Choccy orange sticks

  • 5 mins preparation
  • 20 mins cooking
  • Makes 48 Item
  • Print


Choccy orange sticks
  • 2 large thick-skinned oranges (600g)
  • 1 cup (220g) caster (superfine) sugar
  • 1 cup (250ml) water
  • 200 gram (6½ ounces) dark eating (semi-sweet) chocolate, melted


Choccy orange sticks
  • 1
    Cut oranges into quarters. Peel away skin, leaving pith attached to skin. Cut skin with pith into 1cm (½-inch) thick strips; discard fruit.
  • 2
    Drop orange strips into pan of boiling water, return to the boil; drain. Repeat twice.
  • 3
    Combine sugar and the water in medium saucepan. Stir over heat, without boiling, until sugar dissolves. Add strips; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 5 minutes or until strips become translucent.
  • 4
    Meanwhile, place wire rack over baking-paper-lined tray.
  • 5
    Remove strips from syrup with tongs; place on wire rack in single layer. Dry, uncovered, overnight.
  • 6
    Line tray with baking paper. Using dipping forks), dip strips, one at a time, into chocolate; place on tray. Set at room temperature.

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