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Chocolate Caramel Oranges Recipe

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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

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Chocolate Caramel Oranges Recipe

Prep: 50 min. + chilling

Yield: 4 Servings

40 10 50

Ingredients

1/2 cup each yellow, green, orange and red candy coating disks
16 to 20 small lemon, rose or mint leaves
2-1/2 cups dark chocolate chips
2 tablespoons shortening
4 Popsicle sticks
4 large navel oranges, peeled
1 package (11 ounces) Kraft caramel bits
2 tablespoons water

Directions

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 Popsicle 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. Yield: 4 servings.

Editor's Note: Verify that leaves are edible and have not been treated with chemicals.

Originally published as Chocolate Caramel Oranges in Simple & Delicious October/November 2012, p42

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Chocolate Caramel Oranges

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(1-1) of 1 reviews

Reviewed on Sep. 16, 2012 by Sheragge

the caramel slid right off the oranges--decided to refrigerate the oranges and tried again-no luck---the little bit of caramel that was on the oranges only made a mess when trying to put the chocolate on top.