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3 cups granulated sugar, divided
1/4 cup boiling water
1 cup nondairy liquid cream
1/4 teaspoon salt
2 teaspoons grated orange rind
1 cup chopped nuts
Melt 1 cup sugar, stirring constantly.
Add boiling water, stirring to mix.
Add remaining sugar, cream and salt. Cook over medium heat until the mixture boils. Cook to 280 degrees F on a candy thermometer WITHOUT stirring.
Cool to lukewarm.
Beat until it loses its gloss and holds its shape.
Fold in orange rind and nuts.
Spread in a buttered 8-inch square pan.
Southwestern Candy Recipes
Mexican Candy Recipes
Southwestern Recipes Index