* or use white chocolate and add candy food coloring
Prepare orange pieces: In a double boiler over simmering water, melt the
orange-colored white chocolate. When smooth and melted, remove from over double
boiler and add orange oil (orange extract may also be used).
Pour onto a cookie sheet lined with aluminum foil and spread evenly.
When cool, chop into medium small pieces. Set aside.
Combine sugar, water, salt, and corn syrup in a 3-quart saucepan; cook over
low heat stirring gently until sugar is dissolved. Turn heat up to medium and
place lid on pan for 2 to 3 minutes to wash down sugar crystals. Uncover and
continuing cooking without stirring until candy thermometer reaches hard ball
stage (260 degrees F).
Beat egg whites until stiff peaks form, just before sugar mixture is ready.
Pour hot sugar mixture over egg whites in a thin stream while mixer is at
Add vanilla extract and continue beating until candy starts to loose its
gloss and hold its shape.