| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Mexican |
Desserts, Candies |
12 |
Servings |
INGREDIENTS
| 3 |
c |
Sugar,divided |
| 1/4 |
c |
Boiling water |
| 1 |
c |
Non-dairy liquid coffee |
|
|
Cream |
| 1/4 |
ts |
Salt |
| 2 |
ts |
Grated orange rind |
| 1 |
c |
Chopped pecans or walnuts |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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