Candied Salted-Chocolate Clementines

INGREDIENTS:

• 4-6 clementines*
• 1 ¾ cup water
• ½ cup xylitol
• 2 Tbsp honey
• small pinch salt

DIRECTIONS:

1. Wash, top and tail, and cut clementines into slices about 1 to 1.5 cm thick.
2. In a wide pan at least a few centimeters deep, on a medium-high heat, stir the water, xylitol, honey and salt until dissolved.
3. Carefully slide the slices in, with as little overlapping as your pan allows, and simmer on low for an hour or more, until the slices start looking semi-transparent.
4. Remove from heat, lift from the pan with tongs or a fork, and place on a cooling rack (with something underneath to catch sticky drips.
5. Leave for 24 -36 hours before placing on a sheet tray lined with baking paper and drizzling with melted chocolate topped with generous grindings of salt or chilli salt.
6. Keep in a sealed container in the fridge for 2-3 weeks; use baking paper to keep them from sticking to each other.
7. Use as impressive dessert toppings, or snack on them when you feel like a sweet-and-salty treat. 😊 

* You should get 2-3 slices – 1 to 1.5cm thick – from each clementine, depending on their size

Recipe development & photography by Candice from @thesocialpostSA