Candied Orange Sticks
Serves: 2
Lacy Volkman
1 January 1970
Based on User reviews:
41
Spice
49
Sweetness
53
Sourness
39
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Scrub the oranges, then remove the peel in quarters
2
To do this, cut through the peel with a sharp knife, going right around the orange, starting and finishing at the stem end, then repeat at a right angle to the first cut
3
Remove the peel, with the attached pith, from the fruit
4
Weigh out 9 ounces of peel and cut it into slices measuring about 1/4 by 2 inches
5
Put the orange peel slices into a large pan and cover with 8 cups of cold water
6
Bring to a boil and simmer for 5 minutes
7
Drain and return to the pan with 4 cups of cold water
8
Bring to a boil and simmer, covered, for 45 minutes
9
Add the sugar and stir until dissolved (it won’t take long)
10
Simmer, covered, for 30 minutes
11
Remove from the heat and let stand for 24 hours
12
Bring the pan to a boil again
13
Add the corn syrup, if using, and boil gently, uncovered, for 30 minutes, or until all the liquid has evaporated and the orange sticks are coated with bubbling orange syrup
14
Remove from the heat and allow to cool
15
Using a pair of tongs (or your fingers), carefully remove the orange sticks and place on a wire rack with a tray underneath to catch the drips
16
Leave in a warm place for 24 hours, or place in a very low oven at approximately 140°F for 2 to 3 hours to dry
17
Break the chocolate into pieces, put into a heatproof bowl over a pan of simmering water, and leave until melted
18
Remove from the heat
19
Dip one half of each orange stick in the melted chocolate and place on a sheet of parchment or waxed paper to dry
20
Before dipping, the sticks will keep well for 3 to 4 months
21
Once they have their chocolate coating, they are best eaten within 3 weeks
22
Scrub the oranges, then remove the peel in quarters
23
To do this, cut through the peel with a sharp knife, going right around the orange, starting and finishing at the stem end, then repeat at a right angle to the first cut
24
Remove the peel, with the attached pith, from the fruit
25
Weigh out 9 ounces of peel and cut it into slices measuring about 1/4 by 2 inches
26
Put the orange peel slices into a large pan and cover with 8 cups of cold water
27
Bring to a boil and simmer for 5 minutes
28
Drain and return to the pan with 4 cups of cold water
29
Bring to a boil and simmer, covered, for 45 minutes
30
Add the sugar and stir until dissolved (it won’t take long)
31
Simmer, covered, for 30 minutes
32
Remove from the heat and let stand for 24 hours
33
Bring the pan to a boil again
34
Add the corn syrup, if using, and boil gently, uncovered, for 30 minutes, or until all the liquid has evaporated and the orange sticks are coated with bubbling orange syrup
35
Remove from the heat and allow to cool
36
Using a pair of tongs (or your fingers), carefully remove the orange sticks and place on a wire rack with a tray underneath to catch the drips
37
Leave in a warm place for 24 hours, or place in a very low oven at approximately 140°F for 2 to 3 hours to dry
38
Break the chocolate into pieces, put into a heatproof bowl over a pan of simmering water, and leave until melted
39
Remove from the heat
40
Dip one half of each orange stick in the melted chocolate and place on a sheet of parchment or waxed paper to dry
41
Before dipping, the sticks will keep well for 3 to 4 months
42
Once they have their chocolate coating, they are best eaten within 3 weeks