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!
- 2 tablespoons unsalted butter (at room temperature)
- 2 cups powdered sugar
- 2 tablespoons cream (or milk)
- 1 teaspoon orange extract
- 1/2 teaspoon vanilla extract
- Optional: 1/4 teaspoon citric acid (see Note below)
- 1 to 2 drops orange food coloring
- 1 pounds white candy coating
- Optional: orange sparkling sugar or sprinkles
- 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.
Note: 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 mine in the bulk spices section of a nearby grocery store. It can be omitted, but the creams will have less of a realistic tanginess.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|