|Sugar||3 Cup (48 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Undiluted evaporated milk||1 Cup (16 tbs)|
|Grated orange peel||2 Teaspoon|
|Chopped walnuts||1 Cup (16 tbs)|
Put 1 cup sugar into a heavy, light colored skillet and stir over medium heat with a wooden spoon until sugar is melted.and caramelized (cooked to a golden brown color).
Add water and stir until sugar is completely dissolved.
Add remaining sugar, milk, and salt.
Cook over low heat, stirring until mixture begins to boil.
Cook, stirring frequently, to 230Â°F on candy thermometer (soft ball stage).
Remove from heat.
Cool to lukewarm; do not stir.
Meanwhile, lightly butter an 8 inch square pan.
Add grated peel and nuts to lukewarm mixture.
Beat until candy loses gloss and holds its shape when dropped from a spoon.
Press into buttered pan and cool.
Cut into small squares.