Directions

1. Wash the oranges.
2. Score the peel of the oranges into quarters with a sharp knife. Put all of the oranges in large basin and cover them with boiling water. Allow to stand for 5 minutes, then drain and peel away the skins. Using this method, both the outer peel and the inner white pith will come away from the fruit.
3. Put the peel into a saucepan and cover with water.
4. Bring to the boil and then reduce to a simmer and cook for an hour.
5. Drain the peel and gently scrape out the soft pulp from inside the peel.
6. Slice the peel into strips .5cm/1/4 inch wide.
7. Weigh the peel, and then the same weight of sugar.
8. Put the peel and the sugar into a small pan – the peel and sugar need to be quite snug in the pan.
9. Add just enough water to cover the peel and then bring to the boil. Immediately reduce the heat to a very gentle simmer and cook until the peel is translucent and has absorbed almost all of the syrup.
10. Remove the peel from the pan and spread it on a tray lined with baking paper. (If the peel tends to curl, carefully straighten them, place another sheet of baking paper on top and weight down with another tray overnight.)
11. Leave at room temperature for at least 24 hours to dry out.
12. Place a little caster sugar into a dish and then, adding a few strips of peel at a time, throughly coat each piece with the caster sugar.
13. Alternatively, melt the dark chocolate in the microwave or in a double boiler, and coat half of each orange stick with the chocolate and then lay on a tray lined with a new piece of baking paper. Place in the fridge to set.