Christmas edible gifts: clementine candy

 

Christmas in Argentina means HEAT. Nothing like Europe. But since here clementines are in season for Christmas and this is a no-cook recipe, it makes a nice fusion for people in both hemispheres who want a nice recipe for Christmas. 

My friend Mary was in for a treat as I made it with freshly squeezed orange juice (although I suppose you can use normal orange juice out of a carton and nobody will complain).

 

 

 

Clementine candy – adapted from La Cocina Divertida by Blanca Cotta

Carrots, boiled and passed through a sieve, 400g

Sugar, 400g plus extra

Orange juice, 400g

Juice and zest of 1 lemon (optional)

  1. Put all ingredients in a pan and stir continuously with a wooden spoon, over high heat, until you get a shiny and thick “ball” that comes off the sides of the pan.
  2. Place on the worktop.
  3. Take small portions of the mixture, mould them between the palms of your hands in the shape of little balls.
  4. As you shape the little balls, roll them in caster sugar, flatten them and shape them like clementine segments.  
  5. Place the candy on a tray and leave to dry outside the fridge until the next day.
  6. Put them in a box in individual paper cases.
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