Orange Cream Candy Recipes

ORANGE CREAM CHOCOLATES

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.

VALENTINE'S DAY ORANGE CHOCOLATE CREAMS

Steps:

• 1. Prepare the cream filling. Combine confectioners' sugar, corn syrup, water, butter, both extracts, and food coloring until combined and has formed a sticky consistency.
• 2. Wrap in a sheet of cling wrap and pop in the freezer. Allow to chill for 30 minutes.
• 3. Melt your chocolate over a double boiler in order to melt completely. (If chocolate is too thick, at a teaspoon of vegetable shortening to thin out slightly.)
• 4. Cut your filling to desired Shape and size. Roll to desired thickness. Once cut, return to the freezer for 10-15 minutes.
• 5. Dip in chocolate, and set on parchment or a silicone mat to set and harden.
• 6. Once hardened, commence eating and enjoy responsibly. ;)

ORANGE CREAM FUDGE

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.

DARK CHOCOLATE AND ORANGE CREAM CANDY

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.

ORANGE CREAM CANDY

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.

EASY ORANGE BALLS

Steps:

• Combine cookie crumbs and 1 cup confectioners' sugar.
• blend in butter.
• Stir in orange juice concentrate and add vanilla and nuts.
• Shape mixture into balls about the size of walnuts.
• Shake in food storage bag with sifted confectioners' sugar or coconut.
• Arrange orange balls in single layer on waxed paper-lined cookie sheet and store uncovered overnight in refrigerator for best flavor.

KENTUCKY CREAM CANDY

Steps:

• Combine all ingredients.
• Cook over medium heat but do not stir after mixture starts to boil.
• Continue boiling until mixture reaches 265 degrees on a candy thermometer.
• Pour on marble slab or cool hard surface.
• As edges cool, push toward center once.
• When cool enough to handle, pull with buttered hands (Keep hands cool with damp cloth).
• Pull and fold over in a half twist.
• When pulling is completed, cut into pieces with scissors.
• Makes approximately 30 half twists.
• Recipe History: an old recipe for cream candy.
• Candy is not hard like taffy but has a softer and smoother consistency.
• This candy tends to melt in your mouth.

ORANGE CREAMSICLE BALLS

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.