CANDIED ORANGE PEEL - ORANGETTES

INGREDIENTS

• Peel from 6 large oranges
• 275 g caster sugar
• 125 g glucose

PREPARATION

Cut the oranges in half and squeeze the juice.
Scrape out all the pulp, and remove the white pith.
Cut the orange peels into strips.
Put the strips in a saucepan and cover with cold water.
Let the water come to a boil and cook for 2-3 minutes.
Drain the orange peels.
Pour the sugar and glucose into the saucepan and cover again with cold water.
Cook over low heat until the temperature reaches 105°C.
Pick up the peels and drain them on a stainless cake rack.
Let the orange peel strips dry for one day.
Dip the orange strips in tempered chocolate and place them on baking paper.

• Chocolaterie
• Orange Peel
• Orangette