Glacé is the French word for glazed, and refers to fruits that are preserved in a sugar syrup and then further glazed or candied with syrup. And by “things,” we assume you mean fruits. It takes about a month from start to finish. Kishu mandarins, on the other hand, are a dream to work with (pictured).If you have the time, we have the procedure. Some of the grapefruits were tricky to peel and keep intact. I found the easiest citrus to deal with was anything easy to peel, with minimal seeds, and small to medium in size. One last thing I'll mention, if your mixture doesn't get hot enough, the candy shell won't set. But this is all personal preference, so experiment to figure out where you'd like to be on the spectrum. The blood orange segments I did in the darkest sugar mixture were a complete revelation. 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. Amanda recommends going to 275 - 300☏ - or until the mixture is light brown. The other consideration is how hot to let the sugar get. This helps your pops stay upright after you candy them. It's helpful to have a block of foam from a package, or the kind of foam you might use to arrange flowers. 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.Ī couple things to note before making these. Amanda was inspired by a street food vendor in Beijing. 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. You bite through the crust, and the citrus explodes with a wave of sweetness. Imagine plump, juicy, citrus segments coated in thin, crunchy, sugar shells. These are my new favorite thing, and I suspect they might end up being your favorite thing too.

Glace clementines