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Name: Chocolate Citrus Sticks
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 5
Cuisine: American
Ingredients: 2 1/2 c Water; 6 oz Semisweet chocolate; 2 1/2 c Sugar; 4 md Oranges

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INGREDIENTS

2 1/2 c Water
6 oz Semisweet chocolate
2 1/2 c Sugar
4 md Oranges

Dozen

INSTRUCTIONS

1. Cut the fruit in half and remove the flesh (reserve for another use), saving only the coloured zest and a thin layer of white pith. Cut into strips about 1/4" wide and 2-3" long. 2. Drop strips into pan of cold water, place over med-high heat and bring to boil. Drain and repeat three times. During last boiling, continue cooking and simmer 30 mins. Drain again and reserve strips. 3. Combine sugar and water in saucepan over med heat and stir to dissolve sugar. Add strips and bring to boil. Lower heat and simmer for 10-15 mins or until strips are translucent and tender. 4. Remove strips with slotted spoon and place on wire rack. Allow to dry for 8 hours or overnight. 5. Melt chocolate in top of double boiler over simmering water. Dip strips a few at a time to coat. Remove to sheet of aluminum foil and allow chocolate to set. Store in tightly covered container in refrigerator. These keep indefinitely. Var~ Instead of 4 oranges, try 3 grapefruit or 6 lemons or tangerines Contributor: "The Holidays" John Hadamuscin Posted to recipelu-digest Volume 01 Number 377 by "Cathleen" on Dec 17, 1997

NOTES

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Chocolate Citrus Sticks

2 1/2 c Water
6 oz Semisweet chocolate
2 1/2 c Sugar
4 md Oranges

1.  Cut the fruit in half and remove the flesh (reserve for another use),  saving only the coloured zest and a thin layer of white pith.  Cut into  strips about 1/4" wide and 2-3" long.    2.  Drop strips into pan of cold water, place over med-high heat and bring  to boil.  Drain and repeat three times.  During last boiling, continue  cooking and simmer 30 mins.  Drain again and reserve strips.    3.  Combine sugar and water in saucepan over med heat and stir to dissolve  sugar.  Add strips and bring to boil.  Lower heat and simmer for 10-15 mins  or until strips are translucent and tender.    4.  Remove strips with slotted spoon and place on wire rack.  Allow to dry  for 8 hours or overnight.    5.  Melt chocolate in top of double boiler over simmering water.  Dip  strips a few at a time to coat.  Remove to sheet of aluminum foil and allow  chocolate to set.  Store in tightly covered container in refrigerator.    These keep indefinitely.    Var~  Instead of 4 oranges, try 3 grapefruit or 6 lemons or tangerines    Contributor:  "The Holidays" John Hadamuscin    Posted to recipelu-digest Volume 01 Number 377 by "Cathleen"  <catht@interlog.com> on Dec 17, 1997

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Nutrition

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Serving Size: 1 Dozen (498g)
Recipe Makes: 5 Dozen

Calories: 1371
Calories from Fat: 92 (7%)

Amt Per Serving		% DV

	Total Fat 10.2g	14 %
	Saturated Fat 6g	30 %
	Monounsaturated Fat 3.4g
	Polyunsanturated Fat 0.4g
Cholesterol 0mg		0 %
Sodium 5.5mg		0 %
Potassium 318.9mg		8 %
Total Carbohydrate 333.5g		98 %
	Dietary Fiber 4.5g	18 %
	Sugars, other 329g
Protein 2.4g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1371

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