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Mexican Orange Fudge

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Submitted by lindsayjacobsen7

Golden color and rich flavor is achieved by the caramelization of the sugar, and the addition of orange rind.

Ingredients

3 7.1E+2
CUPS ML SUGAR
ivided
¼ 59
CUP ML WATER
boiling
¼ 1.3
TEASPOON ML SALT
2 1E+1
TEASPOONS ML ORANGE ZEST
grated
1 237
CUP 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 16g (0.6 oz)
Amount per Serving
Calories 64 23% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 0g 1%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 
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