Best Chocolate Caramel Oranges Recipes

CARAMELIZED ORANGES WITH CHOCOLATE SHORTBREAD AND CARAMEL ICE CREAM

Steps:

• Place 1 cup of sugar in a medium saucepan and stir in water. Use a pastry brush dipped in water to wash down any sugar crystals on the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color. Remove from heat and carefully add the milk and cream. Return to heat and stir until caramel is dissolved. Bring to a simmer. Meanwhile, whisk egg yolks and1/4 cup of sugar together.
• Whisking rapidly, add caramel mixture to yolks. Pour mixture back into pan and place over low heat. Stir constantly until thick enough to coat the back of a spoon, about 15 minutes; do not let it come to a simmer. Pour into a bowl, cool and refrigerate until cold. Stir in vanilla. Freeze in an ice-cream machine.
• Meanwhile, preheat oven to 350 degrees. Place flour, confectioners' sugar, salt and cocoa into a food processor and pulse. Add egg and pulse until mixture just begins to come together. Press dough together and on a floured surface roll to a thickness of 1/4 inch. Cut into rounds using a 2-inch cookie cutter. Gather and reroll scraps until all the dough is used. Place on parchment-lined baking sheets and bake until set, about 20 to 25 minutes. Cool.
• Preheat broiler. Place orange sections in a baking dish in a single layer and sprinkle with sugar. Broil until sugar browns, about 4 minutes. Place a scoop of ice cream in 6 dishes. Top with oranges and serve with shortbread.

CHOCOLATE CARAMEL ORANGES

Steps:

• 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.