Using a vegetable brush, scrub the mandarins using warm water to remove all the dirt, grime and wax. Gently peel the mandarins without tearing the peels too much, then julienne the peels into 1/8-inch thick matchsticks.
Place the peel in a pot of cold water, enough to cover all the peels and bring to a boil. Simmer for 5 minutes and strain. Repeat this step 2 more times. On the last time, let the peel simmer in the water for 30 minutes. (This removes the bitterness from the pith and peels).
Strain the peels, reserving the water. Measure out the water and add to it, if necessary, to make 2 cups, then pour it back into the pot. Add 2 cups sugar into the water and add the peels; gently stir to combine. Let simmer 30 -35 minutes over medium-low heat, until the peel is translucent and soft. (Do not stir the mixture or it will crystallize).
Once the peels are translucent, turn off the heat and allow the peel and syrup to cool, about 10 minutes.
Preheat the oven to the lowest temperature, about 150-175 degrees F.
Carefully remove the peels with a fork or strainer and put them in one single layer on a wire rack set on a baking sheet lined with parchment paper or foil. Bake in the oven for about 45 minutes, or until dry. Remove the peel from the oven and immediately toss them in the remaining 1 cup sugar, tossing them with a fork. Let them cool completely.
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