Candied-chocolate-dipped-clementine

Candied clementine slices

Zesty glacé fruit meets rich dark chocolate, perfect for gifting!

, 13 November 2018

(44 votes)

Candied clementine slices

  • Prep: 10 Mins
    Cook: 3 Hours 40 Mins
    Plus cooling time

  • Serves: 25

  • Price: 14p per serving

Add to basket
Nutritional Info
Each 34g serving contains

  • Energy

    435KJ

    104KCAL

    5%

  • Fat

    0.9g

    low

    1%

  • Saturates

    0.5g

    low

    3%

  • Sugars

    23.5g

    high

    26%

  • Salt

    0.01g

    low

    1%
of your reference intake.
Typical energy values per 100g: 1208kJ/306kcal.
Ingredients
  • 6 clementines
  • 500g caster sugar
  • 80g 70% cocoa dark chocolate
  • 20g candied ginger, finely chopped
Method

  • Cut the clementines into slices about 5mm thick, discarding the top and bottom pieces.

  • Put the caster sugar in a large pan with 250ml water, bring to the boil and simmer for 2 mins until the sugar dissolves. Add the clementine slices, reduce the heat and simmer for 1 hr 30 mins until the peel is translucent.

  • Preheat the oven to 100C/80C Fan/Gas ¼. Line 2 baking trays with baking paper. Remove the slices from the syrup one by one, allowing any excess liquid to drain off, and arrange in a single layer on one of the trays. Bake for 2 hrs. Remove and cool on a wire rack.

  • Melt the chocolate in a heatproof bowl over a pan of barely simmering water (don’t let the water touch the bowl). Dip the slices in to half-cover and arrange on the other tray. Sprinkle with the candied ginger. When cool, store in an airtight container for up to a week.