Irresistible Creamy Orange Caramels Recipe

The scent of simmering sugar and bright citrus zest always signals that the holidays have finally arrived in my kitchen. I make this Creamy Orange Caramels Recipe every year because the balance of rich butter and fresh fruit notes feels festive and unique.

Traditional caramel is wonderful, but the addition of orange extract transforms these chewy candies into something truly memorable. It is a simple way to bring a touch of sunshine to your winter baking list without complicated techniques.

What Makes This Creamy Orange Caramels a Keeper for Years to Come

You will appreciate how these candies stay soft and chewy for weeks when stored properly. This Creamy Orange Caramels Recipe yields a large batch, making it ideal for filling holiday tins or sharing with neighbors.

The texture strikes the ideal balance between firm enough to hold its shape and soft enough to melt on your tongue. I find that the citrus note cuts through the sweetness, preventing the candy from feeling too heavy or rich.

You do not need a culinary degree to master this confection since the steps are straightforward and forgiving. Even if you are new to candy making, this Creamy Orange Caramels Recipe guides you to a successful result with minimal stress.

If you enjoyed this citrus treat, you have to try my Cozy Orange Curd Recipe for another burst of sunshine. I also highly recommend the Cozy Strawberry Pretzel Tart Recipe when you need a dessert that balances sweet and salty flavors.

Everything You Need for Perfect Creamy Orange Caramels

Here is the list of pantry staples you will need to gather before you begin:

• Sugar: Provides the essential sweetness and structure for the candy base.
• Light corn syrup: Prevents crystallization and ensures the caramel remains smooth and chewy.
• Butter: Adds richness and dairy flavor that defines a high-quality caramel.
• Sweetened condensed milk: Creates the creamy texture and distinctive milky flavor profile.
• Orange extract: Delivers the concentrated citrus flavor that makes this recipe unique.
• Vanilla extract: Rounds out the flavors and adds a warm, aromatic background note.

My Method for Perfect Creamy Orange Caramels

I always start by preparing my workstation because candy making requires your full attention once the heat is on. Line an 11×7-inch baking dish with heavy-duty foil, allowing the ends to extend over the sides by at least one inch. Grease the foil generously with a teaspoon of butter to ensure the caramel releases easily later.

In a large, heavy-bottomed saucepan, combine the sugar, light corn syrup, and the remaining cup of butter. Place the pan over medium heat and bring the mixture to a boil while stirring constantly with a wooden spoon or heat-proof spatula. It is crucial to keep the mixture moving so the sugars dissolve evenly and do not scorch on the bottom of the pan.

Once the mixture reaches a boil, reduce the heat to medium-low to maintain a gentle bubble. Let it boil for exactly 4 minutes without stirring; this initial cooking phase helps set the structure of the syrup. After the 4 minutes are up, remove the saucepan from the heat entirely for a brief moment.

Gradually stir in the sweetened condensed milk, adding it in a slow, steady stream to incorporate it smoothly. Return the pan to the heat and cook, stirring constantly, until your candy thermometer reaches 244 degrees F (firm-ball stage). This process takes patience, but hitting the exact temperature is the key to achieving the perfect Creamy Orange Caramels texture.

Remove the pan from the heat immediately once the temperature is reached to prevent overcooking. Stir in the orange extract and vanilla extract, blending them quickly into the hot mixture. The aroma at this stage will be incredibly fragrant and buttery.

Pour the hot caramel mixture immediately into your prepared foil-lined dish. Do not scrape the bottom or sides of the saucepan, as the residue there might be sugary or slightly scorched, which could ruin the texture of your smooth candies. Let the dish stand undisturbed at room temperature for several hours until the caramel is completely firm and cool.

Once the block of caramel has set, use the foil overhangs to lift the entire slab out of the dish. Peel away the foil and place the caramel on a cutting board. Using a sharp, buttered knife, cut the block into small rectangular pieces, roughly 1.5 inches by 1 inch. Wrap each piece individually in wax paper, twisting the ends to seal in freshness.

My Best Tips for Perfect Creamy Orange Caramels

Use a high-quality candy thermometer and test it in boiling water beforehand to ensure accuracy. Even a few degrees of difference can change your Creamy Orange Caramels Recipe from soft and chewy to hard and brittle.

Avoid scraping the sides of the pan when you pour the finished caramel into the mold. The syrup on the sides often crystallizes, and mixing it in results in a grainy texture rather than a smooth melt.

I recommend using a buttered knife or even kitchen shears to cut the cooled caramel slab. If the knife starts to stick, simply wash it with warm water and re-butter it to keep your Creamy Orange Caramels neat and uniform.

How to Serve This Creamy Orange Caramels

I love placing these wrapped candies in decorative jars or tins to give as thoughtful homemade gifts. The twist of wax paper gives them a nostalgic, old-fashioned candy shop look that everyone finds charming.

You can also serve them unwrapped on a dessert platter alongside chocolate truffles or butter cookies. The bright citrus flavor of this Creamy Orange Caramels Recipe provides a nice contrast to darker, richer chocolates.

I love seeing what you make, so please tag me on Pinterest when you try this recipe!

Creamy Orange Caramels Recipe

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• Author: Amelia Bryan
• Total Time: 47 min
• Yield: 80 pieces
• Diet: Gluten Free

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Description

Soft, chewy homemade caramels infused with bright orange extract and rich butter for a festive holiday treat.

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Ingredients

• 2 cups granulated sugar
• 1 cup light corn syrup
• 1 can (14 ounces) sweetened condensed milk
• 1 cup butter, plus 1 teaspoon for greasing
• 1 teaspoon vanilla extract
• 1 teaspoon orange extract

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Instructions

1. Line an 11×7-inch dish with foil, extending the foil over the edges, and grease with 1 teaspoon of butter.
2. Combine sugar, corn syrup, and 1 cup of butter in a heavy saucepan over medium heat.
3. Bring the mixture to a boil while stirring constantly, then reduce heat to medium-low and boil without stirring for 4 minutes.
4. Remove from heat briefly and gradually stir in the sweetened condensed milk.
5. Return to heat and cook while stirring until a candy thermometer reads 244°F (firm-ball stage).
6. Remove from heat and stir in the orange and vanilla extracts.
7. Pour immediately into the prepared dish without scraping the pan sides.
8. Allow to stand at room temperature until firm.
9. Lift the candy out using the foil, remove foil, and cut into pieces with a buttered knife.
10. Wrap individual caramels in wax paper.

Notes

Do not scrape the bottom of the saucepan when pouring, as this can introduce crystallized sugar into the smooth caramel.

• Prep Time: 12 min
• Cooling Time: 3 hr
• Cook Time: 35 min
• Category: Candy
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 piece
• Calories: 69
• Sugar: 11g
• Sodium: 27mg
• Fat: 3g
• Saturated Fat: 2g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 8mg

Keywords: creamy orange caramels, homemade caramel recipe, citrus candy, holiday sweets, soft caramels