Mexican Orange Fudge

Yield: about 4 dozen pieces

Ingredients

• 3 cups granulated sugar
• 1/4 cup boiling water
• 1 cup liquid nondairy coffee creamer
• 1/4 teaspoon salt
• 2 teaspoons grated orange peel, fresh or dried
• 1 cup chopped pecans or walnuts

Instructions

1. Butter an 8 inch square dish; set aside.
2. Caramelize 1 cup of the sugar in a heavy saucepan over medium low heat. Do not stir, but watch closely and tilt pan so that sugar melts evenly and does not scorch.
3. Slowly and carefully pour the boiling water into the caramelized sugar, and stir to mix.
4. Add the remaining sugar, creamer and salt. Cook over medium heat, and stir until all ingredients are mixed and mixture comes to a boil. Without stirring, cook until mixture reaches 238 degrees F on a candy thermometer.
5. Remove from heat and cool to lukewarm (pan bottom is barely warm to the touch).
6. Beat until candy loses its gloss and holds its shape.
7. Fold in grated orange peel and nuts.
8. Spread in the prepared dish, and cut into squares.