cups granulated sugar
cups light corn syrup
cup orange juice concentrate, thawed
stick softened butter, cut into pieces
cup chopped candied orange peel, plus extra for decoration
ounces (1.5 cups) chopped chocolate or chocolate chips
Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray. 2. In a medium saucepan, combine the sugar, salt, corn syrup, and orange juice concentrate. Bring the mixture to a boil, stirring constantly. 3. Once boiling, insert a candy thermometer and continue to boil the candy, stirring occasionally, until it reaches 230. Add the softened butter and the cream gradually, so that the boiling does not stop, and continue to stir occasionally. Continue cooking the candy until it reaches 265 degrees. 4.Once the correct temperature is reached, remove the pan from the heat and stir in the chopped orange peel. Once the candy is well-combined, pour the caramel into the prepared pan. Allow the caramels to set at room temperature for several hours, or overnight. 5. Once set, cut the caramels into small squares. If you are omitting the chocolate step, they can be served immediately, or wrapped individually in waxed paper or cellophane to store or give as gifts. 6. To dip the caramels in chocolate, place the chocolate in a large microwave-safe bowl. Microwave to melt the chocolate, stirring after every minute to prevent scorching. 7. Allow the chocolate to cool slightly, then dip individual pieces into the chocolate using dipping tools or two forks. While the chocolate is still wet, place a sliver of candied orange peel on the top as a decoration. Place the dipped pieces on a foil-lined baking sheet, and allow them to set in the refrigerator. 8.Store chocolate-dipped caramels in an airtight container in the refrigerator.