CHOCOLATE CARAMEL ORANGES
Chocolate and orange are always delicious, but add gooey caramel and the result is scrumptious! Let kids help paint the leaves with candy coating for a memorable fall treat. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place candy coatings in separate microwave-safe bowls. Heat in a microwave until melted; stir until smooth. With a small new paint brush, brush candy coating in a thin layer on the underside of each leaf. Refrigerate until set, about 10 minutes., Apply a second layer of candy coating to leaves; refrigerate for at least 15 minutes or overnight. Gently peel leaves from coating., Line a baking sheet with waxed paper and grease the paper; set aside. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip ends of wooden pop sticks into chocolate and insert into oranges. Let stand until chocolate is set., Melt caramels and water in a microwave; stir until smooth. Dip oranges into caramel; turn to coat. Place on prepared pan and let stand until set., Remelt chocolate if necessary. Dip oranges into chocolate; allow excess to drip off. Attach leaves as desired. Return to pan; refrigerate until serving. Cut with a serrated knife.
Nutrition Facts :
HOMEMADE CARAMELS WITH DARK CHOCOLATE AND SEA SALT
These deliciously buttery caramels are covered with rich dark chocolate and just a touch of sea salt for an incredible combination that you will love! Store in the refrigerator.
Provided by larkspur
Categories Desserts Candy Recipes Chocolate Candy Recipes
Time 9h50m
Yield 64
Number Of Ingredients 9
Steps:
- Butter an 8-inch square baking pan.
- Combine white sugar, 1/2 cup cream, light corn syrup, and butter in a saucepan. Bring to a boil over medium heat, stirring often. Stir in remaining 1/2 cup cream. Cook, without stirring, until mixture reaches 242 degrees (117 degrees C), or until a small amount of the caramel mixture forms a firm yet pliable ball when dropped in cold water. Remove from heat; stir in vanilla extract.
- Pour caramel mixture into baking pan. Allow to cool slightly. Cover with plastic wrap and refrigerate, 8 hours to overnight.
- Remove baking pan from the fridge and allow caramel mixture to warm up slightly, about 30 minutes. Line a baking sheet with waxed paper.
- Combine dark and semisweet chocolate chips with shortening in a microwave-safe glass or ceramic bowl. Microwave in 30-second intervals, stirring after each melting, about 1 1/2 minutes.
- Cut caramel into 1-inch squares. Dip caramel squares in melted chocolate, shaking off excess. Place on lined baking sheet; sprinkle with sea salt. Chill until hardened, about 1 hour.
Nutrition Facts : Calories 77.4 calories, Carbohydrate 9.7 g, Cholesterol 8.9 mg, Fat 4.7 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 97.6 mg, Sugar 5.2 g
CANDIED-ORANGE CHOCOLATE-CARAMEL TART
This knockout dessert was inspired by the legendary chocolate-caramel tart created by the equally legendary pastry chef Claudia Fleming. To impart citrus flavor, we used the syrup leftover from candying orange peel to make the caramel. A thick layer of chocolate ganache follows, and sprinklings of the candied zest and fleur de sel glimmer on top like encrusted jewels.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 5h30m
Yield Makes one 9-inch tart
Number Of Ingredients 14
Steps:
- Crust: Preheat oven to 350°F. Pulse wafers in a food processor until finely ground. Add butter, sugar, and fleur de sel; pulse until evenly moistened. Press evenly into the bottom and up sides of a 9-inch fluted tart pan with a removable bottom. Bake until firm, 8 to 10 minutes. Transfer to a wire rack; let cool completely.
- Candied orange: With a vegetable peeler, remove orange zest in strips (leaving white pith behind); finely slice. In a small saucepan, bring 1/2 cup sugar and 1/2 cup water to a boil, stirring until sugar has dissolved. Add zest; reduce heat to medium and simmer until tender, about 10 minutes. Remove from heat and strain, reserving syrup (you should have about 1/2 cup).
- Transfer zest to a large plate and spread in an even layer; let cool completely. Toss with remaining 2 tablespoons sugar. Zest can be stored up to 1 week in an airtight container at room temperature.
- Caramel and ganache: Combine cream and orange zest in a saucepan. Bring to a simmer over medium-high heat, then remove from heat, cover, and let steep 1 hour. Strain. Measure 6 tablespoons; refrigerate the rest.
- Bring reserved orange syrup, sugar, 2 tablespoons water, salt, and cream of tartar to a boil in a small saucepan. Cook, gently swirling pan occasionally, and washing down sides with a wet pastry brush (to prevent crystals from forming), until mixture turns deep amber, 9 to 11 minutes. Remove from heat and slowly add reserved 6 tablespoons infused cream (mixture will bubble and steam). Stir in butter until smooth. Pour caramel into cooled crust; let cool 15 minutes. Refrigerate until firm, at least 4 hours or, covered, up to 2 days.
- Place chocolate in a medium heatproof bowl. Bring 1/3 cup reserved infused cream (saving any remainder for another use) to a simmer in a small saucepan over medium-high heat. Pour over chocolate and let stand1 minute, then stir until smooth. Remove tart from refrigerator and spread ganache over caramel to edges with an offset spatula. Return to refrigerator until chocolate is set, about 30 minutes.
- Remove tart from refrigerator and let stand at room temperature 15 to 30 minutes. Chop 2 tablespoons candied zest and sprinkle over chocolate. Sprinkle with fleur de sel and more chopped candied zest; remove from pan, slice, and serve.
DARK CHOCOLATE CARAMEL & ORANGE CANDIES
Make and share this Dark Chocolate Caramel & Orange Candies recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 1h15m
Yield 1 tray
Number Of Ingredients 4
Steps:
- Spray the ice cube tray with cooking spray.
- Place 1/2 tsp of the chopped candied orange peel into the bottom of each tray.
- Melt dark chocolate candy melts and pour about 2 tablespoons into each tray. Tilt the entire tray in all directions to coat the sides. Place in freezer to set.
- Put one of the salted caramels in each tray, then cover with remaining melted dark chocolate. Place in refrigerator for about 1 hour until set.
Nutrition Facts : Calories 463, Fat 9.8, SaturatedFat 3, Cholesterol 8.5, Sodium 296.9, Carbohydrate 93.3, Sugar 79.4, Protein 5.6
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