Candied orange cream

Ingredients for Candied orange cream

Instructions for Candied orange cream

To prepare the Candied orange cream recipe, please follow these instructions:

The washed orange peel covered with cold water and made cold ½-1 day. They are cooked until tender in water, covered, approx. ½ hour, then the afdryppes. If the husk is very thick, you can now with a teaspoon peel off a thick layer of the white film away. The shells are clipped in centimeter thick strips. 1/4 litres of boiling water mixed with ½ kg sugar and made going to the sugar is melted. When cooked sheet without a lid, for thermometer displays 115 degrees, or a drop of stiffens to a soft ball in cold water. The shells are cooked then softly in sheeting 10 min., afdryppes and rolled in dry sugar-some pieces at a time. The superfluous sugar shaken by. Orange branches are dried in room temperature for a few hours. They can be stored as is or dipped in chocolate and eaten as confectionery.