ORANGE CREAMSICLE PATTIES RECIPE
Steps:
- Gather the ingredients.
- Combine the butter, powdered sugar, and cream in the bowl of a stand mixer fitted with a paddle attachment. Mix everything together on medium-low speed until it is no longer powdery.
- Add the orange and vanilla extracts, and the citric acid, and beat them in until well-mixed.
- Raise the speed to medium-high and beat for an additional 30 seconds until you have a creamy, smooth paste. It should have the texture of Play-Doh-smooth but not sticky, and fairly stiff.
- If it seems too soft or sticky, add more powdered sugar as necessary until it's easy to work with.
- Divide the candy in half, and add a few drops of orange food coloring to half the batch. Stir or knead it in until it's an even color.
- Form each color of candy into a thin log, and twist them around each other several times until you get a swirled pattern.
- Form the swirled candy into a thin tube, about 1 1/2-inch in diameter.
- Wrap it well in cling wrap and twist the ends so that it stays in place.
- One optional, but helpful trick, to keep your candy round on the bottom: cut a slit in an old cardboard paper towel tube, and put the candy inside. This will help keep the bottom from flattening as it sits in the refrigerator.
- Refrigerate the candy for an hour, until it is very firm.
- Once firm, use a large sharp knife to slice off rounds about 1/4-inch thick. You should get about 24 to 30 rounds from this recipe.
- Place the white candy coating in a bowl, and microwave it in 30-second increments until melted and smooth, stirring after every 30 seconds to prevent overheating.
- Cover a baking sheet with waxed paper or parchment paper.
- Use a fork or dipping tools to dip a patty completely into the melted coating.
- Once fully submerged, remove it from the bowl, and let the excess coating drip back into the bowl.
- Set the dipped candy onto the prepared baking sheet, and while the coating is still wet, sprinkle the top with orange sparkling sugar or sprinkles.
- Repeat the dipping process with the remaining patties. If they get too soft to dip, chill them briefly in the refrigerator until they're firm again.
- Once all the candies are dipped, refrigerate the tray briefly to set the coating, for about 15 minutes.
- These candies can be kept in an airtight container in the refrigerator for up to a month. For the best taste and texture, serve them at room temperature.
Nutrition Facts : Calories 121 kcal, Carbohydrate 16 g, Cholesterol 6 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, Sodium 14 mg, Sugar 16 g, Fat 6 g, ServingSize 24-30 Patties (24-30 servings), UnsaturatedFat 0 g
ORANGE CREAMSICLE BALLS
My Mom got this recipe from a friend who always makes them for my Dad's company Christmas party. They are easy to make and taste so good. You do have to work quickly with the creamsicle mixture, but they are good! Cooking time is chilling time. Great for your Christmas Goodie Tray.
Provided by Elaine
Categories For Large Groups
Time 3h15m
Yield 60 creamsicle balls, 24 serving(s)
Number Of Ingredients 6
Steps:
- Cream together softened butter and confectioner's sugar.
- Add can of condensed milk and orange extract, and mix until well combined.
- Add in food coloring to achieve the color of Orange Creamsicles.
- Let chill in freezer for 2 hours or until hardened, roll into balls return to freezer and allow to harden again.
- Dip in melted almond bark.
Nutrition Facts : Calories 240.6, Fat 5.4, SaturatedFat 3.4, Cholesterol 16.1, Sodium 50.1, Carbohydrate 47.4, Sugar 46.7, Protein 1.4
BEST ORANGE CREAMSICLE CAKE
This is by far one of the best cake recipes. You simply must try it! 8) Very fun, refreshing, wonderful cake for summer! Enjoy!
Provided by OceanIvy
Categories Dessert
Time 45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 13
Steps:
- Bake cake as needed in 9x13-inch pan.
- When baked and cooled, poke holes all over cake with meat fork.
- Mix large box of Jello with the waters and just let it start to set up.
- Slowly pour over the cooled cake and allow to run into holes all over cake.
- Chill cake until Jello is set.
- In large bowl, cream the cheese until creamy.
- Add the dry Jello powder, pudding mix, milk and the vanilla extract; beat well.
- Fold in Cool Whip.
- Spread on cake and chill until served.
- Enjoy!
ORANGE CREAMSICLE® CUPCAKES
A cupcake for when you're missing summer!
Provided by Yamamsis
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners or grease with butter.
- Whisk flour, baking powder, and salt together in a medium bowl.
- Beat sugar and butter together in a separate bowl until light and fluffy. Beat in eggs, one at a time, then add milk, vanilla extract, and orange extract slowly.
- Pour batter evenly into the prepared tin.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool completely.
- Beat butter for frosting with a mixer on high speed; mix in powdered sugar. Add heavy cream 1 tablespoon at a time. Add orange extract and vanilla extract and mix until smooth. Frost cooled cupcakes.
- Combine orange, orange juice, cornstarch, and powdered sugar for glaze in a saucepan. Stir until all lumps are gone. Bring to a boil; reduce heat and let simmer, stirring every few seconds, for 5 minutes. Strain orange out of the glaze into a container. Pour a little glaze over each frosted cupcake.
Nutrition Facts : Calories 424 calories, Carbohydrate 62.6 g, Cholesterol 77.8 mg, Fat 18 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 11 g, Sodium 83.3 mg, Sugar 49.3 g
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