DARK CHOCOLATE AND ORANGE CREAM CANDY
An easy, no cook recipe with a burst of orange flavor.
Provided by Beverly
Categories Candy
Number Of Ingredients 6
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.
CHOCOLATE ORANGE FUDGE
A simple fudge recipe combining semisweet chocolate chips, condensed milk, pecans and grated orange peel. Use almonds, or any kind of nut, if desired.
Provided by Angela
Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes
Time 2h10m
Yield 20
Number Of Ingredients 4
Steps:
- Line an 8 x 8 inch square pan with parchment paper.
- Melt chocolate chips with condensed milk in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Remove from heat and stir in pecans and grated orange peel.
- Pour chocolate mixture into prepared pan. Chill 2 hours, or until firm, and cut into squares. Store, covered, in the refrigerator.
Nutrition Facts : Calories 182.5 calories, Carbohydrate 24.3 g, Cholesterol 6.7 mg, Fat 10 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 5 g, Sodium 27.2 mg, Sugar 22.2 g
ORANGE CHOCOLATE MELTAWAYS
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
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.
CRUNCHY WHITE CHOCOLATE-ORANGE BARK
Steps:
- Line a baking sheet with parchment paper or silicone baking mat.
- Create a double boiler by putting a glass bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Add the chocolate and orange extract and stir until melted and smooth. Do not overheat white chocolate or it will seize.
- Remove the bowl from the pan and wipe the condensation from the bottom. Put about 2 tablespoons of the chocolate in a small bowl and tint it with the food coloring.
- Add the puffed rice and raisins to the large bowl of chocolate and stir until well combined. Pour the mixture onto the baking sheet and with an offset spatula, spread it to an even thickness, about 1/4-inch. Tap the pan firmly several times on the counter to settle the chocolate. With a small spoon or fork, drizzle stripes of orange tinted chocolate over the surface of the bark.
- Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces. Serve immediately or wrap in cellophane bags tied with festive ribbon and keep on hand as a quick hostess gift!
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