White Chocolate Cranberry Pistachio Orange Bites
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- 2 - 20 oz
- pkgs vanilla candy coating (such as candyquick)
- 2 1/2 c
- dried cranberries
- 1 c
- shelled, pistachios
- 1/4 c
- candied orange peel, small dice
1If using paper candy cups, set cups out onto a rimmed cookie sheet; set aside. Measure out cranberries, pistachios and orange peel; set aside.
2Break up and place vanilla coating in top of a double boiler. Over low heat begin to melt coating, stirring often. Do not let steam or water come in contact with the vanilla coating. Do not let the water in bottom of pan come to a boil.
3Once coating is melted, stir in cranberries, pistachios and orange peel. Stir until throughly combined. Remove top pan from bottom pan, using a small bowled spoon (I like using 2 iced tea spoons) scoop a small amount and drop into paper candy cups. Candy can be refridgerated to set candy. Bring to room temperature for 30 minutes before removing lid or any covering.
My candy firmed up before I was finished spooning into cups. Store in air tight container with waxed paper between layers.