Dark Chocolate Caramel Orange Candies
Indulge in the perfect harmony of rich dark chocolate, luscious caramel, and zesty orange with these handcrafted Dark Chocolate Caramel Orange Candies. This gourmet-inspired treat features a smooth, buttery caramel infused with fragrant orange zest and extract, layered between velvety dark chocolate for an irresistible flavor combination. A sprinkle of sea salt adds a touch of elegance, balancing the sweetness with a savory twist. Ideal for gifting, holiday celebrations, or simply satisfying your sweet tooth, these candies are surprisingly easy to make at home with just a few pantry staples. Whether crafted in molds for a polished finish or cut into rustic squares, these bite-sized delights offer a luxurious homemade confectionery experience. Perfect for lovers of chocolate and citrus, this recipe is sure to become a favorite!
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Ingredients
- 200 grams Dark chocolate (70% cocoa or higher), chopped
- 150 grams Granulated sugar
- 120 ml Heavy cream
- 50 grams Unsalted butter
- 1 tablespoon Honey
- 2 teaspoons Orange zest
- 1 teaspoon Orange extract
- 1 teaspoon Sea salt flakes
- 1 teaspoon Coconut oil (optional, for thinning chocolate)
Directions
Step 1
1. Line a small baking tray or candy mold with parchment paper or lightly grease it to prevent sticking.
Step 2
2. To make the caramel filling, heat the granulated sugar in a heavy-bottomed saucepan over medium heat, stirring constantly with a heat-resistant spatula until it melts and turns a deep amber color. Be careful not to burn it.
Step 3
3. Once melted, reduce the heat to low and carefully whisk in the heavy cream, followed by the butter, honey, and orange zest. The mixture will bubble vigorously, so proceed cautiously.
Step 4
4. Continue stirring the mixture over low heat for 2–3 minutes until it thickens slightly and becomes glossy. Remove from heat and stir in the orange extract and a pinch of sea salt. Allow the caramel to cool to room temperature.
Step 5
5. Melt the chopped dark chocolate in a heatproof bowl over a pot of simmering water (double boiler method) or in the microwave in 20-second bursts, stirring frequently. If desired, stir in the coconut oil to make the chocolate smoother and easier to handle.
Step 6
6. Spoon a small layer of melted chocolate into the prepared tray or molds, spreading it evenly to coat the base. Place in the freezer for 5 minutes to set.
Step 7
7. Once the chocolate base is firm, add a dollop of cooled caramel onto each piece, leaving a small gap around the edges to prevent overflow.
Step 8
8. Top the caramel layer with another spoonful of melted chocolate, spreading it to seal the caramel layer completely. Tap the tray or molds gently on the counter to remove any air bubbles.
Step 9
9. Sprinkle a few sea salt flakes on top of each candy for a finishing touch, if desired.
Step 10
10. Refrigerate the candies for 30 minutes or until fully set. Once firm, pop them out of the mold or cut them into bite-sized pieces if using a tray.
Step 11
11. Serve immediately or store the candies in an airtight container in the fridge for up to 2 weeks.
Nutrition Facts
| Serving size | (564.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2651.4 |
| Total Fat 172.7g | 0% |
| Saturated Fat 101.9g | 0% |
| Cholesterol 230.7mg | 0% |
| Sodium 2027.7mg | 0% |
| Total Carbohydrate 263.3g | 0% |
| Dietary Fiber 23g | 0% |
| Total Sugars 217.6g | |
| Protein 16.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 164.4mg | 0% |
| Iron 24.1mg | 0% |
| Potassium 1473.4mg | 0% |
Source of Calories