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Add 3 tangerine slices to the end of each skewer and set aside.
In a small pot, stir together the sugar and water on low heat until the sugar has dissolved.
Turn it up to medium heat and boil the syrup until it reaches 300°F or 150°C, about 8-10 minutes. The bubbles will noticeably become larger and slower as the mixture thickens. If you don't have a candy thermometer, you can dip a chopstick into the syrup and immediately into cold water. Bite the chopstick and if it crunches, it's ready.
Tilt the pot so that the sugar pools in a corner and quickly swirl a tangerine skewer in the syrup to coat.
Place the skewers on a baking sheet lined with parchment paper and let cool for 5-10 minutes until the sugar has hardened. Enjoy right away.