Chocolate-dipped candied clementines (V) (GF)

These make great festive party snacks and are a brilliant way to add colour to your table

Makes around 26 • Ready in 5 hours, plus cooling  

  • 500g Fairtrade caster sugar 
  • 4 clementines (approx 300g), cut into ½cm-thick slices, ends discarded
  • 100g bar Co-op Irresistible Fairtrade 70% cocoa dark chocolate, broken into small pieces
  • 1 tsp Co-op 100% virgin coconut oil
  • 15g pistachios, finely chopped
  1. First, make a syrup. Put the sugar in a saucepan with 300ml water. Bring to the boil, then simmer until the sugar dissolves, stirring occasionally. 
  2. Add the clementine slices to the pan, cover and cook for 1 hour 30 mins to 1 hour 45 mins, until the rind is translucent and softened, stirring occasionally to keep all the slices submerged. 
  3. Preheat the oven to 120°C/fan 100°C/gas ½. Line 2 large baking trays with greaseproof paper. 
  4. Use a fork to lift the clementine slices from the syrup one at a time, allowing each to drain, and spread out on the baking trays. Bake for 2 hours to 2 hours 45 mins, until they look less shiny and wet. 
  5. Lift the sheets of baking paper onto cooling racks and allow to fully cool (the slices will firm up further).
  6. To decorate, melt the chocolate with the coconut oil in a bowl over a pan of simmering water, stirring regularly. Remove the bowl and let the chocolate cool for 5 mins. 
  7. Half-dip each clementine slice into the chocolate and place on a sheet of baking paper. Sprinkle with the chopped nuts and allow to fully set.