If you’ve had my mom’s chocolate dipped tangerines, you know they’re really special. My mom started having these in her repertoire a handful of years ago. Okay, okay, they’re not traditionally Syrian per se, but I’d say chocolate and candied fruit is pretty universal (not to mention super tasty). Btw, did I tell you that this recipe is only 3 ingredients? Delicious AND simple? You can’t go wrong with that!
Growing up in Chicago, I truly didn’t know that citrus is a winter fruit. We were pretty limited in our local winter produce, especially when it came to fruit. But recently, after traveling to places with a Mediterranean climate in the winter, I’ve come to recognize and love winter fruit. Now that the new season is in full swing, I’m so excited to make more and more of these yummy treats.
Here’s the recipe! I really hope you give it a try! And don’t forget to tag me on Instagram if you do!
Chocolate Dipped Tangerines
Makes about 52 pieces
1-1.5 lbs hard, thin-skinned tangerines, trimmed and sliced 1/4 inch thick, about 4 slices per tangerine
3 c sugar
2 lbs chocolate (milk or dark)
Combine the sugar with 3 c of water in a large saucepan over high heat. Stir constantly until the sugar dissolves and the water starts boiling. Reduce to medium and add the sliced tangerines. Simmer for about 50 minutes, stirring occasionally.
After the tangerines have cooked in the syrup, drain them on wax paper until they are completely cool. After they have cooled, drain on paper towels to absorb excess syrup.
Melt the chocolate in a double boiler. Dip the tangerines and place again on wax paper. Once it’s cooled and hardened, the tangerines can be stored at room temperature up to 1 week, but I doubt it will take that long to polish them off. Yum mm mmmm.