Candied Clementines

Directions

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.