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Fudge, Orange (D, KLP)
Source: AOL cooking club
Serves: unknown

Grated rind of 1 orange
3 cups sugar
1 cup milk
1-1/2 tbsp. orange juice
2 tbsp. butter
1/2 cup chopped candied orange peel

General Recipe for Many Kinds of Fudge - Making a Success of Home Made Fudge: Mix the sugar with cream of tartar or vinegar to make it easier to obtain a creamy product, this is optional.

Add chocolate, if used and liquids, stir until the sugar is dissolved. Put on heat and make sure every crystal of sugar is washed down and dissolved. Do not stir after it starts to boil except perhaps an occasional gentle passing of the spoon across the bottom of the pan to prevent settling and burning. Cover for first five minutes of boiling to steam off any undissolved sugar crystals.

Boil rapidly to soft ball stage (238°F) at which stage a few drops of the candy dropped into cold water can be shaped into a ball just firm enough to be easily picked up and shaped.

Remove from heat. Drop in butter or peanut butter (do NOT stir in) when mixture has cooled to room temperature (70°F). Add the flavoring and beat until the candy begins to crystallize. Add the nuts, marshmallows, orange peel, raisins, or other additional ingredients given in the recipe. Beat until the candy turns lighter in color, loses it shine, and thickens. Pour it out on a buttered platter and cool.

Posted by Faygie

Nutritional Info Per Serving: N/A