Chocolate Coated Candied Orange Sticks
(1 vote)
(1 vote)
Health Score:
42 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 1 d 20 h.
Ready in
Calories:
94
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 94 cal. | (4 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.1 mg | (1 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.2 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 87 mg | (2 %) | ||
| Calcium | 12 mg | (1 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
32
- Ingredients
- 4 unwaxed Oranges
- 1 ⅔ cups water (plus extra for blanching)
- 3 ½ cups sugar
- ½ cup superfine sugar
- 4 ozs plain Dark chocolate (70% cocoa )
Preparation steps
1.
Cut the oranges in half and juice them (you won't need the juice). Put the orange shells in a pan. Cover with cold water and bring to a boil. Boil for 10 minutes, then drain.
2.
Cover with fresh cold water, bring to a boil and drain. Repeat this process 3 times. The peel should now be tender. Drain and set aside to cool.
3.
Scrape off any white pith from the peel. Slice the peel into 1/2" thick strips.
4.
Heat the water and sugar in a pan over a low heat, stirring until the sugar has dissolved.
5.
Add the peel and bring to a boil without stirring. Boil for 45 minutes until the syrup has reduced and the peel is slightly translucent. (110°C / 225°F on a sugar thermometer). Leave to cool overnight.
6.
Remove the peel with a slotted spoon and place on a wire rack set over a piece of non-stick baking paper. Leave to dry for 24 hours.
7.
Toss the sticks in the superfine sugar and leave them to dry for 6 hours.
8.
Put the chocolate into a heatproof bowl over a pan of simmering (not boiling) water until melted. Stir and remove from the heat. Allow to cool slightly.
9.
Dip the orange sticks in the chocolate to come about halfway up the sticks. Place on non-stick baking paper and leave to set.
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