ORANGE FUDGE

Orange Fudge image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h35m

Yield 64

Number Of Ingredients 7

2 cups sugar
3/4 cup milk
2 tablespoons light corn syrup
1 tablespoon butter
1 tablespoon grated orange peel
2 tablespoons orange juice
1 tablespoon orange extract

Steps:

Grease 8-inch square pan with butter. In 2-quart heavy saucepan, stir together sugar, milk, corn syrup, 1 tablespoon butter and the orange peel. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Cool without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.)
Add orange juice and extract. Beat vigorously and continuously with wooden spoon 5 to 10 minutes or until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Store in airtight container at room temperature.

Nutrition Facts : Calories 30, Carbohydrate 8 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg