Mexican Orange Fudge
Golden color and rich flavor is achieved by the caramelization of the sugar, and the addition of orange rind.
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
sugar
ivided |
|
| ¼ | cup |
water
boiling |
|
| 1 | cup |
non-dairy liquid coffee cream
|
* |
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
orange zest
grated |
|
| 1 | cup |
pecans
or walnts, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
sugar
ivided |
|
| 59 | ml |
water
boiling |
|
| 237 | ml |
non-dairy liquid coffee cream
|
* |
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
orange zest
grated |
|
| 237 | ml |
pecans
or walnts, chopped |
|
Directions
Melt 1 cup sugar in a heavy 3-quart saucepan, stirring constantly so it does not burn.
Very carefully, add boiling water to mix.
Add remaining sugar, coffee cream, and salt.
Place over medium heat and stir until all ingredients are blended together and mixture boils.
Cook to 238 degrees F. without stirring.
Remove from heat and cool to lukewarm.
Beat until candy loses its gloss and holds its shape.
Fold in grated orange rind and nuts.
Spread in a buttered 8-inch square pan.
Cut into squares.
