Dark Chocolate Caramel Orange Candies Food

DARK CHOCOLATE CARAMEL & ORANGE CANDIES

Dark Chocolate Caramel & Orange Candies image

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

Ingredients

cooking spray
2 cups dark chocolate candy melts
12 salted caramels (soft)
6 teaspoons candied orange peel, chopped into small cubes

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

CARAMEL, CHOCOLATE AND CANDY APPLES

Caramel, Chocolate and Candy Apples image

Transform tart Granny Smiths into a sweet Halloween treat with this candy apple recipe from Food Network.

Provided by Giada De Laurentiis

Categories dessert

Time 5h20m

Yield 6 servings

Number Of Ingredients 6

Ingredients

Vegetable oil cooking spray
6 small apples, washed and dried, stems removed *see Cook's Note
2 (9.5-ounce) bags soft caramel candies, unwrapped (recommended: Kraft Classic Caramels)
1/4 cup pulp-free orange juice
1 (4-ounce) bar 53 percent cocoa dark chocolate, chopped into 1/2-inch pieces (recommended: Nestle Chocolatier)
Assorted small candies, chopped nuts and sprinkles

Steps:

Line a baking sheet with parchment paper and spray it with vegetable oil cooking spray. Insert the craft sticks halfway into the stem-ends of the apples.
In a medium, heavy saucepan, over low heat, combine the caramel candies and orange juice. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool for 2 minutes. Dip the apples in the caramel until coated and put them on the parchment paper until firm, about 2 hours.
Put the chocolate in a medium bowl and set it over a pan of barely simmering water. Stir until the chocolate is smooth and melted. Using a fork, drizzle the melted chocolate over the caramel. Put the apples back on the parchment paper for 10 minutes. Sprinkle with small candies, chopped nuts or sprinkles and allow the chocolate to harden, at room temperature, for about 3 to 4 hours.

ORANGE SLICE CANDY

Orange Slice Candy image

This is a candy confection made from those sugar coated orange slice candies. My sister gave me this recipe she had gotten it from a co-worker years ago. I love to make this candy along with a few others to give as a Christmas gift. I usually start making candy a few days before Christmas because it can be stored in containers . I just have to hide it! This recipe makes ALOT of candy! One batch can be enough for many, many, gift tins. My fiance's family loves it. His brother-in-law told him to keep me in the family so he can keep getting his orange candy for Christmas! LOL! NOTE This candy WILL have partially melted little chunks of the orange slice candy in it. You may want to experiment with a 'softer' brand to melt more easily as some jellied candies have a firmer texture than others. Enjoy!!

Provided by BamaChick1066

Categories Candy

Time 45m

Yield 3 pounds, 6-8 serving(s)

Number Of Ingredients 5

Ingredients

1 lb orange slice candy, chopped
2 (12 ounce) cans sweetened condensed milk
2 (12 ounce) cans flaked coconut
1 cup pecans, chopped
24 ounces confectioners' sugar, sifted

Steps:

Preheat oven to 275 degrees.
Mix together all ingredients except for powdered sugar.
Place in a casserole dish into oven for 30 minutes.
Remove from oven and add powdered sugar, mixing well.
Drop by spoonfuls onto waxed paper to dry.
Let cool for several hours.
If candy remains sticky on bottom after cooling for a while, turn the candy over with a spatula and allow it to dry.
Store in an airtight container.
Cooking time does NOT include drying time so make this ahead of time!
Servings and yield are approximate.

Nutrition Facts : Calories 1448.7, Fat 54.7, SaturatedFat 37.3, Cholesterol 38.6, Sodium 470.1, Carbohydrate 236.2, Fiber 13, Sugar 215.1, Protein 14.2

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