Mexican Orange Drops
Yield
2 dozenPrep
20 minCook
20 minReady
2 hrsLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
evaporated milk
|
|
| 3 | cups |
sugar
|
|
| ¼ | cup |
orange juice
boiling |
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
orange zest
grated |
*
|
| 1 | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
evaporated milk
|
|
| 7.1E+2 | ml |
sugar
|
|
| 59 | ml |
orange juice
boiling |
|
| 1.3 | ml |
salt
|
|
| 1 | x |
orange zest
grated |
*
|
| 237 | ml |
nuts
chopped |
|
Directions
Heat milk in double boiler.
Melt 1 cup of the sugar in heavy saucepan.
When the sugar is brown, add the hot orange juice, and then the hot milk.
Stir in the rest of the sugar and the salt.
Bring to a boil and cook covered for 3 minutes, then uncover and cook over low heat, without stirring, to the softball stage.
Remove from heat and add the orange zest.
Cool. Beat until creamy, and stir in the nuts.
Roll into balls and let harden on foil.
