Chocolate orange sticks

These can only be described as a magical way of using up what something that would otherwise end up in the compost, the end result is simply amazing and quite possibly the only way I wish to eat chocolate orange from now on. They would make an amazing gift if packaged in a pretty jar or in cellophane for Christmas or any other time.

Ingredients

3 navel oranges, preferably organic or any other citrus you desire

3/4 cup water

1 1/2 cups caster sugar
100g plain chocolate or vegan chocolate

Method

1. Wash the oranges, cut off the top and bottom of each orange, score the peel from top to bottom to make the peel easier to remove.

2. Remove the peel and pith. Cut each quarter into slices about 6mm wide 

3. Place the peel in a large saucepan and cover with cold water.

4. Bring to the boil 

5. Drain the water away and cover with fresh water again and bring to the boil for the second time.

6. Repeat the process twice more ( so four times in total)  This seems long winded but it is really important, do it while you are doing something else in the kitchen and you really won't notice! 

7. Drain the peel and set aside.

8. Meanwhile in a bowl whisk together the water and the caster sugar.

9. Pour the sugar and water mix into a saucepan large enough to take the sugar syrup and peel once added.Bring to the boil.

10. This part is so important. DO NOT STIR! If you do the sugar will crystallise straight away.

11. Let the mixture simmer for about  9 minutes to melt the sugar. 

12. Add the peel, DO NOT STIR! Do not even put a spoon or implement in the syrup.  Just jiggle the pan around carefully so as not to splash yourself with hot syrup. You want to make sure all the peel is covered in the syrup so swirl the pan every now and then.

13. Cook for about an hour without stirring or until the peel is translucent.

14. Cover a baking sheet with baking parchment.

15. Using a slotted spoon remove the cooked peel and lay on the baking parchment, separating the pieces as you go so they don't get stuck together. While they are still sticky you can lightly dust them with more caster sugar if you like but you don't need to.

16. Allow to dry  and cool completely before dipping in chocolate.

17. Line another baking tray with baking parchment.

18. Melt the chocolate in a bowl set over a pan of barely simmering water.

19. Dip one end of each candied stick into the chocolate and lay on the baking parchment to set.

20. Once the chocolate is set store in a jar or an air tight container. They will keep for about three weeks like this although I have not tested this theory! Enjoy.