Orange Sticks From Candied Orange Peel

Candying: Blanch (scald) the orange peels cut into 1 cm wide strips, as long as possible, with hot water and soak for 24 hours. This allows the orange oil to escape and the final product will not taste bitter. Pour the strips onto a sieve.

Bring 1 liter of water, 2 kg of sugar, vanilla bean and glucose to a boil in a large saucepan, stirring continuously. Add the orange strips and simmer gently for 30 minutes. Pour off half of the liquid, replace with 1 kg of sugar and gently simmer for another 20 minutes.

Add the Cointreau and lightly bubble for another 3 min. Drain the orange strips onto a sieve and drain for 5 min. Now roll the orange strips in 500 g sugar, cool, sieve off the excess sugar.

Orange sticks (according to Robert Linxe) Spread excess sugar from the candied orange strips.

Finely chop cooking chocolate, melt in warm water bath, cool and melt again. Pull the orange peel strips through the cooking chocolate with a fork, drain well and cool on a tray lined with parchment paper.

Make pretty bundles, wrap in plastic wrap, tie with gold thread and give as gifts.

Good luck!

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