Get ready. These are my new favorite thing, and I suspect they might end up being your favorite thing too. Imagine plump, juicy, citrus segments coated in thin, crunchy, sugar shells. You bite through the crust, and the citrus explodes with a wave of sweetness. 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. Amanda was inspired by a street food vendor in Beijing. 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.
A couple things to note before making these. It’s helpful to have a block of foam from a package, or the kind of foam you might use to arrange flowers. This helps your pops stay upright after you candy them. The other consideration is how hot to let the sugar get. Amanda recommends going to 275 – 300°F – or until the mixture i..