Chocolate Caramel Oranges
Total TimePrep: 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 wooden pop 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 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.
Editor's NoteVerify that flowers are edible and have not been treated with chemicals.
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
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.