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.

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 FUDGE

Steps:

• Line a 9 inch square pan with "Release" foil or line with regular foil and spray with cooking spray.
• Place marshmallow crème and white chips in a large mixing bowl.
• Combine sugar, cream and butter in saucepan.
• Turn heat to medium and cook, stirring once or twice, until mixture reaches 235°F
• Remove from heat immediately and pour hot cream mixture into mixing bowl with chips and marshmallow crème.
• Stir well with a wooden spoon -- mixture might look slightly stretchy and unappetizing, but don't worry, it will smooth out.
• Remove 1 cup of mixture and set aside.
• Stir orange extract and a few drops of each color food coloring into mixture which remains in bowl.
• Stir until it reaches a lovely orange hue.
• Adjust colors if needed.
• Pour orange mixture into prepared pan. Pour or spoon white mixture on top.
• Drag a knife through both to make swirls.
• Using a sheet of foil, press down slightly to smooth top.
• Let cool to room temperature (about 40 minutes) then chill for one hour or until set.
• Lift fudge from pan using foil handles and using a large knife, score into squares.