Two-ingredient Candied Citrus Pops

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.

Servings: 25
Author: Amanda Cohen
  1. 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.
  2. 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.
  3. 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.