Orange Cream Candy
Indulge in the nostalgic sweetness of homemade Orange Cream Candy, a delightfully creamy and citrusy treat that's perfect for any occasion. This simple yet elegant recipe combines the rich flavors of real butter, heavy cream, and a touch of orange extract for a burst of zesty goodness in every bite. The candy’s vibrant hue, achieved with a hint of orange food coloring, makes it as visually appealing as it is delicious. Crafted with precision using a candy thermometer to reach the perfect soft-ball stage, the result is a smooth, melt-in-your-mouth texture. Finished with a light dusting of powdered sugar and cornstarch to prevent sticking, these candy squares are ideal for gifting, party favors, or simply savoring at home. Quick to prepare in just 35 minutes and yielding 24 pieces, this recipe is a must-try for fans of handmade confections and citrus flavors!
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 2 cups Granulated sugar
- 0.5 cup Heavy cream
- 0.25 cup Light corn syrup
- 1 teaspoon Orange extract
- 4 drops Orange food coloring
- 1 cup Powdered sugar
- 2 tablespoons Cornstarch
Instructions
Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the paper with butter. Set aside.
In a medium, heavy-bottomed saucepan, combine the butter, granulated sugar, heavy cream, and light corn syrup.
Heat the mixture over medium heat, stirring frequently, until the sugar dissolves completely.
Attach a candy thermometer to the side of the saucepan and bring the mixture to a boil. Stir occasionally to prevent scorching.
Cook until the mixture reaches 240°F (soft-ball stage). This will take about 10-12 minutes. Avoid stirring in the last few minutes to help the candy set properly.
Once it reaches 240°F, immediately remove the saucepan from the heat.
Stir in the orange extract and orange food coloring until fully incorporated.
Quickly pour the hot mixture into the prepared baking pan, spreading it evenly with a heatproof spatula.
Let the candy cool at room temperature for about 2 hours, or until fully set.
In a small bowl, combine the powdered sugar and cornstarch. Dust your cutting board with this mixture to prevent sticking.
Carefully remove the candy from the pan using the parchment paper overhang and place it onto the dusted surface.
Using a sharp knife, cut the candy into 1-inch squares or desired shapes.
Lightly dust the candy pieces with the powdered sugar and cornstarch mixture to prevent them from sticking together.
Store the orange cream candies in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
3041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.0 g | 113% | |
| Saturated Fat | 52.0 g | 260% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 244 mg | 81% | |
| Sodium | 60 mg | 3% | |
| Total Carbohydrate | 581.3 g | 211% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 563.9 g | ||
| Protein | 0.4 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 15 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
