Chocolate Caramel Pumpkins

Directions

1. Place the finely chopped milk chocolate or chocolate chips into a microwave-safe bowl.
2. Microwave on high in 15- to 30-second bursts, stirring thoroughly between each, until completely melted and smooth.
3. Let the melted chocolate cool until it reaches 90-92°F, checking with a thermometer.
4. Add the Dulce de Leche and stir just until combined, being careful not to overmix or the fudge may become greasy.
5. Wrap the mixture tightly in plastic wrap and let it rest at room temperature for at least 30 minutes.
6. Unwrap the fudge and knead it with your hands for about 30 seconds until it becomes smooth and pliable.
7. Divide the caramel chocolate fudge into 9 equal pieces, setting aside a heaping tablespoon for the stems.
8. Roll each of the 9 pieces into a ball, then flatten them slightly into a pumpkin shape, and press a small indentation in the center of the top.
9. Use a knife to carve shallow grooves from the indentation down to the bottom of each pumpkin.
10. Gently widen the grooves with the back of the knife to create a more defined pumpkin appearance.
11. Divide the reserved fudge into 9 tiny pieces and roll each into a short log shape to form the stems.
12. Pour the orange candy melts (or orange-colored white candy melts) into a microwave-safe bowl.
13. Microwave on high for 40 seconds, then remove and stir.
14. Microwave on high for another 30 seconds, then let the bowl sit in the microwave for 1 to 2 minutes.
15. Take the bowl out and stir the melts vigorously until smooth.
16. If needed, heat in additional 10- to 15-second increments, stirring after each, until fully melted and fluid.
17. Line a baking sheet with parchment paper or a silicone mat (like a Silpat).
18. Spread a thin layer of the melted orange candy coating onto the bottom of each chocolate pumpkin.
19. Allow the bottom coating to harden completely.
20. Dip a pumpkin into the orange candy melts, ensuring it's fully covered, then lift it out using a fork.
21. Tap the fork against the side of the bowl several times to let excess coating drip off.
22. Make sure to clear any extra candy melts from the indentation on top of the pumpkin.
23. Place the coated pumpkin on the prepared baking sheet.
24. Press one of the reserved fudge stems into the indentation while the coating is still soft.
25. Repeat steps 20-24 until half of the pumpkins are dipped and stemmed.
26. Refrigerate the sheet for about 10 minutes until the coating is set.
27. Reheat the remaining candy coating in the microwave in 10- to 15-second bursts, stirring between, until it's fluid again.
28. Continue dipping the rest of the pumpkins and attaching their stems.
29. Chill the finished pumpkins in the refrigerator until the coating is fully firm.
30. Let the pumpkins sit at room temperature for at least 30 minutes before packaging or serving.