Chop them up and mix into granola, use as cocktail garnishes, or top your fave bakes with them.

Troubleshooting

✅ Why are my slices falling apart?

You may have sliced them too thin or simmered them too hard. Keep the heat low and be gentle.

✅ They’re still sticky after 24 hours?!

Totally normal if your kitchen is humid or the slices were super juicy. Let them dry longer or finish them off in the oven on low heat. Just don’t bake them into oblivion—we’re not making chips here.

✅ My syrup crystallized?

Oof. That can happen if the heat’s too high or you stir too much while it’s cooking. Next time, let the sugar dissolve completely before you even think about turning up the heat.

🧊 Storage Tips

Once your candied mandarins are fully dry:

Store in an airtight container at room temp for up to 2 weeks.
Or keep them in the fridge if you live somewhere warm/humid.
You can even freeze them (individually laid out on a tray first), and thaw as needed!

They’ll stay chewy and perfect—and they only get better with time.

🍰 Fun Ways to Use Candied Mandarins

On cakes, cupcakes, and tarts
Stirred into cocktails or mocktails
Chopped into chocolate bark or trail mix
Layered over toast with ricotta or cream cheese
Or just snack on them straight up like the citrus candy royalty you are

✨ Final Thoughts

These candied mandarins are proof that citrus season is elite. They’re glossy, chewy, sweet with a hint of tang, and they go with literally everything. Plus, they’re ridiculously satisfying to make.

Try this recipe the next time you find yourself with extra mandarins or wanna impress your group chat with a homemade gift (that also happens to be edible and aesthetic).

Let me know how yours turn out, tag me if you post them (you know I wanna see!), and don’t be afraid to experiment with other citrus like lemons, blood oranges, or kumquats too. 🍋🩷🧡

Happy candy-making!

How to Make Candied Mandarins

Recipe by Jen H. DaoCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

8-10

servings

Prep time

minutes

Cooking time

hour

Ingredients

3–4 medium mandarins (washed well—peel stays on!)
1 ½ cups granulated sugar
1 cup water
Optional: pinch of salt, vanilla extract, or warm spices

Directions

Slice Like a Pro
Wash your mandarins really well since we’re keeping the peel on. Slice them into even ¼-inch rounds—not too thick or they’ll take forever to dry, not too thin or they’ll fall apart.

Pro tip: Use a serrated knife or a super sharp chef’s knife to avoid squashing them.
Quick Boil (aka the Bitter Banish)
Bring a pot of water to a boil. Add your slices and boil for 1 minute, then carefully transfer to a bowl of ice water. This quick step removes bitterness from the peel and helps with texture. Drain and pat dry with paper towels.
Make the Sugar Syrup
In a large skillet or wide saucepan, combine:
1 ½ cups sugar
1 cup water
(Optional) a drop of vanilla

Stir until sugar dissolves, then bring it to a gentle simmer over medium heat.
Candy Time
Add your mandarin slices in a single layer (if possible) into the syrup. Simmer gently on low heat for 45–60 minutes, flipping every now and then. You’ll know they’re ready when the rinds look translucent and glossy.

Don’t boil too hard or stir like crazy—they’re delicate and we want to keep them whole and cute.
Dry ‘Em Out
Use tongs or a fork to carefully transfer the slices to a parchment-lined wire rack or baking sheet. Let them dry for 6–24 hours at room temp.

If you’re in a rush: Pop them in the oven at 170–200°