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Candied Clementines

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candied cuties

You’re not supposed to look directly at the sun.  I’ve done it anyway (sorry, eyes); have you?  While sungazing is ill-advised, it’s totally safe to stare at these sunny candied clementines.  Candied clementines – sometimes called cuties – are super sticky, tart, and sweet enough to fill your sugar craving.

Cutie Pie

They can be enjoyed on their own as an alternative to artificially sweetened candy or they can serve as an adorable topping for orange-flavored cupcakes, pies (like my cutie pie above or my spiced orange chiffon pie below), or even to jazz up a simple vanilla cake.

Chiffon Pie

Chewy vs Crispy

To make candied clementines crispy, use a dehydrator to dehydrate them after they are done. I prefer mine to be sticky so I leave off that step.

I based my candied cutie recipe on Valerie Rice’s recipe for candied orange slices.

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candied clementines
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3.34 from 3 votes

Candied Cuties

Candied cuties are super sticky, tart, and sweet enough to fill your sugar craving.
Course Dessert
Cuisine American
Keyword candied citrus, candied clementines, candied cuties
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 32 candied cutie slices
Calories 106kcal

Ingredients

  • 8 cuties
  • 2 cups water
  • 4 cups sugar
  • 4 cinnamon sticks

Instructions

  • Slice each cutie into approximately 6 thin slices and set aside.
  • Bring water and sugar to a boil in a small saucepan, stirring to dissolve the sugar into the water.
  • Add the cinnamon sticks and the cutie slices. If there are any slices that got mangled during cutting or just don't look as pretty (like the end pieces), squeeze their juice into the saucepan.
  • Lower the heat until you have a rolling but not super powerful boil and cook for 20 minutes, rotating the slices occasionally.
  • Lower the heat to a simmer and cook for another twenty minutes.
  • Using tongs, transfer candied slices to a cooling rack (if you don't want your counter to get dirty, put a paper towel under the rack). Save the orange syrup left in the pot to use on pancakes, over ice cream, in drinks, or in whatever other way you can dream up.
  • As soon as the candied cuties are cool, transfer them to parchment paper. If you leave them on the cooling rack too long, it will be hard to remove them.
  • Serve candied cuties as a snack or use to decorate cake, cupcakes, or pie.

Notes

I based my candied cutie recipe on Valerie Rice's recipe for candied orange slices.  

Nutrition

Nutrition Facts
Candied Cuties
Amount Per Serving
Calories 106
% Daily Value*
Sodium 1mg 0%
Potassium 34mg 1%
Total Carbohydrates 27g 9%
Sugars 26g
Vitamin C 10.9%
Calcium 1%
Iron 0.4%
* Percent Daily Values are based on a 2000 calorie diet.
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4 comments on “Candied Clementines”

  1. Kittishsays:

    Making a half batch of these now. So very hard not to just start munching on the slices before I even get to the part where they’ve been candied. You are planning to post a recipe using the syrup, right? Right?!

    • Stefsays:

      Hmm… wasn’t planning on it. We still have some in the fridge. Jonathan has been putting it in tea. I planned to drizzle it over something – maybe yogurt. Happy to throw ideas your way if you need them.

      • Kittishsays:

        I’m looking at the jar of it I have after making my candied cuties and thinking how much it looks like honey, both in color and consistency, and thinking what recipe I use that calls for honey can I sub that in for. I’m tempted to use it in honey wheat bread and see how that works out.


  2. OMG these are the best and the liquid, oh my gosh I could just drink it! iIt’s so darn good what a great recipe, thank you so much I buy cuties and it’s just me so I can’t eat them all. This is a great way to use them up. Thanks again

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