What happened when I opened my newsletter from Heidi of 101 Cookbooks, and saw the cutest little Candy Coated Citrus Segments?
Heidi shared the recipe from Dirt Candy’s, Amanda Cohen, featured in Cherry Bombe: The Cookbook.
I’ve not yet seen the cookbook first hand, but I was all in on this recipe share.
So Simple. So Good. So Crazy Cute.
Not that these beauties needed anything else, but yes, I dipped the candy coated oranges in a few fun toppings that I had on hand.
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These little sweet & tart bites are addictive. Make a (big) batch and share them with your friends & neighbors, especially the little ones.
Thank you Jill for bringing Miss E over at a moments notice for the shoot;) I’d say she was pretty pleased with these Candy Coated Citrus Pops! ♡
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IF you have some syrup leftover after dipping all of the orange segments, just spoon it out and sprinkle your toppings on, fast before the syrup hardens.
Recipe at the end of the post.
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Like Heidi, I did the same: Amanda's recipe calls for 3 cups of granulated sugar and 3 cups of water, but I'm not likely going to need that much, it would make more pops than we could typically eat. I use 1 cup instead, just know if you want to make a larger batch, you can scale up 1:1.
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Place a piece of heavy styrofoam or floral foam on a platter or counter top to hold the skewers upright.
*I did not do this. After dipping and rolling in the toppings, the candy was hard enough to rest on a parchment lined baking sheet. -
Push a bamboo skewer through each citrus segment.
Pour the sugar and 1 cup of water into a small-medium, heavy-bottomed saucepan. heat the mixture, without stirring, over medium-high heat until it turns light brown and registers at least 275°F on a candy thermometer.
Let the mixture go a bit darker if you prefer a stronger caramel-molasses flavor. Resist stirring. -
Very carefully dip each citrus segment into the hot syrup, coating thoroughly.
***The syrup will burn you on contact, so be extra careful and deliberate here.
Repeat with the remaining skewers, immediately rolling in your toppings before resting on the parchment paper.
