Ingredients for Making Orange Sweets
- Oranges 3 pcs.
- Sugar 1.5 cups + for deboning
- Chocolate without additives (milk, bitter) 100 g
- Butter 1 teaspoon. a spoon
- Water 2 cups (for syrup) + for cooking zest
- Main Ingredients: Orange, Cocoa and Chocolate, Sugar
- Portion 5-10
Knife, Cutting board, Tweezers, Glass, Tea spoon, Spoon or culinary spatula, Parchment paper, Colander, Plate, Pans, Bowls (different diameters, for a water bath), Refrigerator, Vase for serving
Making orange sweets:
Step 1: Prepare the oranges.First you need to thoroughly rinse the oranges with running water, you can slightly scrape them with a clean scraper, a hard sponge. This is necessary to get rid of a possible wax coating on the zest, which is sometimes applied in stores for greater shine. We cut each orange in half, and then each half again in half. Gently remove the skin from the quarters, and eat the flesh, or leave to prepare another dish. Pay attention to the inner surface of the peel - if there are too many white "viscera", it is better to carefully scrape them with a knife. We cut the zest into thin strips, about 5 millimeters thick each. And then proceed to the preparation of sweets!
Step 2: Cook the orange zest.
Step 3: Cook the orange zest in syrup.
Step 4: Melt the chocolate.
Step 5: Cooking Orange CandiesSo, we have slices of zest boiled in syrup, melted chocolate and some sugar in a flat plate for deboning. We pick up a piece of zest with tweezers, roll it in sugar and dip it in chocolate, and then put it on a sheet of parchment for hardening. There are several cooking options, try all of them - completely roll the zest in sugar and completely dip in chocolate, one half in sugar and the other in chocolate, and other variations that I think you can guess! Leave the sweets at room temperature for half an hour, and then remove the parchment in the refrigerator until the sweets solidify for 1 hour.
Step 6: Serve the finished orange sweets.We take out the frozen candies from the refrigerator and transfer them to a beautiful vase for serving. Serve these sweets, like any other, at the end of lunch or dinner, along with a hot drink. They are very tasty and will surely please you and your guests! Enjoy your meal!
- - You should not cut off all the white "guts" of the zest, otherwise it will turn into jam during cooking.
- - If during the preparation of sweets directly, the chocolate has frozen, you can reheat it in a water bath.
- - You can make sweets by dipping them not in sugar, but in chopped nuts. To do this, almonds and peanuts are well suited, which, before chopping, it is better to calcine in a dry frying pan.
- - Use only melted chocolate as the icing, as icing from cocoa and milk hardens very quickly.