Chocolate Caramel Filled Pumpkins (makes 8-10 small pumpkins)
14 ounces milk chocolate
1 (13.4 ounce) can Dulce de Leche (caramel)
12 ounces orange or white confectionery coating / Candy Melts
optional: orange, red, green candy coloring
optional: Lorann Pumpkin Oil (pumpkin pie flavored oil)
Special Supplies Needed:
baking sheet lined with parchment paper or a Silpat
Finely chop milk chocolate. Open can of Dulce de Leche.
Roll into balls.
Flatten slightly and make an indentation in the center.
Use the back of the knife to widen the groves for a more defined pumpkin shape.
Divide the reserved modeling chocolate into 8-12 pieces and roll them into short logs for the pumpkin stems.
Pour confectionery coating into a microwave safe bowl. Heat on high for 40 seconds.
Stir, even though the wafers will not look like they’ve melted at all.
If you want deeper colored pumpkins, add some orange candy coloring. For a true pumpkin color, add a drop of green and a drop of red. Add more as needed until you get the desired shade. You can change the color as you work, so that you have pumpkins with different shades of orange.
Now is also the time to add Pumpkin oil, if you’d like. Add a few drops, then taste. Add more until you like the flavor.
Once your candy coating is melted, you are ready to dip you chocolate caramel pumpkins. Line a baking sheet with parchment paper or a Silpat, non-stick liner.
Drop one chocolate caramel pumpkin into your orange coating.
Use a fork to press the pumpkin down into the candy coating.
Completely submerge the pumpkin in the coating.
Use the fork to lift the pumpkin out of the candy coating.
Set the candy coated pumpkin on your lined baking sheet.
Serve at Thanksgiving or Halloween as dessert or wrap in clear cellophane bags and give as gifts. Store in an airtight container. These will keep well for at least a month.
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