Two-ingredient Candied Citrus Lolipops

Get ready. These are my new favorite thing, and I suspect they
might end up being your favorite thing too. Imagine plump, juicy,
citrus segments coated in thin, crunchy, sugar shells. You bite
through the crust, and the citrus explodes with a wave of
sweetness. It’s a concept I wish I’d thought of myself, but
it’s actually a recipe by Dirt Candy’s Amanda
Cohen, featured in Cherry Bombe:
The Cookbook
. Amanda was inspired by a street food vendor in
Beijing. And, it’s funny, there is a beautiful photo of her
grapefruit pops in the book, but it was her description of the
street vendor, and the way his slices lit up the entire street that
charmed me into trying them.

Candied Citrus Pops

A couple things to note before making these. It’s helpful to
have a block of foam from a package, or the kind of foam you might
use to arrange flowers. This helps your pops stay upright after you
candy them. The other consideration is how hot to let the sugar
get. Amanda recommends going to 275 – 300°F – or until the
mixture is light brown. I like the pops that go a bit darker than
that, you get a lot of caramel and molasses notes that play of the
citrus in magical ways. The blood orange segments I did in the
darkest sugar mixture were a complete revelation. But this is all
personal preference, so experiment to figure out where you’d like
to be on the spectrum. One last thing I’ll mention, if your
mixture doesn’t get hot enough, the candy shell won’t set.

Candied Citrus Pops

I found the easiest citrus to deal with was anything easy to
peel, with minimal seeds, and small to medium in size. Some of the
grapefruits were tricky to peel and keep intact. Kishu mandarins,
on the other hand, are a dream to work with (pictured). Play around
– this is peak citrus season and this make for a dramatic snack,
treat, or dessert!

Continue reading Two-ingredient
Candied Citrus Lolipops
on 101 Cookbooks

Source: vegetariantimes
Two-ingredient Candied Citrus Lolipops



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