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Orange Creams recipe

Using canape cutters, cut these yummy orangecreams into festive shapes.

Recipe: Orange Creams

2 1/4 to 2 1/2 cups powdered sugar
1 tablespoon grated orange peel
3 teaspoons frozen orange juice concentrate
Additional powdered sugar for rolling

  • Line a baking sheet with buttered waxedpaper; set aside.
  • Combine 2 1/4 cups powdered sugar, orangepeel and orange juice concentrate in mixing bowl, adding moresugar if needed to make a stiff dough.
  • Form dough into ball; wrap in plasticwrap. Refrigerate 30 minutes.
  • Roll out dough to 1/4-inch thickness ona surface dusted with powdered sugar. Cut into 1 1/2-inch shapes(canape cutters work well). Arrange on prepared baking sheet.Refrigerate, uncovered, overnight. Store in refrigerator in tightlysealed container between layers of waxed paper.

    Makes about 1 pound candy.

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  • Comments



    The method for making these mint chocolates is exactly the same as for making other fondant filled chocolates, so I thought I might as well whip up a few strawberry and orange creams too. I ve sadly not been able to make my favourite fondant filled chocolate the coffee cream, as I didn t have any coffee flavouring. I tried using regular coffee but the flavour wasn t strong enough to notice it was there, so I need to keep an eye out for something more concentrated.


    I recently shared my recipe for caramel filled milk chocolates  and to get some inspiration for what to make next I asked for suggestions in my Facebook page . The one I decided to go for was dark chocolates filled with mint fondant.

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