Mexican Orange Fudge
Slowly and carefully pour the boiling water into the caramelized sugar, and stir to mix. Add the remaining sugar, creamer and salt. Cook over medium heat, and stir until all ingredients are mixed and mixture comes to a boil. Without stirring, cook until mixture reaches 238°F on a candy thermometer.
Remove from heat and cool to lukewarm (pan bottom is barely warm to the touch).
Beat until candy loses its gloss and holds its shape. Fold in grated orange peel and nuts. Spread in a buttered 8-inch square dish, and cut into squares. Makes about 4 dozen pieces.
Recipe editor Patricia Mitchell
Online Since 1997
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