Chocolate candied orange sticks

Chocolate Candied Orange Sticks



2 large oranges

250g / 9oz granulated sugar

½ tbsp glucose syrup

100g / 3 ½ oz plain, milk or white chocolate


Day 1
Scrub the oranges and using a sharp knife score and then peel the oranges. Weigh out 100g / 3 ½ oz of peel and cut into slices about 6mm x 5cm. Place the peel in a large pan and cover with 1 litres of cold water.

Bring to the boil and simmer for 5 minutes, drain and return to the pan with ½  litre of cold water. Bring to the boil again and simmer, covered, this time for 45 minutes. Then add the sugar and stir until it’s dissolved, simmer for a further 30 minutes, still covered. Remove from the heat and leave to stand for 24 hours.

Day 2
Bring the pan to the boil again – if using glucose syrup, add it now – and simmer for 30 minutes, or until all the liquid has evaporated and the sticks are coated with bubbling syrup. Allow to cool then carefully remove sticks to a wire rack. Leave in a warm place (an airing cupboard is ideal) for 24 hours.


Day 3

Break the chocolate in to pieces and melt in a heatproof bowl over a pan of simmering water. Remove from heat and dip half of each orange stick in the melted chocolate, placing on greaseproof paper to set. Before dipping the sticks will last 3-4 months, once dipped in chocolate they are best eaten within 3 weeks.


Note: Candied sticks wrapped in cellophane make a great edible Christmas gift. This recipe uses orange peel but any citrus fruit will work, as will milk or white chocolate instead of plain. The glucose syrup prevents the sticks becoming too hard – you can find glucose syrup at Sainsbury or Tesco.