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Chocolate Caramel Oranges

 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
4 ServingsPrep: 50 min. + chilling


  • 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


  • 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

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Chocolate Caramel Oranges (continued)

Directions (continued)

  • 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.