Orange Cream Candy Recipes

DARK CHOCOLATE AND ORANGE CREAM CANDY

Steps:

• Allow butter to soften at room temperature.
• Cream butter and syrup. Add in extract and juice and continue to mix until blended.
• Add 1 cup of powdered sugar and mix on medium for 1 minute. Continue adding powdered sugar, one cup at time, beating between each addition until the filling has firmed and will hold its shape.
• Remove filling from mixing bowl and wrap in plastic wrap. Freeze for 30 minutes.
• Place parchment paper on baking sheet and sprinkle with powdered sugar.
• Remove filling from freezer and pinch off small amounts of mixture and roll into bite sized balls.
• Return to freezer for 15 minutes.
• Melt chocolate melting wafers according to directions on package.
• Remove balls from freezer and dip them into the melted chocolate, coating each piece. Add sprinkles if desired before the chocolate begins to harden.
• Place tray in refrigerator for 5 minutes.
• Place candy in a container and store in refrigerator for up to one week.

ORANGE CREAM CHOCOLATES

Steps:

• In a large heavy saucepan add cream and sugar together. Let soak for a few minutes.
• After soaking, bring to a slow boil over medium to medium-high heat. Add corn syrup. Stirring constantly.
• Using a pastry brush and water to wash down the sides of the pan several times while boiling.
• Using a candy thermometer, cook to 238°F *SEE NOTES regarding calibrating your thermometer.
• Pour mixture out onto a damp marble slab, cookie sheet, or chilled mixing bowl (avoid glass as the mixture is very hot). DO NOT scrape pot sides when pouring the mixture. This can cause the fondant to have a gritty sugary texture rather than smooth and creamy. *SEE NOTES if mixture goes "grainy" or sugary
• Place 1 Tablespoon of butter in the center of the batch.
• Cool until warm to touch (5-10 minutes) then beat or use bread hook in an electric mixer. Beat until mixture turns creamy and dough-like. Let rest. *SEE NOTES*
• When ready to assemble chocolates, add orange oil or extract flavoring. Add enough flavoring to create a slightly intense orange flavor. The chocolate will lessen the intensity of the orange flavor.
• Once the orange mixture is ready, scoop or pour into a piping bag or ziplock bag. Cut the end to create a 1/4 inch hole.
• If the mixture is stiff enough to HAND-DIPPING, roll into desired size and shape. Cover and chill until firm. Once firm, dip in melted chocolate. Place on a sheet of waxed paper or parchment paper until chocolate hardens. Can be placed in the freezer for a quick set.
• If MOLDING, use a candy chocolate mold. For cleaning and use of chocolate molds, see post on Tips & Tricks for Making Homemade Chocolates. Fill each mold with 1/3 to 1/2 full of melted chocolate. Using a brush, coat sides (paint sides). Raise mold to the light to ensure each mold is fully coated. Place in freezer until hardened (about 5 minutes). Fill each mold with the orange cream filling. Make sure to leave a small amount at the rim of the mold so the chocolate on the top (bottom of the chocolate) will be able to seal. Cover top with melted chocolate to seal. Place back in the freezer to set (about 5 to 10 minutes). Once set, carefully flip and tap. If chocolates are cold enough and molds were prepped correctly, they will just fall out. Do not heat mold or chocolate. This will make the chocolates stick inside the mold (see video for reference).
• Store in an airtight container. Best if enjoyed when freshly made but if kept in a cool dry place, these chocolates will keep for 1-2 weeks if not longer.

ORANGE CREAM CANDY

Steps:

• Lightly grease 9x13 pan.
• large bowl mix geletin and juice.
• let dissolve.
• in med saucepan combine water, vanilla and sugar.
• stir over med heat for 5 min, or until thickened.
• pour sugar mixture into bowl with juice and geletin.
• whip on high speed for about 10 minutes, or untill fluffy and creamy.
• pour into prepared pan.
• let stand for about 1 hr or until firm.
• dust with powdered sugar and cut to serve.
• store in ziplock bag.

CANDY CORN CREAMY ORANGE FLOAT

Steps:

• Rub the orange wedge along the rims of 2 pint-size glasses. Pour the sugar onto a shallow dish and dip the rims of the glasses into the sugar.
• Put 2 to 3 scoops of coconut sorbet into each glass. Fill each glass with orange soda (you may not need to use it all). If you pour the soda over the back of a spoon into the glasses, it will keep the soda from breaking up the sorbet too much. Top each float with lots of whipped cream and sprinkle with yellow sanding sugar. Add a straw and enjoy!

ORANGE CREAM FUDGE

Steps:

• Grease a 9 x 13 inch pan.
• In a medium saucepan over medium heat, combine sugar, cream and butter. Heat to soft ball stage, 234 degrees F (112 degrees C). Remove from heat and stir in marshmallow creme and white chocolate chips; mix well until the chips melt. Reserve 1 cup of mixture and set aside.
• To the remaining mixture add orange flavoring, yellow and red food coloring. Stir well and pour into prepared pan. Pour reserved cream mixture on top. Using a knife, swirl layers for decorative effect.
• Chill for 2 hours, or until firm, and cut into squares.

CREAMY ORANGE CARAMELS

Steps:

• Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes., Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm., Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.

ORANGE CREAMSICLE CANDIED PECANS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Heavily butter a large metal baking sheet.
• Beat egg whites and water together in the bowl of a stand mixer until stiff peaks form. Add orange extract and vanilla extract; beat until incorporated, 1 minute.
• Mix sugar, cinnamon, salt, and black pepper together in a separate bowl; fold sugar mixture into egg white mixture until just incorporated. Fold in rosemary and tangerine zest until evenly mixed. Add pecans to the sugar-egg white mixture; toss to coat. Spread coated pecans in one layer onto the prepared baking sheet.
• Bake in the preheated oven, turning the baking sheet and stirring the pecans with a metal spoon every 8 to 10 minutes, until crispy and golden brown, 30 to 40 minutes. Transfer to a sheet of parchment paper to cool completely.

ORANGE JELLY CANDIES

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.