Candy Citrus Sticks
(1 vote)
(1 vote)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 20 min.
Preparation
ready in 3 h. 5 min.
Ready in
Calories:
92
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 92 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 191 mg | (5 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 4 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
40
- Ingredients
- 4 large Oranges (washed)
- 1 cup superfine caster sugar
- 1 cup water
- 2 cups Dark chocolate (chopped)
How healthy are the main ingredients?
OrangePreparation steps
1.
Use a vegetable peeler to pare the zest from the oranges. Remove as much of the white pith from the zest before cutting the zest into ½ cm / ¼” wide strips.
2.
Cook the strips of zest in a saucepan of simmering water for 10 minutes. Drain well and set them to one side.
3.
Combine the equal amounts of sugar and water in a heavy-based saucepan. Cook over a medium heat until the sugar has dissolved and a syrup forms.
4.
Add the strips of orange zest and gently simmer them in the syrup for 30 minutes until soft and translucent.
5.
Line a large baking tray or wire rack with a sheet of greaseproof paper and lift the strips of zest onto the paper. Leave the peels to cool and dry until tacky to the touch; 1 hour.
6.
Melt the chocolate in a heatproof bowl set atop a half-filled saucepan of simmering water. Stir occasionally until the chocolate has melted and remove the bowl from the heat.
7.
Dip half of the peels into the melted chocolate before returning them to the greaseproof paper to set. Chill the chocolate and plain peels for 1 hour before serving.
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