Tangerine Cheesecake Bars

Using a paring knife, cut peels from tangerines into lengthwise quarters, cutting just to the surface of the fruit. Pry back the quartered peel and pull away to remove. Reserve fruit for another use. Using a spoon, scrape away the white pith inside the peel. Cut peel into thin strips. In a 2-quart saucepan combine sugar and water. Cover and bring to boiling. Uncover and add tangerine peel strips. Return to boiling, stirring to dissolve sugar. Reduce heat to medium-low. (Mixture should boil at a moderate, steady rate over entire surface.) Cook, uncovered, about 15 minutes or until peel is almost translucent, stirring occasionally. Using a slotted spoon, remove peel from syrup, allowing syrup to drain. Transfer peel to a wire rack set over waxed paper. Set cooked peel aside until cool enough to handle but still warm and slightly sticky. Roll peel in additional sugar to coat. Dry on the rack for 1 to 2 hours more. To store candied peel, place in an airtight container; cover. Store in a cool, dry place for up to 1 week or freeze for up to 6 months.