If you’re a fan of orange Creamsicles™ and love sweet treats, these cute little candy pops are perfect for you!
Each tiny pop has a creamy vanilla candy center and is coated in orange-flavored candy coating. They look and taste like a Creamsicle™, but they’re bite-sized and don't have to be kept in the freezer.
This recipe for these fun sweets was inspired by Elizabeth LaBau's Orange Creamsicle™ Patties recipe.
To create these pops, you first need to make some vanilla cream candy. It's super simple to do: Just mix together softened butter, powdered sugar, cream and some vanilla. It goes really quickly in a food processor, but you can do it with a mixer (or even by hand).
Mix the ingredients until it comes together in a ball. If necessary, knead in some powdered sugar, a small amount at a time, until the candy feels smooth and is no longer sticky.
Liberally dust a non-stick silicone mat or a cutting board with powdered sugar, then roll out the candy into a 7x4-inch rectangle about 3/8 inch thick.
Cut the candy in half lengthwise, then into 14 1x2-inch rectangles.
Pop into the refrigerator for about 20 minutes until the candy is firm enough to hold its shape when picked up. Remove from the fridge and peel the pieces apart. Then cut off one short edge in a curved shape. You can use an oval cookie cutter or a knife. Take all the scraps and either enjoy a little snack or make two more rectangles.
Cut 8 small craft sticks in half and make sure the cut edges are smooth. Then insert the cut ends into the flat ends of the candy centers, creating what looks like white ice pops.
Now the candy needs to dry out a bit before you can easily dip them in candy coating. I suggest leaving them to air dry for an hour, then flipping them over and allowing them to dry for another hour.
When the pops are ready, you can melt your orange candy melts. Pour the candy wafers into a microwave-safe bowl and heat for 30 second increments, stirring after each, until melted. Then stir in the orange candy oil and you’re ready to dip!
One at a time, dip a candy pop into the orange coating, submerging it completely.
Lift the pop out of the bowl and allow the excess to drip off.
Set the pop on a parchment paper-lined baking sheet. I suggest dipping a few pops then placing them in the freezer to harden. You can continue to dip, placing new pops on another baking sheet. Freeze the pops for about 5 minutes, just until the candy coating hardens. If you dip them all before freezing them, the orange candy will develop white streaks and spots. Also, if they stay in the freezer for too long they’ll become sticky.
Allow the candies to get to room temperature before serving.