Orange Chocolate Sticks Recipes

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HOMEMADE CHOCOLATE ORANGE STICKS



HOMEMADE CHOCOLATE ORANGE STICKS image

Chocolate Orange Sticks are made with a delicious orange jelly filling dipped in melted chocolate - a favorite holiday candy!

Provided by Jessica & Nellie

Time 30m

Number Of Ingredients 10

3 Tbsp unflavored gelatin (I used 4 of the little packets)
2 cups sugar
1/2 cup hot water
1/2 cup cold water
2 Tbsp frozen orange juice concentrate
2 Tbsp lemon juice
1/2 tsp lemon extract
1 tsp orange extract
5-6 drops orange food coloring
12 oz melting chocolate or chocolate almond bark

Steps:

  • Soften the gelatin in cold water and set aside.
  • Combine sugar and hot water, stir until dissolved. Bring to a boil in a saucepan over medium-high heat. Add the gelatin mixture and slowly boil on medium-low heat for 20 minutes. Remove from heat and add the remaining ingredients.
  • Pour into well-greased molds. I've used silicone molds and mini loaf pans and the loaf pans work just as well as the silicone mold.
  • Let stand over night and then dip into melted chocolate. I also drizzled a little white chocolate on top just for fun. Enjoy!

CHOCOLATE ORANGE STICKS



Chocolate Orange Sticks image

Serve these as small treats at your holiday gathering! They're easy and quick, plus a great way to use unwanted orange peel. You can add chopped nuts, sprinkles, or other decorations to the chocolate before popping them in the freezer to set.

Provided by BB2011

Categories     Candy

Time 20m

Yield 40 sticks, 40 serving(s)

Number Of Ingredients 4

2 cups water
2 cups sugar
2 oranges
2 chocolate bars

Steps:

  • Boil water and sugar in a saucepan over medium heat.
  • Meanwhile, remove the peel from both oranges in four even sections and set the oranges aside for other uses. We're only concerned with the peel here.
  • Cut each peel into five long slices about 1/4 inch thick. They should be about the same size as thin french fries.
  • When the water and sugar mixture is boiling, add the peel and boil for 10 minutes, or until the orange peel is saturated with sugar and translucent. Strain the peels and set them aside.
  • Break the chocolate bars into small pieces and melt in the microwave or carefully on the stove.
  • Using a fork or toothpick, dip each orange peel piece into the melted chocolate until completely coated. Now is the time to add any additional garnishes.
  • Lay chocolate orange sticks on wax paper on a baking sheet and place in freezer for 15 minutes. Store in the refrigerator.

Nutrition Facts : Calories 41.8, Sodium 0.2, Carbohydrate 10.8, Fiber 0.2, Sugar 10.6, Protein 0.1

CHOCOLATE-DIPPED ORANGES RECIPE BY TASTY



Chocolate-Dipped Oranges Recipe by Tasty image

Here's what you need: orange, semi-sweet chocolate chips, rainbow sprinkles, freeze-dried strawberry, almond, coarse sea salt, lollipop stick

Provided by Ochi Scobie

Categories     Snacks

Yield 2 servings

Number Of Ingredients 7

1 orange
1 cup semi-sweet chocolate chips
½ cup rainbow sprinkles
½ cup freeze-dried strawberry, crushed
½ cup almond, chopped
½ cup coarse sea salt
lollipop stick, or other small stick equivalent

Steps:

  • Peel orange into slices and insert lollipop sticks.
  • Melt chocolate chips in microwave at 30-second intervals until the chocolate is easy to stir.
  • Dip orange slices halfway in chocolate, and then in each topping of your choice.
  • If needed, chill oranges in the freezer for 5 minutes to help harden the chocolate.
  • *Additional oranges can be used to increase serving size
  • Enjoy!

Nutrition Facts : Calories 825 calories, Carbohydrate 87 grams, Fat 55 grams, Fiber 12 grams, Protein 12 grams, Sugar 60 grams

ORANGE JELLY CANDIES



Orange Jelly Candies image

Making candy is my favorite thing to do. I've been collecting candy recipes for more than 40 years and have taken several candy-making classes. These soft confections are fantastic. -Leah Jackson, Washington, Utah

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 81 pieces.

Number Of Ingredients 9

2 teaspoons butter
1 package (1-3/4 ounces) powdered fruit pectin
1/2 teaspoon baking soda
3/4 cup water
1 cup sugar
1 cup light corn syrup
1/8 teaspoon orange oil
5 drops each red and yellow food coloring
Additional sugar

Steps:

  • Butter a 9-in. square pan with 2 teaspoons butter; set aside. In a large saucepan, combine the pectin, baking soda and water (mixture will be foamy). In another saucepan, combine sugar and corn syrup. Bring both mixtures to a boil. Cook until foam on pectin mixture thins slightly and sugar mixture comes to a full rolling boil, about 4 minutes. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil for 1 minute, stirring constantly. , Remove from the heat. Stir in orange oil and food coloring. Immediately pour into prepared pan. Let stand at room temperature for 3 hours or until set. , Sprinkle waxed paper with sugar; invert pan onto sugar. With a knife dipped in warm water, cut candy into 1-in. squares; roll in additional sugar. Place on a wire rack. Let stand, uncovered, at room temperature overnight. Store in an airtight container.

Nutrition Facts : Calories 22 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 11mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.

CANDIED ORANGE STICKS



Candied Orange Sticks image

Categories     Orange     Simmer     Boil

Yield makes about 100 sticks

Number Of Ingredients 4

4 or 5 large oranges
2 1/2 cups granulated sugar
1 tablespoon corn syrup (optional)
7 ounces good dark chocolate

Steps:

  • Scrub the oranges, then remove the peel in quarters. To do this, cut through the peel with a sharp knife, going right around the orange, starting and finishing at the stem end, then repeat at a right angle to the first cut. Remove the peel, with the attached pith, from the fruit. Weigh out 9 ounces of peel and cut it into slices measuring about 1/4 by 2 inches.
  • Put the orange peel slices into a large pan and cover with 8 cups of cold water. Bring to a boil and simmer for 5 minutes. Drain and return to the pan with 4 cups of cold water. Bring to a boil and simmer, covered, for 45 minutes. Add the sugar and stir until dissolved (it won't take long). Simmer, covered, for 30 minutes. Remove from the heat and let stand for 24 hours.
  • Bring the pan to a boil again. Add the corn syrup, if using, and boil gently, uncovered, for 30 minutes, or until all the liquid has evaporated and the orange sticks are coated with bubbling orange syrup. Remove from the heat and allow to cool. Using a pair of tongs (or your fingers), carefully remove the orange sticks and place on a wire rack with a tray underneath to catch the drips. Leave in a warm place for 24 hours, or place in a very low oven at approximately 140°F for 2 to 3 hours to dry.
  • Break the chocolate into pieces, put into a heatproof bowl over a pan of simmering water, and leave until melted. Remove from the heat. Dip one half of each orange stick in the melted chocolate and place on a sheet of parchment or waxed paper to dry.
  • Before dipping, the sticks will keep well for 3 to 4 months. Once they have their chocolate coating, they are best eaten within 3 weeks.

CHOCOLATE STICKS



Chocolate Sticks image

Another recipe from oetker Baking is Fun I love this book and I have to finish recording the recipes before returning the book its owner.

Provided by Dreamer in Ontario

Categories     Dessert

Time 1h27m

Yield 100 cookies

Number Of Ingredients 9

300 g flour
40 g ground nuts
30 g semisweet chocolate, grated
120 g sugar
9 g oetker vanilla sugar (1 pkg)
1 egg
300 g butter, cold
100 g semisweet chocolate
50 g unsalted butter

Steps:

  • Preheat oven to 350 F
  • Grease a baking sheet.
  • Blend the four, nuts and grated chocolate together on a pastry board.
  • Make a well in the centre.
  • Add sugar, vanilla sugar and egg to the well.
  • Mix a littel to the dry ingredients into the egg mixture.
  • Cut the cold butter into small pieces over the flour mixture.
  • Work together all the ingredients quickly to make a smooth dough.
  • Chill for 1/2 hour.
  • Shape the dough into rolls about the thickness of a finger.
  • Cut the rolls into 5 cm (2") pieces.
  • Place on the prepared baking sheet and bake for 12 to 18 minutes or until light golden brown.
  • Cool cookies.
  • Glaze:.
  • Melt the chocolate and butter in the top half of a double boiler, stirring until well blended and smooth.
  • Dip the ends of the cooled cookies int the chocolate.
  • Allow dipped cookies to cool on waxed paper until the chocolate has set.

CHOCOLATE-DIPPED ORANGE SPRITZ



Chocolate-Dipped Orange Spritz image

Dipped in melted chocolate and coated in ground walnuts, this cookie is one you won't pass up.-Alissa Stehr, Gau-Odernheim

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 4 dozen.

Number Of Ingredients 11

3/4 cup butter, softened
1 cup sugar
1 large egg
2 tablespoons orange juice
4 teaspoons grated orange zest
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup ground walnuts
1 cup semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Preheat oven to 350°. In a bowl, cream butter and sugar until light and fluffy. Gradually beat in egg, orange juice and zest. In another bowl, whisk flour, baking powder and salt; gradually add to creamed mixture, mixing well., Using a cookie press fitted with a bar disk, press long strips of dough onto ungreased baking sheets; cut ends to release from disk. Cut each strip into 3-in. lengths (no need to separate them)., Bake 8-10 minutes or until set (do not brown). Re-cut cookies if necessary. Remove from pans to wire racks to cool completely., Place walnuts in a shallow bowl. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway in chocolate; allow excess to drip off. Sprinkle with walnuts. Place on waxed paper; let stand until set.

Nutrition Facts : Calories 99 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 43mg sodium, Carbohydrate 12g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.

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