Vanilla Cream Centers:
2 tablespoons butter, softened
2 cups powdered sugar, plus more if needed
2 tablespoons heavy whipping cream or milk
3/4 teaspoon pure vanilla extract
Orange Candy Shell:
8 oz. orange colored confectionery coating/candy melts
1/4 teaspoon orange flavored candy oil
8 small wooden craft sticks
Combine butter, powdered sugar, cream, and vanilla extract in the bowl of a food processor or in a mixing bowl. Mix until it comes together into a ball. Knead in extra powdered sugar if needed until dough is smooth and no longer sticky.
Dust a non-stick silicone mat or a smooth cutting board with powdered sugar. Roll candy out into a 7- x 4-inch rectangle about 3/8-inch thick. Cut in half lengthwise, then cut into 14 x 2-inch rectangles. Refrigerate for 20 minutes. Remove and separate the rectangles.
Cut one end of each rectangle into a curved edge and flatten just a bit to create a Creamsicle™ shape. Rework the scraps and make two more Creamsicle™ candies. Allow the pieces to dry for 1 hour, then flip over and allow them to dry for another hour.
Cut small wooden craft sticks in half, making sure the edges are smooth. Insert the cut end of a craft stick into the flat edge of a vanilla cream candy. Repeat.
Pour orange confectionery coating wafers into a microwave safe bowl. Heat on high for 30-second increments, stirring after each, until melted. Stir in orange oil. Dip vanilla cream candies in the melted orange candy coating, then set on a parchment-lined baking sheet. Pop in the freezer until candy hardens, about 5 minutes.
Remove and let them get to room temperature before serving.