Recipes > Desserts > Candy > Fudge > Orange Opera Fudge

Orange Opera Fudge

Ingredients

• 1/2 cup shelled almonds
• 1 1/3 cups sugar
• 1/2 tablespoon white corn syrup
• 3/4 cup cream
• grated rind of 1/2 orange
• bit of orange color paste
• few grains salt

Instructions

Cover shelled almonds with boiling water, boil 1 minute; drain, cover with cold water, remove skins and roast in hot oven until delicately brown, then chop them.

Put in saucepan sugar, white corn syrup and cream. Cook to 236 degrees F. or until a soft ball is formed in cold water, stirring constantly to prevent burning. Pour out onto marble slab or large platter which has been wiped with cheesecloth wrung out of cold water.

When cool add grated orange rind, orange color paste, if convenient, and salt. Work with broad spatula until candy begins to get firm, add chopped almonds and pack into greased tin or between bars. Cut in cubes for serving.

Print recipe/article only | Save to del.icio.us

Source

For Luncheon and Supper Guests (1923)

Categories

Fudge.