Calling all creamsicle lovers! These Orange Creamsicle Patties feature vanilla and orange-flavored cream fillings swirled together, then dipped in white chocolate. They're beautiful, but more importantly, they taste just like orange creamsicles!
Ingredients
-
2 tablespoons unsalted butter, at room temperature
-
2 cups confectioners' sugar
-
2 tablespoons cream, or milk
-
1 teaspoon orange extract
-
1/2 teaspoon vanilla extract
-
1/4 teaspoon citric acid, optional
-
1 to 2 drops orange food coloring
-
1 pound white candy coating
-
Orange sparkling sugar or sprinkles, optional
Steps to Make It
-
Gather the ingredients.
-
Combine the butter, powdered sugar, and cream in the bowl of a stand mixer fitted with a paddle attachment. Mix everything together on medium-low speed until it is no longer powdery.
-
Add the orange and vanilla extracts, and the citric acid, and beat them in until well-mixed.
-
Raise the speed to medium-high and beat for an additional 30 seconds until you have a creamy, smooth paste. It should have the texture of Play-Doh—smooth but not sticky, and fairly stiff.
-
If it seems too soft or sticky, add more powdered sugar as necessary until it's easy to work with.
-
Divide the candy in half, and add a few drops of orange food coloring to half the batch. Stir or knead it in until it's an even color.
-
Form each color of candy into a thin log, and twist them around each other several times until you get a swirled pattern.
-
Form the swirled candy into a thin tube, about 1 1/2-inch in diameter.
-
Wrap it well in cling wrap and twist the ends so that it stays in place.
-
One optional, but helpful trick, to keep your candy round on the bottom: cut a slit in an old cardboard paper towel tube, and put the candy inside. This will help keep the bottom from flattening as it sits in the refrigerator.
-
Refrigerate the candy for an hour, until it is very firm.
-
Once firm, use a large sharp knife to slice off rounds about 1/4-inch thick. You should get about 24 to 30 rounds from this recipe.
-
Place the white candy coating in a bowl, and microwave it in 30-second increments until melted and smooth, stirring after every 30 seconds to prevent overheating.
-
Cover a baking sheet with waxed paper or parchment paper.
-
Use a fork or dipping tools to dip a patty completely into the melted coating.
-
Once fully submerged, remove it from the bowl, and let the excess coating drip back into the bowl.
-
Set the dipped candy onto the prepared baking sheet, and while the coating is still wet, sprinkle the top with orange sparkling sugar or sprinkles.
-
Repeat the dipping process with the remaining patties. If they get too soft to dip, chill them briefly in the refrigerator until they’re firm again.
-
Once all the candies are dipped, refrigerate the tray briefly to set the coating, for about 15 minutes.
-
These candies can be kept in an airtight container in the refrigerator for up to a month. For the best taste and texture, serve them at room temperature.
Tip
- This recipe calls for citric acid, which adds a pleasant sourness. It can be found in many specialty baking stores and large grocery stores. We found ours in the bulk spices section of a nearby grocery store. It can be omitted, but the creams will have less of a realistic tanginess.
Nutrition Facts (per serving) | |
---|---|
121 | Calories |
6g | Fat |
16g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings: 24 to 30 | |
Amount per serving | |
Calories | 121 |
% Daily Value* | |
Total Fat 6g | 8% |
Saturated Fat 4g | 18% |
Cholesterol 6mg | 2% |
Sodium 14mg | 1% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 0g | 0% |
Total Sugars 16g | |
Protein 1g | |
Vitamin C 0mg | 0% |
Calcium 31mg | 2% |
Iron 0mg | 0% |
Potassium 45mg | 1% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |