- SERVINGS: MAKES ABOUT 33 PIECES
Work as fast as you can while dipping the clementine sections—the hot caramel syrup cools very quickly. Have ready a large oiled platter to hold the candied clementine sections. Also, have a few forks out for dipping the sections, in case the one you start with becomes too sticky.
- 3 clementines, peeled and separated into sections
- 1 cup sugar
- Dry the clementine sections on a work surface until the outer membranes become papery, about 10 minutes.
- In a small saucepan, combine the sugar with 1/2 cup of water and stir the mixture over moderate heat until the sugar dissolves. Brush down the sides of the pan with a wet pastry brush and simmer the syrup until it becomes a pale amber color and the temperature reaches 300° on a candy thermometer, about 10 minutes. Remove from the heat.
- Submerge a clementine section in the syrup. Using a fork, gently pick up the section; tilt and shake the fork to drain off as much syrup as possible. Transfer the candied section to a large, lightly oiled platter. Shake the section to release it from the fork. Continue dipping the sections, one at a time.
- Let the candied clementines harden in a cool dry place for 1 hour. Gently push the candies to loosen them from the platter when ready to serve.
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Congratulations to Mei Lin, winner of Top Chef Season 12.