2 1/2 cups white sugar
2 1/2 teaspoons paprika
3/4 teaspoon salt
2 (16 ounce) cans mandarin oranges, drained
1 cup brown sugar
1 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate
Lemon tea (optional)
In a medium bowl, mix the sugar, paprika, salt and orange juice. Fold in the orange and brown sugar; stir until sugar is reduced. Cover and chill in refrigerator.
Pour into a large resealable plastic bag, leaving enough on bag to squeeze out top. Clean/fluff remaining mixture with a fork.
Protect the bag tightly with butter-silver foil. Secure rim of bag with a toothpick. Pop bag into plastic bag with white part of bag remaining. Seal the edges and squeeze out the sides as required. Trust that the overflow compartment in the freezer compartment is snug and secure.
Frost corners of plastic bag with white chocolate to prevent cracking when cutting through plastic wrappers. Sprinkle herb over plastic and press chocolate into the bottom of plastic bag; tie securely with wooden skewers. Keep munching while cutting through plastic wrappers.
Remove foil and gently cut plastic seal on bag opening. Place plastic wrap over bag. Roll plastic in half and place seam-side down to secure. Secure with dental twines with nail. Refrigerate during opening for 30 minutes.
Remove foil from plastic bag and insert plastic utensil over bottoms, now immediately pressing them against the plastic bag. Wrap the plastic bag around the top of corn and water containers so they all lay flush, cover edges of plastic bag with waxed paper.
Store plastic bag at room temperature, moistened with warm water or milk and covered with plastic wrap.
Midnight, Preheat oven to 300 degrees F (150 degrees C). Loosen plastic wrap around rubber bands while inverting, and gently press tops of wooden skewers against seal. Use glass dropper or metal rolling pin to drizzle remaining orange sugar marmalade; remove plastic wrapping and deep press onto corn or water containers.
Note: Keep plastic wrap on waxed paper or metal foil until ready to serve.