Orange Creamsicle Patties Recipes

ORANGE CREAMSICLE RECIPE

Steps:

• Combine all of the ingredients into a blender. Pulse until smooth and fully combined.
• Pour into a popsicle mold.
• Freeze 30-40 minutes.
• Once somewhat solid, but not completely, push a popsicle stick into the center.
• Freeze 4 additional hours or until solid.

HOMEMADE ORANGE CREAMSICLE POPSICLE RECIPE

Steps:

• Add oranges, orange juice and sugar to a food processor and process for 20 seconds. Add vanilla and whipping cream and process for 60 seconds. If mixture is thick, but not stiff, it's ready. If it's still quite runny, process for another 60 seconds.
• Spoon into mold and freeze 4-6 hours or overnight. Remove from freezer and let set on the counter for 2-5 minutes and remove from the mold. If necessary, run the mold under hot water for about 30 seconds to loosen the popsicles.

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.

ORANGE CREAMSICLES

Steps:

• In a bowl, beat the cream with a whisk until soft peaks form. Set aside.
• In another bowl, beat the egg whites until soft peaks form. Add the honey and vanilla extract and continue beating until firm peaks form.
• Combine the egg whites mixture to the cream and add the orange juice and orange zest.
• Using a popsicle mold or wax paper cups, fill the molds and insert the popsicle sticks. Place in the freezer overnight and serve.

ORANGE CREAMSICLE DESSERT

Steps:

• Dissolve gelatin in boiling water, stir in cold water. Chill until slightly thickened.
• Prepare pudding according to package directions using milk, reserve 5 mandarin oranges for garnish. Fold remaining oranges, thickened gelatin and 1 cup whipped topping into prepared pudding.
• Pour into ring mold or leave in a bowl. Chill 4 hours until set.
• Unmold onto serving plate. Spoon remaining whipped topping in center of ring. Garnish with reserved mandarin oranges.