Candied Clementines

1. 1

   Dry the clementine sections on a work surface until the outer membranes become papery, about 10 minutes.

2. 2

   In a small saucepan, combine the sugar with 1/2 cup of water and stir the mixture over moderate heat until the sugar dissolves.

3. 3

   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.

4. 4

   Remove from the heat.

5. 5

   Submerge a clementine section in the syrup.

6. 6

   Using a fork, gently pick up the section; tilt and shake the fork to drain off as much syrup as possible.

7. 7

   Transfer the candied section to a large, lightly oiled platter.

8. 8

   Shake the section to release it from the fork.

9. 9

   Continue dipping the sections, one at a time.

10. 10

    Let the candied clementines harden in a cool dry place for 1 hour.

11. 11

    Gently push the candies to loosen them from the platter when ready to serve.

No additional tips available.