Post by Arvilla on Nov 5, 2002 5:39:14 GMT -6
Mexican Orange Fudge
Ingredients
1 cup evaporated (spray dried) milk
6 tbsp. sugar
1/2 cup orange juice
1 tbsp. grated orange rind
1 tbsp. chopped almonds
Method
In a heavy pan, dry roast milk powder till warm. Keep aside in a plate.
Put 2 tbsp. sugar in pan, stir continuously on high flame, till melted and browned.
Add orange juice, stir till well dissolved.
Add milk powder, stir and mix well.
Add remaining sugar, stir and cook on low till mixture thickens.
Cook till it comes away from sides of pan. Add rind. Beat well. A tiny ball of mixture should set when dropped in a bowl of cold water. Stir in chopped nuts. Set in a greased tray, mark squares and cut when cooled.
Making time: 35-40 minutes
Makes: 18-20 pieces
Shelflife: over 1 week
Mexican Orange Candy
1 c Sugar; carmelized
1/4 c Boiling water
2 c Sugar
1 c Heavy cream
1/8 ts Salt
1 tb Orange rind
1 c Walnuts; chopped
Recipe by: Mexican Fiesta Recipes Carmelize sugar in hot frying pan. Keep shaking the pan to prevent burning. Add the boiling water to carmelize sugar and boil until dissolved. Add remaining 2 cups sugar, salt and cream.
Boil to the soft ball stage. Just before the candy's done add orange rind.
Remove from fire and cool by beating. Add the nuts. Drop by the teaspoonful onto waxed paper. After the candy has completely set wrap in small individual pieces of aluminum foil. This keeps it fresh indefinitely.
MEXICAN ORANGE FUDGE
3 c Sugar,divided
1/4 c Boiling water
1 c Non-dairy liquid coffee Cream
1/4 t Salt
2 t Grated orange rind
1 c Chopped pecans or walnuts
Golden color and rich flavor is achieved by the caramelization of the sugar, and the addition of orange rind. Melt 1 cup sugar in a heavy 3-quart saucepan, stirring constantly so it does not burn. Very carefully, add boiling water to mix. Add remaining 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. without stirring. Remove from heat and cool to lukewarm, beat until candy loses its gloss and holds its shape.
Fold in grated orange rind and nuts. Spread in a buttered 8-inch square pan. Cut into squares. Makes about 48 pieces.
Mexican Orange Drops
1 cup evaporated milk
3 cups sugar
1/4 cup boiling orange juice
1/4 teaspoon salt
Grated rind of 2 oranges
1 cup chopped nuts
Heat milk in double boiler. Melt 1 cup of the sugar in heavy saucepan. When the sugar is brown, add the hot orange juice, and then the hot milk. Stir in the rest of the sugar and the salt.
Bring to a boil and cook covered for 3 minutes, then uncover and cook over low heat, without stirring, to the softball stage (238) Remove from heat and add the orange zest. Cool. Beat until creamy, and stir in the nuts. Roll into balls and let harden on foil.
Ingredients
1 cup evaporated (spray dried) milk
6 tbsp. sugar
1/2 cup orange juice
1 tbsp. grated orange rind
1 tbsp. chopped almonds
Method
In a heavy pan, dry roast milk powder till warm. Keep aside in a plate.
Put 2 tbsp. sugar in pan, stir continuously on high flame, till melted and browned.
Add orange juice, stir till well dissolved.
Add milk powder, stir and mix well.
Add remaining sugar, stir and cook on low till mixture thickens.
Cook till it comes away from sides of pan. Add rind. Beat well. A tiny ball of mixture should set when dropped in a bowl of cold water. Stir in chopped nuts. Set in a greased tray, mark squares and cut when cooled.
Making time: 35-40 minutes
Makes: 18-20 pieces
Shelflife: over 1 week
Mexican Orange Candy
1 c Sugar; carmelized
1/4 c Boiling water
2 c Sugar
1 c Heavy cream
1/8 ts Salt
1 tb Orange rind
1 c Walnuts; chopped
Recipe by: Mexican Fiesta Recipes Carmelize sugar in hot frying pan. Keep shaking the pan to prevent burning. Add the boiling water to carmelize sugar and boil until dissolved. Add remaining 2 cups sugar, salt and cream.
Boil to the soft ball stage. Just before the candy's done add orange rind.
Remove from fire and cool by beating. Add the nuts. Drop by the teaspoonful onto waxed paper. After the candy has completely set wrap in small individual pieces of aluminum foil. This keeps it fresh indefinitely.
MEXICAN ORANGE FUDGE
3 c Sugar,divided
1/4 c Boiling water
1 c Non-dairy liquid coffee Cream
1/4 t Salt
2 t Grated orange rind
1 c Chopped pecans or walnuts
Golden color and rich flavor is achieved by the caramelization of the sugar, and the addition of orange rind. Melt 1 cup sugar in a heavy 3-quart saucepan, stirring constantly so it does not burn. Very carefully, add boiling water to mix. Add remaining 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. without stirring. Remove from heat and cool to lukewarm, beat until candy loses its gloss and holds its shape.
Fold in grated orange rind and nuts. Spread in a buttered 8-inch square pan. Cut into squares. Makes about 48 pieces.
Mexican Orange Drops
1 cup evaporated milk
3 cups sugar
1/4 cup boiling orange juice
1/4 teaspoon salt
Grated rind of 2 oranges
1 cup chopped nuts
Heat milk in double boiler. Melt 1 cup of the sugar in heavy saucepan. When the sugar is brown, add the hot orange juice, and then the hot milk. Stir in the rest of the sugar and the salt.
Bring to a boil and cook covered for 3 minutes, then uncover and cook over low heat, without stirring, to the softball stage (238) Remove from heat and add the orange zest. Cool. Beat until creamy, and stir in the nuts. Roll into balls and let harden on foil.