{"id":819,"date":"2026-07-14T09:50:00","date_gmt":"2026-07-14T09:50:00","guid":{"rendered":"https:\/\/myanook.com\/?p=819"},"modified":"2026-07-13T23:16:16","modified_gmt":"2026-07-13T23:16:16","slug":"how-to-make-the-tangerine-candy-from-the-pursuit-of-jade","status":"publish","type":"post","link":"https:\/\/myanook.com\/?p=819","title":{"rendered":"How to make the tangerine candy from the pursuit of jade"},"content":{"rendered":"
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Tangerine Peel Candy Recipe<\/h2>\n
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If you've ever wanted to taste the yummy candy from Pursuit of Jade, this recipe is for you! Enjoy<\/span><\/div>\n
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Total Time <\/span>50 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>6<\/span><\/div><\/div>
Course: <\/span>Dessert<\/span><\/div><\/div>
Cuisine: <\/span>Chinese<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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  • 15<\/span> grams<\/span> of tangerine peels<\/span><\/li>
  • 2.5<\/span> oz<\/span> tangerine juice<\/span><\/li>
  • 15<\/span> grams<\/span> of lemon juice<\/span><\/li>
  • 65<\/span> grams<\/span> of rock sugar<\/span><\/li><\/ul><\/div><\/div><\/div>\n \n <\/div>\n
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    Method
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    Tangerine Prep<\/div>
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    1. Wash one tangerine thoroughly, removing all dirt. For a deeper clean, use salt to scrub the skin if desired.<\/div><\/li>
    2. Cut the tangerine in half and squeeze out all the juice. Set the juice aside.<\/div><\/li>
    3. Carefully separate the fruit from the peel. You can eat the fruit or set it aside.<\/div><\/li>
    4. Cut the tangerine peel into small strips or large chunks, as preferred.<\/div><\/li>
    5. Place the tangerine peels in a pot of boiling water. Boil for 15 minutes to remove bitterness.<\/div><\/li>
    6. Drain the tangerine peels and discard the water.<\/div><\/li><\/ol><\/div>
      Tangerine Candy Cooking Steps<\/div>
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      1. Add rock sugar, lemon juice, the boiled tangerine peels, and tangerine juice to a pot. Heat on low-medium.<\/div><\/li>
      2. Stir constantly until all the rock sugar is melted.<\/div><\/li>
      3. Bring the mixture to a gentle boil. Continue stirring for 5\u20137 minutes.<\/div><\/li>
      4. *If you have a candy thermometer, heat the mixture to 245\u2013250\u00b0F (firm ball stage). Remove from heat when it reaches this temperature.<\/div><\/li>
      5. * If you don\u2019t have a thermometer, use the cold water test: Drop a spoonful of the hot mixture into cold water. If it forms a ball that holds its shape but flattens when pressed, it\u2019s ready. Remove from heat.<\/div><\/li>
      6. Quickly whip the hot mixture until it becomes creamy and caramel-colored.<\/div><\/li>
      7. Pour the candy mixture onto parchment paper. Let it cool for 10\u201315 minutes.<\/div><\/li>
      8. When cool enough to touch, roll the candy into small balls by hand.<\/div><\/li>
      9. * Optional: Toss the candy balls in a little rice flour to prevent sticking.<\/div><\/li>
      10. * For presentation, wrap each candy in parchment paper or store it in a jar.<\/div><\/li><\/ol><\/div><\/div>\n \n
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        Video<\/h3>
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