- Dipping Chocolate (to melt for shell)
- Corn Chex
- chocolate chips
- 1 sm carton whipping cream
- about 15 drops DoTERRA Wild Orange Essential Oil
- 2 cups white sugar
- 1 cup packed brown sugar
- 1 cup corn syrup
- 1 cup evaporated milk
- 1 pint heavy whipping cream
- 1 cup butter
- 1 1/4 teaspoons vanilla extract (add after off heat)
Okay these were pretty easy to do. My 13 year old daughter made them!
First, make the caramel by dumping everything into a LARGE pot (it will expand) and cook on HIGH until it comes to 250 degrees F. Pour onto Cookie sheet with parchment paper, or silicone and let cool completely in fridge.
Second, make the ganache filling by melting over med heat on stove. Let cool then add in the Wild orange essential oil. Taste it, make sure you can sense enough of the orange. You can kick it up a notch with orange zest!
Third, melt down the dipping chocolate (I don't really worry about tempering these because they have no preservative and will say fresh for about a week in the refrigerator... (if they last that long!) :D
Find a mold, any kind, I used a flower one from IKEA, it was only $2
Make sure the melted chocolate covers all the details in the mold. (use your clean finger if you have to)
Put in freezer to harden. (about 5 minutes)
Add the ganache filling about 1/2 way, put caramel covered chex in the middle, or a nut if you prefer
the fill the remainder with the ganache, and place in freezer again.
Spread chocolate onto parchment paper in an even coating and then place over the top of the chocolates to form the bottom. (best way to do it that makes it even!)
Freeze again. Five glorious minutes later you may eat to your eharts content.
I like them room temperature, but don't leave all of them out since they do have dairy products in them!
P.S. You will have TONZ of extra caramel!! Next time I will put orange oil in the caramel too! Cuz it's so delicious to eat on it's own! Then you can wrap them into cut up pieces of wax or parchment paper! :D