Dark Chocolate Caramel Orange Candies

CARAMEL, CHOCOLATE AND CANDY APPLES



Caramel, Chocolate and Candy Apples image

Transform tart Granny Smiths into a sweet Halloween treat with this candy apple recipe from Food Network.

Recipe From foodnetwork.com

Provided by Giada De Laurentiis

Categories     dessert

Time 5h20m

Yield 6 servings

Number Of Ingredients 6

Vegetable oil cooking spray
6 small apples, washed and dried, stems removed *see Cook's Note
2 (9.5-ounce) bags soft caramel candies, unwrapped (recommended: Kraft Classic Caramels)
1/4 cup pulp-free orange juice
1 (4-ounce) bar 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)
Assorted small candies, chopped nuts and sprinkles

Steps:

  • Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples.
  • In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours.
  • Put the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes. Sprinkle with small candies, chopped nuts or sprinkles and allow the chocolate to harden, at room temperature, for about 3 to 4 hours.

DANDY CARAMEL CANDIES



Dandy Caramel Candies image

I've made these morsels almost every Christmas for the past 35 years. Everyone enjoys the chewy treats. -Marlen Pierce, Welch, Texas

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 9 dozen.

Number Of Ingredients 8

1-1/2 teaspoons plus 1 cup butter, divided
1 cup sugar
1 cup packed brown sugar
1 cup dark corn syrup
2 cups heavy whipping cream
3-3/4 cups chopped pecans (about 1 pound)
1 teaspoon vanilla extract
Dark or milk chocolate candy coating, melted

Steps:

  • Butter a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugars, corn syrup, butter and cream. , Bring to a boil over medium-high heat, stirring constantly. Cook over medium heat until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in pecans and vanilla. Quickly spread into prepared pan. Cool., Cut into 1-in. squares. Place squares on waxed paper-lined baking sheets; chill thoroughly. Dip each candy into melted candy coating. Refrigerate until firm.

CHOCOLATE CARAMEL CANDY



Chocolate Caramel Candy image

My mom decided to try these Snickers-like candy, and our family fell in love with them!!! They are very rich, so cut into small pieces!!! Also, each layer has to be refrigerated before adding the next, so plan ahead. The time is worth it though!!

Recipe From food.com

Provided by smile_angel_here

Categories     Candy

Time 55m

Yield 96 candies

Number Of Ingredients 15

1 cup milk chocolate chips (6 ounces)
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
1/4 cup butter or 1/4 cup margarine
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts
1 (14 ounce) package caramels
1/4 cup whipping cream
1 cup milk chocolate chips (6 ounces)
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Steps:

  • Combine the first three ingredients in a small saucepan; stir over low heat until melted and smooth.
  • Spread onto the bottom of a lightly greased 13-in.x9-in.x2-in. pan
  • Refrigerate until set.
  • For filling, melt butter in a heavy saucepan over medium-high heat.
  • Add sugar and milk.
  • Bring to a boil; boil and stir for 5 minutes.
  • Remove from the heat; stir in the marshmallow creme, peanut butter, and vanilla.
  • Add peanuts.
  • Spread over the first layer.
  • Refrigerate until set.
  • Combine the caramels and cream in a saucepan; stir over low heat until melted and smooth.
  • Spread over the filling.
  • Refrigerate until set.
  • In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth.
  • Pour over caramel layer.
  • Refrigerate for at least 1 hour.
  • Cut into 1-in.squares.
  • Store in the refrigerator.

CARAMEL-ORANGE BûCHE DE NOëL



Caramel-Orange Bûche de Noël image

Recipe From epicurious.com

Categories     Cake     Liqueur     Food Processor     Mixer     Chocolate     Dessert     Bake     Christmas     Cranberry     Orange     Almond     Triple Sec     Winter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 24

Buttercream
6 large egg yolks
1/3 cup firmly packed dark brown sugar
2 tablespoons all purpose flour
1 1/2 cups half and half
8 ounces imported white chocolate (such as Lindt), chopped
1 1/2 teaspoons grated orange peel
Cake
1 1/2 cups toasted sliced almonds
2 tablespoons unbleached all purpose flour
6 large eggs, separated
10 tablespoons firmly packed dark brown sugar
1 teaspoon grated orange peel
1/2 teaspoon vanilla extract
1/2 teaspoon cream of tartar
1/8 teaspoon salt
Powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
1 tablespoon Grand Marnier or other orange liqueur
Pine twigs
Candied Cranberries
1 cup sugar
2 tablespoons water
1/2 cup cranberries

Steps:

  • For buttercream:
  • Whisk egg yolks, sugar and flour in medium bowl to blend well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk hot half and half into egg mixture. Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly. Transfer mixture to medium bowl. Add chocolate and orange peel and stir until mixture is smooth. Press plastic wrap onto surface of pastry cream to prevent skin from forming. Cool completely. (Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing.)
  • For cake:
  • Preheat oven to 300°F. Butter 11x17-inch jelly roll pan. Line with parchment. Butter and flour parchment. Coarsely grind toasted almonds with flour in processor. Using electric mixer, beat yolks with 5 tablespoons brown sugar in medium bowl until slowly dissolving ribbons form when beaters are lifted. Stir in orange peel and vanilla extract. Using clean dry beaters, beat whites with cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 5 tablespoons brown sugar and beat until stiff but not dry. Fold whites into yolk mixture. Gently fold in almond mixture.
  • Spread batter evenly in prepared pan. Bake until toothpick inserted into center comes out clean, about 30 minutes. Run small sharp knife around pan sides if necessary to loosen cake. Slide cake on parchment onto rack. Cool.
  • Slide cake on parchment onto work surface. Loosen cake from parchment using knife as aid. Sift powdered sugar over cake. Invert onto cookie sheet. Sprinkle with powdered sugar and invert onto another parchment sheet.
  • Using electric mixer, beat butter in large bowl until light and fluffy. Beat in Grand Marnier. Add pastry cream 1/4 cup at a time, beating after each addition until just blended.
  • Spread half of buttercream over cake, leaving 1/2-inch border. Starting at 1 long side, roll up cake jelly roll fashion. Arrange seam side down on parchment. Set aside 1/2 cup buttercream; spread remaining buttercream over cake. Cut 2 inches off each end of cake, cutting on diagonal. Transfer cake to platter. Attach ends to top of cake, forming branches. Spread reserved 1/2 cup buttercream over cake ends and seams. Cover and refrigerate at least 1 hour to firm buttercream. (Cake can be prepared 1 day ahead. Cover and refrigerate. Let cake stand at room temperature 20 minutes before serving.)
  • Arrange pine twigs on cake and on platter. Garnish with cranberries.
  • For Cranberries:
  • Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight.
  • Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add to sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.)

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