Candied Citrus Sticks Recipe

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  • Nut-free


30 - 40




10 min


1 hr 10 min


  • Candied peel:
  • 4 oranges
  • 450g golden caster sugar
  • 1 litre water
  • Coating:
  • 150g golden caster sugar
  • 200g dark chocolate, chopped or callets


  • Wash and dry the fruit. Cut each of the fruit in half. Use a sharp knife to score the rind of 4 halves into quarters. Peel carefully, then cut away the pith. Slice the peel into long, thin strips of about 1cm thick. Set aside. Cut the other 4 halves into thin slices.

  • Combine the sugar and water in a medium-sized saucepan over a medium heat. Stir to dissolve the sugar and heat for 8-10 minutes until the sugar boils. Add the prepared fruit, then turn the heat down to low, until just simmering. Cook at a simmer for about 1 hour, or until the syrup reduces to a quarter of its original volume. Do not stir. Instead, swirl the pan to ensure all of the fruit gets evenly covered.

  • Remove from the heat and allow to cool. Drain the fruit in a colander.

  • Preheat the oven to 225F, 110C, gas 1/4 and line a baking sheet with baking paper.

  • Place the sugar in a small bowl. Roll each piece of fruit in the sugar until completely coated and place on the lined baking sheet. Add more sugar if necessary.

  • Place in the oven for 1 hour to dry out. Check every 20 minutes to make sure they are not burning. Once the pieces are completely dry, leave to cool then scrape off any excess sugar.

  • Melt and temper the chocolate. By hand, dip half of each piece of fruit into the melted chocolate, and place on a sheet of baking paper to set.

Top Tip for making Candied Citrus Sticks

As a general guide when substituting different citrus fruit in this recipe, count 1 small lemon or lime as half an orange, and half a grapefruit as 1 whole orange.

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