candied citrus peals - types you can use

Yes, any citrus peel will work. I made candied mandarin peels a couple of weeks ago.

One camp of people will do the blanching method that Alice Medrich instructs. Others forgo the blanching process, choosing to cut the pith before cooking in the sugar solution. The ones I used had an extremely thin layer of pith so I skipped the blanching process.

I've made a variety over the years including various types of lemons, yuzu, limes, oranges, grapefruit, etc.

Taste the pith of your mandarins and decide for yourself whether or not you need to do the blanch/rinse dance.

Best of luck.