Indulge your senses with a culinary journey into the realm of Orange Caramel and Praline Passion, where sweet and tangy flavors dance upon your palate. Embark on a delectable adventure, starting with the Orange Caramel Sauce, a symphony of citrusy brightness and velvety smoothness, perfect for drizzling over pancakes, waffles, or ice cream. Next, discover the Praline Passion, a symphony of textures and flavors, featuring a crisp praline crust, a luscious orange caramel filling, and a delicate whipped cream topping. And for those who seek a touch of extravagance, the Fondant au Chocolat, a rich and decadent chocolate lava cake, awaits your indulgence. Each recipe is a masterpiece, crafted with precision and passion, promising an unforgettable culinary experience.
Here are our top 4 tried and tested recipes!
CREAMY ORANGE CARAMELS
Each Christmas I teach myself a new candy recipe. Last year I started with my caramel recipe and added a splash of orange extract for fun. This year I just might try buttered rum extract. -Shelly Bevington-Fisher, Hermiston, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 pounds (80 pieces).
Number Of Ingredients 6
Steps:
- Line an 11x7-in. dish with foil, letting ends extend over sides by 1 in.; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes., Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm., Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into scant 1-1/2x1-in. pieces. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 69 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 27mg sodium, Carbohydrate 11g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
ORANGE PRALINES
Pralines with just a subtle hint of orange -a different twist to a timeless classic. I lay a piece of waxed paper on top of a kitchen towel on my table and drop the pralines by the spoonful on top of the waxed paper. I find it's easier to pick them up this way and less likely to break.
Provided by Luby Luby Luby
Categories Candy
Time 50m
Yield 24 Pralines
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Spread pecans on baking sheet and lightly toast for about 7-10 minutes.
- Remove from oven and set aside.
- In large saucepan combine sugar, half and half, salt, butter and corn syrup.
- Cook over medium heat stirring constantly until mixture reaches 235 degrees on candy thermometer.
- Add orange juice and zest and cook until it again reaches 235 degrees.
- Remove from heat, add vanilla and stir for 1 minute.
- Add pecans and stir briefly.
- Working rather quickly drop by spoonfuls onto waxed paper.
- Store in covered container.
Nutrition Facts : Calories 167.9, Fat 9.5, SaturatedFat 2.3, Cholesterol 7.9, Sodium 42.8, Carbohydrate 21.4, Fiber 1.2, Sugar 17.8, Protein 1.2
ORANGE CARAMEL SAUCE WITH ALMOND PRALINE
Categories Condiment/Spread Milk/Cream Citrus Dairy Nut Dessert Christmas Orange Almond Winter Edible Gift Bon Appétit
Yield Makes 2 cups
Number Of Ingredients 8
Steps:
- Brush cookie sheet with oil. Stir first 3 ingredients in heavy large saucepan over medium heat until sugar dissolves. Cook without stirring until mixture turns deep amber, occasionally swirling pan and brushing down sides with pastry brush dipped into water, about 15 minutes (mixture will bubble vigorously). Remove from heat. Carefully pour half of caramel into heavy small saucepan. Working quickly, place small saucepan over medium heat; add nuts and stir until coated. Pour out nut mixture onto prepared cookie sheet, spreading evenly. Set aside.
- Add cream and butter to remaining hot caramel mixture in large saucepan. Boil until smooth and slightly thickened, whisking often, about 5 minutes. Add orange peel. Transfer sauce to jar; cool. Cool praline completely and chop. (Praline and sauce can be made 2 weeks ahead. Cover separately chill. Bring both to room temperature before using.)
LOUISIANA CARAMEL PRALINES
I know there are a lot of praline recipes already posted, but I couldn't find this one & suspect there could hardly be 1 more authentic than a recipe straight from the *River Road Recipes* cookbook published by the Junior League of Baton Rouge. Mrs. C.E. Phillips was acknowledged as the source of the recipe, but no times or yield were given. I have guesstimated them w/a *heavy accent on the guess* part of the word, but the real bottom line is the yield depends on the size you choose to make & how you view the # of servings. *Enjoy*
Provided by twissis
Categories Candy
Time 25m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Place 2 cups sugar & milk in a lrg saucepan. Cook slowly, stirring often.
- At the same time, put other cup of sugar in a 2nd saucepan on low heat & stir till melted.
- Pour 2nd mixture slowly into the sugar & milk that should be read to boil & stir while adding.
- Cook slowly till a firm ball forms when dropped into cold water (238°) & remove from heat.
- Add vanilla, pecans & butter. Stir till mixture begins to thicken.
- To avoid sticking as experienced by the 1st reviewer using waxed paper which was given as an option -- drop by spoonfuls in desired size onto a lightly sprayed baking sheet or buttered cookie sheet (candies should set up immediately).
Nutrition Facts : Calories 132.3, Fat 6.6, SaturatedFat 1.2, Cholesterol 3.7, Sodium 13.2, Carbohydrate 18.4, Fiber 0.7, Sugar 17, Protein 1.2
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid any scrambling.
- Use a heavy-bottomed saucepan: This will help to prevent the sugar from burning.
- Be patient: Making caramel takes time. Don't try to rush the process or you'll end up with a burnt mess.
- Use a candy thermometer: This will help you to ensure that the sugar reaches the correct temperature.
- Be careful: Hot caramel can cause serious burns. Always use caution when handling it.
Conclusion:
The recipes in this article are all delicious and impressive desserts that are perfect for any occasion. With a little patience and care, you can easily make them at home. So next time you're looking for a special dessert, give one of these recipes a try. You won't be disappointed.
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