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Mexican Orange Candy




Source of Recipe


Internet


List of Ingredients




1 cup sugar
1 1/2 cups rich sweet milk
2 cups sugar
Grated rind of 2 oranges
Pinch of salt
1/2 cup unsalted butter
1 cup pecans


Recipe



Melt 1 cup sugar in a very large kettle while the milk is scalding in a double boiler. When the sugar is melted to a rich yellow, remove the kettle from heat and add the hot milk all at once stirring. It will boil up quickly so be sure to use a good-sized kettle. Add 2 cups of sugar to this mixture, stirring until dissolved; cook without stirring until it forms an almost hard ball (248ºF). Just before it is done add grated orange rind, salt, butter and pecans. Beat until creamy, drop by spoonfuls on waxed paper or pour onto a buttered platter to cool.

Notes:

I’ve read the general instructions on candy-making in the Joy of Cooking and the following seem like they would apply to this recipe. I’ll be trying these this year for the first time so I don’t really know if they’ll help:

Never scrape the dregs from the kettle when forming the candy. The candy that coats the kettle has reached a higher temperature and will have sugared.

Don’t beat the candy until it’s cooled to 110 ºF. That would mean you should add the rind, etc. after removing the kettle from the heat. Then let the mixture cool to 110 º before beating.