| 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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