The beauty of this recipe is that it’s so versatile… you can do any flavor profile you want!
Swap out the white chocolate for peanut butter chips… flavor the hard candy banana? Who knows? You choose!
But for now, we’ll stick with good ol’ reliable orange cream.
Why yes, we HAVE been publishing a lot of orange cream inspired recipes lately, thanks for noticing! Partly because orange is such a wonderful flavor to build off when it comes to candy and confections, but mostly because it’s one of the very few sweet flavor profiles that Spencer actually enjoys. Orange is his favorite.
This candy delivers some serious yumminess in a very fun and convenient way: You could easily serve these at a kids birthday party (or an adult one- I for one, think birthday parties for us grown-ups are underrated and not many adults celebrate like they should!), or even stuff them in your gift basket during the Holiday’s! There is one thing for sure, when the recipe says “Old Fashioned” it’s either one of two things: simple and easy to make… or deliciously nostalgic- this one falls under both, I think!
I got the idea for this recipe because Spencer brought home $30 worth of candy from work one day earlier this year, saying he had to buy it because one of his coworker’s kids was selling it for some competition and man, oh man, he CANNOT say no to itty-bitty humans! Luckily for him, the candy was superb, and there was a lot of it. Which is good, because $30 for some candy is usually only acceptable when you happen across a Jelly Bean Dispenser and they have all the Juicy Pear Jelly Beans you could ever want! Okay, while these weren’t jelly beans, they did provide some delicious key-lime and lemon comfort… needles to say, I was pretty happy with his purchase. BUT I knew that once the candy was gone, I had to recreate it with my own flavors and make sure that it wasn’t going to cost me $30 the next time I was craving some!
What you will need for the Hard Candy:
- Granulated Sugar
- Light Corn Syrup
- LorAnn Orange Candy oil (or any flavor you want! I’ll keep saying it- I prefer LorAnn candy oils, but if you can only find extracts, that would do just fine.)
- Orange Gel-Based Food Coloring
- Candy Thermometer
- Silicone Baking Mat
- Mortar and Pestle (or rolling pin- you need something to crush the hard candy)
- Mesh-Sieve, Sifter, or Slotted Spoon
For the White Chocolate Bark:
- White Chocolate Chips
- Crisco or Shortening
- LorAnn Orange Candy oil
- Thin Aluminum Foil Pan (2)
When you spread out your hard candy on your silicone baking mat (or lightly buttered pan) you want to get it pretty thin. If you have thicker pieces of candy, you won’t be able to get the small pieces pictured below. Larger pieces would make it more difficult to eat and take away from the overall experience of the bite of candy.
Old Fashioned White Chocolate Candy
- Candy Thermometer
- Silicone Baking Mat
- Large, Shallow Aluminum Foil Pan
- Mortar and Pestle (or rolling pin)
- Mesh Sieve/Sifter or slotted spoon.
- 1 cup Granulated Sugar
- 1/3 cup Light Corn Syrup
- 3/8 cup Water (or 3 ounces)
- 2 tsp LorAnn Orange Candy Oil 1 tsp for the hard candy, and 1 tsp for the white chocolate
- 4 drops Orange Gel-Based Food Coloring
- 1 1/2 cups White Chocolate Chips
- 1/2 cup Crisco or Shortening
- In a medium saucepan, add your sugar and water and stir to combine. Add your light corn syrup and mix together, turning the burner on to medium heat. Continue to stir until all the sugar is dissolved.
- Once the sugar is dissolved, insert your candy thermometer and turn your heat up to medium-high. Without stirring, let the mixture come to 250 degrees Fahrenheit, this may take a few minutes.
- Once the mixture reaches 250 degrees Fahrenheit, add your food coloring (I used about 4 drops) but DO NOT STIR. The bubbles from the boiling sugar will naturally incorporate all of your color. Let the mixture continue to cook until it reaches 300 degrees Fahrenheit.
- Immediately remove the saucepan from the heat once the temperature reaches 300 degrees Fahrenheit, and let sit for a 30 seconds or until the bubbles calm down, then add in 1 tsp of candy oil and stir to combine (the mixture will sizzle for a bit- that's okay, it's supposed to)! If you add the candy oil immediately after removing from the heat, you're going to create a ton of steam which could be painful.
- Once the candy oil is incorporated (do you smell that? mmmmm!!) pour onto your silicone baking mat (or lightly buttered sheet pan) and spread it out relatively thin-working quickly! Once the candy is out of the saucepan, it will start to harden within seconds. Set aside to cool and harden.
- Once your candy is hardened, break apart into small pieces and add to a mortar and pestle and break the candy up into tiny pieces (this is where you can use a rolling pin- it gets messy, so cover your candy with a towels and smash the pieces with your pin). This is about the size you're looking for. Transfer the contents into your mesh-sieve (or alternative) and sift out the "candy-dust." Once all the candy is broken and sifted, set aside.
- In a microwaveable bowl, add your white chocolate chips and set aside.
- In another microwaveable bowl, melt your shortening in the microwave until liquid-y. Pour over your white chocolate chips and put that mixture back in the microwave. Heat in 30-second intervals making sure to stir in between until fully incorporated. You are looking for slightly runny chocolate. Add in 1 tsp of the candy oil, and mix until fully combined.
- Add 1 cup of the crushed-up candy pieces to the chocolate chips and mix thoroughly. Pour mixture into your prepared Aluminum Foil Pans (see below) and spread out to all the edges. You may want to use two pans, as you want to keep the bark relatively thin for easier snacking!
- Stick the pan in the freezer for one hour, or until hardened, then break pieces out of the pan and enjoy! I drizzled some orange colored chocolate chips over the top of mine for decoration, but ended up liking it's natural look better. Decorate however you'd like!
- You may wish to lightly butter your aluminum pans and dust with powdered sugar to help with the de-molding of your candy. If you don't care how your pieces come out, you do not need to do this.