Candied Chocolate Clementines

60 pieces
Candied Chocolate Clementines
Rating: (0ratings)


  • 20 clementines
  • 5 cups (1kg) of McKinney's granulated white sugar
  • 4 cups (1 litre) of water
  • 1/4cup (55g) McKinney's caster sugar
  • 200g good quality dark chocolate, broken into pieces

Cut the clementines into 1cm thick slices and discard the ends.

If the clementines are quite small, you may only get 3 slices.

Combine the granulated sugar and water in a large pot on a low heat while stirring to help dissolve the sugar.

Crank up the heat and bring the sugar syrup to the boil. Boil for 5 minutes.

Switch off the hob and gently lower the clementine slices into the sugar syrup to avoid splashing yourself.

Turn up the heat and bring to the boil. As soon as the pot starts boiling, reduce to a medium low heat and simmer gently for an hour.

Periodically, using a large spoon or ladle, push the top layer of clementine slices into the sugar syrup and ladle sugar syrup over the top layer of fruit.

Be very gentle so as not to break up the fruit. Preheat the oven to 150°C and line two baking trays with a layer of foil then two layers of parchment paper.

Gently lift the clementine slices and arrange them on the lined baking trays. Bake for two hours.

When the clementines are fully baked, sprinkle over the caster sugar.

Turn the clementine slices over and dredge them in more sugar.

To melt the chocolate, break it into pieces and place in a glass bowl over a pot of simmering water and heat until completely smooth and glossy.

To decorate the candied clementine slices, dip them into the melted dark chocolate so as to cover half the slice.

Place the chocolate covered clementine slices on a cooling rack over a lined tray to allow the chocolate to set.

Allow the clementine slices to set completely then package up as gifts or store in an airtight container for up to a month.

Do not keep in the fridge as the chocolate may develop a 'white bloom'

Festive Foodie recipe supplied by Rozanne Stevens