Orange Cream Chocolate Candy Recipes

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ORANGE CREAM CHOCOLATES



Orange Cream Chocolates image

A creamy smooth orange-flavored center molded in rich chocolate. Elegant chocolates you can easily make at home.

Provided by Rachel Koller

Categories     Desserts

Time 2h20m

Number Of Ingredients 6

1 cup whipping cream
3 cups white granulated sugar
2 Tablespoons corn syrup
1 Tablespoon butter
orange oil or extract flavoring, SEE NOTES for starting quantity, the strength of oil and extract can vary greatly.
3-4 cups Chocolate melted

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.

DARK CHOCOLATE AND ORANGE CREAM CANDY



Dark Chocolate and Orange Cream Candy image

An easy, no cook recipe with a burst of orange flavor.

Provided by Beverly

Categories     Candy

Number Of Ingredients 6

1/4 Cup Butter ((Softened))
1/3 Cup Light Corn Syrup
3 tsp Orange Extract
1 tsp Fresh Squeezed Orange Juice
3 Cups Powdered Sugar
1 10 oz package Chocolate Melting Wafers

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.

DAMARIS' ORANGE-CHOCOLATE BARS



Damaris' Orange-Chocolate Bars image

Provided by Damaris Phillips

Time 1h30m

Yield 24 bars

Number Of Ingredients 16

12 tablespoons (1 1/2 sticks) unsalted butter, cold and diced
1 1/2 cups all-purpose flour
1/2 cup Dutch processed cocoa powder
1/4 cup confectioners' sugar
1/4 cup granulated sugar
2 ounces bittersweet or semisweet chocolate, melted
Fine salt
Nonstick cooking spray
4 large eggs plus 2 large yolks
1 1/2 cups granulated sugar
1/3 cup all-purpose flour, sifted
Fine salt
2 teaspoons grated zest plus 1 cup freshly squeezed orange juice (about 2 oranges)
1/2 teaspoon grated zest plus 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
Confectioners' sugar, for dusting
Thin strips of candied orange peel, for garnish, optional

Steps:

  • For the base: Position a rack in the middle of the oven and preheat to 350 degrees F. Put the butter, flour, cocoa, confectioners' and granulated sugars, chocolate and 1/4 teaspoon salt in a food processor. Process until the mixture is slightly damp and holds together when pinched, about 1 minute.
  • Generously spray a 9- by 13-inch pan with cooking spray. Line the pan with aluminum foil leaving a 2-inch overhang on all four sides and spray the foil as well. Sprinkle the crust mixture into the prepared pan and press evenly along the bottom. Take care to seal up any cracks. Bake the base until it is no longer shiny and leaves only a slight indentation when pressed, 25 to 30 minutes. After removing the base, reduce the oven temperature to 300 degrees F.
  • Meanwhile, make the orange filling: Whisk the eggs, egg yolks, granulated sugar, flour and pinch of salt together in a large liquid measuring cup or bowl until smooth. Whisk in the orange and lemon juices and zests. Pour the filling over the warm crust. Bake until the filling is just set, 35 to 40 minutes.
  • Cool the bars in the pan completely on a rack. When cool, refrigerate for 2 hours or up to overnight. Lift the bars out of the pan by using the foil. Trim the edges and cut into 24 bars. Dust with confectioners' sugar and top with a strip of candied orange, if using, before serving.

CHOCOLATE ORANGE CREAM COCKTAIL



Chocolate Orange Cream Cocktail image

This is a drink that's as pretty as it is a sweet indulgence. In fact, we like to call it dessert in a martini glass. It tastes a bit like those Chocolate Orange Cream candy eggs, but a whole lot better and more grown up. Wanna really make this pretty? Drizzle some chocolate syrup lightly across the finished drink in a zig zag pattern. Oh yummy!

Provided by LilPinkieJ

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 7

2 teaspoons cocoa powder (for garnish)
1 teaspoon superfine sugar (for garnish)
1 1/2 ounces chocolate liqueur (Godiva)
1 ounce irish cream (Bailey's)
3/4 ounce Grand Marnier
orange twist (for garnish)
ice

Steps:

  • Mix two parts bittersweet chocolate powder and one part superfine sugar on a small plate. Rub the outside rim of a martini glass with water and then dip the outside rim into the chocolate-sugar mixture. Set aside.
  • Add Godiva liqueur and Bailey's to a shaker filled two-thirds with ice. Shake for 30 seconds and strain into martini glass. Float Gran Marnier Centenaire over the top and garnish with orange twist.

Nutrition Facts : Calories 24.4, Fat 0.5, SaturatedFat 0.3, Sodium 0.8, Carbohydrate 6.1, Fiber 1.2, Sugar 4.3, Protein 0.7

ORANGE CHOCOLATE MELTAWAYS



Orange Chocolate Meltaways image

The terrific combination of chocolate and orange makes these some of the best truffles I've ever had. As holiday gifts, they're showstoppers. I have little time to cook, but when I do, I like to "get fancy." In this case, "fancy" doesn't have to be difficult. -Lori Kostecki, Wausau, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6 dozen.

Number Of Ingredients 9

1 package (11-1/2 ounces) milk chocolate chips
1 cup semisweet chocolate chips
3/4 cup heavy whipping cream
1 teaspoon grated orange zest
2-1/2 teaspoons orange extract
1-1/2 cups finely chopped toasted pecans
COATING:
1 cup milk chocolate chips
2 tablespoons shortening

Steps:

  • Place chocolate chips in a bowl; set aside. In a saucepan, bring cream and orange zest to a gentle boil; immediately pour over chips. Let stand for 1 minute; whisk until smooth. Add extract. Cover and chill for 35 minutes or until mixture begins to thicken. , Beat mixture for 10-15 seconds or just until it lightens in color (do not overbeat). Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets. Cover and chill for 5 minutes. , Gently shape into balls; roll half in nuts. In a microwave; melt chocolate and shortening; stir until smooth. Dip remaining balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in the refrigerator.

Nutrition Facts : Calories 76 calories, Fat 6g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 7mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE ORANGE TRUFFLES



Chocolate Orange Truffles image

Provided by Six Sisters Stuff

Categories     Dessert

Yield 70

Number Of Ingredients 7

1 package (11-1/2 ounces) milk chocolate chips
1 cup (6 ounces) semi-sweet chocolate chips
3/4 cup heavy whipping cream
zest of one orange
2-1/2 teaspoons orange extract
Outer Coating:
1 lb [chocolate candy coating

Steps:

  • Pour milk chocolate chips and semi-sweet chocolate in a large bowl and set aside.
  • In a small saucepan over medium heat, mix together cream and orange zest and bring to a boil; immediately pour over chocolate chips in the bowl.
  • Let stand for 1 minute then mix until the chocolate is completely smooth. Add in orange extract.
  • Cover the bowl with plastic wrap and place in the fridge for about 45 minutes or until mixture begins to thicken.
  • With a large wooden spoon, stir mixture for 10-15 seconds or just until it lightens in color (do not overbeat or it will not be the right texture).
  • Spoon rounded teaspoonfuls onto waxed paper-lined baking sheets (they don't have to look pretty). Place baking sheet in the fridge and let chill for at least 10 minutes.
  • Using your hands, gently roll each spoonful into a ball.
  • Follow the directions on the candy coating packaging and melt chocolate (I melted mine in the microwave according to the package directions).
  • Dip each chocolate orange ball in the candy coating and push around until completely covered; allow excess to drip off (I use two forks when I dip these truffles and that way the excess chocolate can drip through before I remove it from the bowl).
  • Place each truffle on wax paper; let stand until set. Store in an air-tight container in the fridge.

ORANGE CREAM CANDY



Orange Cream Candy image

This is a spin off of an old marshmallow recipe I have had since grade school. I love orange creamsicles, and I love the old fashioned marshmallows so I played around a bit and came up with these. They are pretty sweet and creamy tasting, and if you can leave them alone long enough to let them set, they look nice too!

Provided by Jessica Costello

Categories     Candy

Time 1h15m

Yield 1 pan

Number Of Ingredients 6

2 (1/4 ounce) envelopes knox unflavored gelatin
1 cup water, divided
1/4 cup orange juice
2 tablespoons vanilla (clear if you have it)
2 1/2 cups white sugar
powdered sugar (for dusting)

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.

Nutrition Facts : Calories 2084.7, Fat 0.1, Sodium 35.1, Carbohydrate 509.6, Fiber 0.1, Sugar 508.1, Protein 12.4

CREAMY ORANGE FUDGE



Creamy Orange Fudge image

White chocolate, cream cheese, confectioners' sugar and orange extract are the only ingredients in this easy, no-cook orange-flavored fudge.

Provided by BDE

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 20m

Yield 12

Number Of Ingredients 4

2 pounds white chocolate, melted
2 (8 ounce) packages cream cheese
6 cups confectioners' sugar
1 tablespoon orange extract

Steps:

  • Beat cream cheese into melted chocolate until well blended. Beat in confectioner's sugar until mixture is smooth. Stir in orange extract. Spread in an 8x8 inch dish and let set before cutting into squares. Store in refrigerator.

Nutrition Facts : Calories 784.9 calories, Carbohydrate 108.3 g, Cholesterol 57 mg, Fat 37.4 g, Fiber 0.2 g, Protein 7.3 g, SaturatedFat 22.9 g, Sodium 179.3 mg, Sugar 106.1 g

ORANGE CREAM FUDGE



Orange Cream Fudge image

It is very easy.

Provided by Betty from Ohio

Categories     Desserts     Candy Recipes     Fudge Recipes     Chocolate

Time 2h20m

Yield 24

Number Of Ingredients 8

3 cups white sugar
⅔ cup heavy cream
¾ cup butter
1 (7 ounce) jar marshmallow creme
1 (11 ounce) package white chocolate chips
3 teaspoons orange extract
12 drops yellow food coloring
9 drops red food coloring

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.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 38.9 g, Cholesterol 27 mg, Fat 12.8 g, Protein 1.2 g, SaturatedFat 7.9 g, Sodium 63.5 mg, Sugar 36.1 g

ORANGE COCONUT CREAMS



Orange Coconut Creams image

Originally a gift from our neighbors, this recipe has become one of our own favorites to make and give at the holidays. -Julie Fornshell, Bismark, North Dakota

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 9 dozen.

Number Of Ingredients 8

1 can (14 ounces) sweetened condensed milk
1/2 cup butter, cubed
1 package (2 pounds) confectioners' sugar
1 cup sweetened shredded coconut
1-1/2 teaspoons orange extract
2 cups (12 ounces) semisweet chocolate
8 ounces German sweet chocolate, chopped
2 tablespoons shortening

Steps:

  • In a small saucepan, combine milk and butter. Cook and stir over low heat until the butter is melted. Place the confectioners' sugar in a large bowl. Add milk mixture; beat until smooth. Add the coconut and orange extract; mix well. Roll into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate until firm, about 1 hour., In a microwave, melt the chips, chocolate and shortening; stir until smooth. Dip balls into chocolate; allow excess to drip off. Place on waxed paper; let stand until set.

Nutrition Facts :

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