Mexican Orange Fudge
List of Ingredients
3 cups sugar
1/4 cup boiling water
1 cup nondairy liquid coffee cream
1/4 teaspoon salt
2 teaspoons grated orange peel
1 cup chopped pecans
Recipe
Melt 1 cup sugar in a heavy 3-quart saucepan, stirring constantly so it does not burn. Very carefully, add boiling water, stirring to mix.
Add remaining 2 cups 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 on a candy thermometer without stirring. Remove from heat and cool to lukewarm.
When lukewarm, beat until candy loses its gloss and holds its shape. Fold in orange peel and nuts.
Spread in a buttered 8-inch square pan.
Cut into 48 squares.
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