Chocolate Caramel Oranges Recipe

1 2 2
Chocolate Caramel Oranges Recipe
Chocolate Caramel Oranges Recipe photo by Taste of Home
Publisher Photo

Chocolate Caramel Oranges Recipe

Read Reviews
1 2 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 50 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 50 min. + chilling

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 wooden pop 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 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. 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

  • 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 wooden pop sticks
  • 4 large navel oranges, peeled
  • 1 package (11 ounces) Kraft caramel bits
  • 2 tablespoons water
  1. 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.
  2. Apply a second layer of candy coating to leaves; refrigerate for at least 15 minutes or overnight. Gently peel leaves from coating.
  3. 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.
  4. 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.
  5. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forChocolate Caramel Oranges

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
lauritasolorzano User ID: 3737976 140477
Reviewed Jul. 13, 2013

"The caramel did not stick to the orange and it was hard to cover with chocolate afterwards. The picture looks a lot better than what it looks in reality"

MY REVIEW
Sheragge User ID: 6288085 195890
Reviewed Sep. 16, 2012

"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."

Loading Image