Orange Fudge

Directions

1. Grease an 8 x 8 inch square pan.
2. In a heavy saucepan over medium heat melt 1 cup of sugar, stirring constantly. Carefully add boiling water. Stir in remaining 2 cups of sugar, non-dairy creamer and salt. Stirring constantly, bring mixture to a boil. Without stirring, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat and cool to room temperature.
3. Beat mixture until it loses gloss. Immediately fold in grated orange peel and nuts and transfer to prepared pan. Chill for 2 hours, or until firm, before cutting.

Share It

Reviews (4)

Your Rating:

12

ANGCRIS

Dec. 8, 2003

"Awesome fudge! I used french vanilla creamer, and omitted the orange peel and almonds. AND CAUTION!!!! when you add the boiling water it makes the sugar curl up and it spits back at you! I almost ..." See moregot burned!! It also takes time and patients but it was worth it, I'll be making somem more today! "

5

DESIGNLADYT

Jan. 5, 2004

"Everybody loved it. I used butter pecan non dairy creamer which was great...." See more"

0

thrasherville

May. 18, 2013

"Shocking, but I followed the recipe as written! Funny how everyone tweaks the thing then rates it......." See more"