Sarah's Caramelized Mandarins
Friday, December the 22th, 2017
For 20 mandarin segments
Preparation : 20 minutes
Baking : 5 to 10 minutes
Ingredients : 2 mandarins, 200gr of caster sugar, 2 tablespoons of water
Peel the mandarins and remove the maximum of white (ziste) quarters. Put the water and sugar in a saucepan, then heat to obtain a caramel. Cook the caramel until you get a nice light brown color. The clearer the caramel, the more sweet it will be felt. Conversely, the more the caramel is brown, the more the bitterness will be felt. Adapt the cooking according to your taste. As soon as the color is reached, stop cooking by placing the bottom of your pan in a cold water bath. Wait about twenty seconds until the caramel bubbles no longer, then, using a skewer or fork, dip each tangerine quarter in the liquid caramel. If it is too cold, it becomes thick. Do not hesitate to put it back on the low heat to liquefy it. It is possible to make angel hair by dipping a fork into the caramel and sweeping it fairly quickly on a sheet of baking paper. The caramel falls into a net and forms a very decorative veil.