Candied Clementines

• 3 clementines, peeled and separated into sections
• 1 cup sugar

1. Dry the clementine sections on a work surface until the outer membranes become papery, about 10 minutes.
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. 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. Remove from the heat.
5. Submerge a clementine section in the syrup.
6. Using a fork, gently pick up the section; tilt and shake the fork to drain off as much syrup as possible.
7. Transfer the candied section to a large, lightly oiled platter.
8. Shake the section to release it from the fork.
9. Continue dipping the sections, one at a time.
10. Let the candied clementines harden in a cool dry place for 1 hour.
11. Gently push the candies to loosen them from the platter when ready to serve.

clementines, sugar

Taken from www.foodandwine.com/recipes/candied-clementines (may not work)