The uses are limited only by your imagination and flavor preferences.Ĭooking in a simple syrup of sugar and water. Candied clementines are great to eat by themselves, or drop one into a glass of water (as you would a lemon wedge), add to iced or hot tea or coffee, break up into pieces and add to salads and soups.Reserve the sugar syrup from skillet after cooking the clementines to use in other recipes (a few drops on a salad lends a nice flavor), in smoothies or in plain water to enhances the taste.Well, I tried it and it didn’t make much difference and only caused me to have to cook them longer because with two baking sheets (one under and one over) it kept the clementines from “candying” (if that’s a word?). Some sources I found online said to layer another piece of parchment on top of the clementines and they lay another baking sheet on top of that. I tried several methods of baking and found that just laying the sugared slices on parchment paper in a baking sheet worked fine.However, popping in the mouth for a sweet treat – who cares, right? Taste is still great, visual appeal not so much, which negates their use on top of a cake.

I left them in the oven more than I should have and they darkened in color more than I wanted them to. Don’t bake them too long in the oven – I might have “over-candied” a few.What I learned while developing this recipe: Who knew that clementines could be candied? Sugar and water did the trick. But wait, are they edible I asked myself? Let’s make it so! Well, that’s what they were saying to me, sitting on the counter begging, “eat me.” So I thought, why not try something different? I had run across a cake that had candied clementines on top and it looked so pretty. What to do with a bunch of clementines that are screaming to be used.

Quick candied clementines