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Mexican Orange Candy

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Ingredients
  Sugar 1 Cup (16 tbs)
  Boiling water 1⁄4 Cup (4 tbs)
  Sugar 2 Cup (32 tbs)
  Evaporated milk 1 Cup (16 tbs)
  Orange rind 1 Teaspoon, grated
  Nuts 1 Cup (16 tbs), chopped
  Salt 1 Pinch
Directions

Caramelize 1 cup sugar to a rich amber color; add boiling water and boil, stirring occasionally until caramel is entirely dissolved.
Add the 2 cups sugar, salt, and milk, and cook to soft ball stage (236° F.).
Just before candy is done, add orange rind.
Remove from heat and cool as for Chocolate Fudge.
Beat until candy begins to stiffen; then stir in nuts and drop by teaspoonfuls onto buttered waxed paper.
Makes 1 3/4 pounds.

Recipe Summary

Cuisine: 
Mexican
Course: 
Dessert
Method: 
Boiled
Ingredient: 
Orange

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