Slice the oranges into quarters and remove the peel taking away as much of the bitter white pith as you can.
Cut into match sticks
Put peel into a pan and cover with water
Boil for 5 minutes, drain and repeat this process twice more.
Put 100g of sugar and 100ml of water into a pan and heat to dissolve sugar then boil for 10 mins and add the peel
Cook for approx 30 minutes until tender
Drain and toss in sugar and set aside on baking paper in fridge overnight
Melt chocolate in a bowl over a pan of simmering water making sure the water does not touch the base of the bowl
Gently stir in the whisky when you have removed it from the heat and are about to dip in those orange pieces
Dip the orangettes into the chocolate till half covered, allow to set in a cool place for 2 hours and scatter with sugar
Pack nto small bags.
Use within 2 weeks