You can do them in strips (and dip the ends in chocolate) to put out in candy dishes or as additions to cookie baskets. Or dice them to use in cookies and breads.
If they've gotten too hard (you let the syrup go a little too long on the stove), I toss them into granulated sugar in a paper bag ~ shake well so all of them are coated with the sugar ~ then spread them out on waxed or parchment paper to cool. Then put them into your food processor and pulse until they're a powder (see last photo). I store that in a covered glass jar to add to fruitcake, muffins, scones, cookies or cake.
CANDIED TANGERINE PEEL
I used about 15 very small Mandarines ~ but cuties & Halos are fine too. Cut a little from the top and bottom of tangerines, then score the skin into 4 verticals segments and peel (leave white pith). Cut skin into 1/4-inch strips ~ or pulse to tiny pieces in your food processor.
Combine 1 cup of sugar with 2 cups of water in a saucepan and bring to a boil. Once the sugar is dissolved, add orange peel. Lower to a simmer. Cook for 45 minutes. Keep an eye on it closely and if the water starts to evaporate too quickly, remove from heat earlier that the 45 minutes mark.
Remove from heat and drain well. Be careful, it is hot! Let it cool for 15 minutes.