Mexican Orange Candy Recipe
Ingredients
| Sugar | 3 Cup (48 tbs) | |
| Boiling water | 1⁄4 Cup (4 tbs) | |
| Evaporated milk | 1 Cup (16 tbs) | |
| Pecans | 1⁄2 Cup (8 tbs), chopped | |
| Orange peel | 1 Tablespoon, grated | |
| Lemon peel | 1 Teaspoon, grated |
Nutrition Facts
Serving size: Complete recipe
Calories 3131 Calories from Fat 562
% Daily Value*
Total Fat 66 g101.8%
Saturated Fat 15.8 g78.9%
Trans Fat 0 g
Cholesterol 74.2 mg24.7%
Sodium 275.1 mg11.5%
Total Carbohydrates 639 g213.1%
Dietary Fiber 8.4 g33.4%
Sugars 628 g
Protein 24 g47.4%
Vitamin A 14% Vitamin C 54%
Calcium 75.2% Iron 13.1%
*Based on a 2000 Calorie diet
Directions
Blend in boiling water; stir to dissolve sugar.
Blend in evaporated milk, remaining sugar, and 1/4 teaspoon salt.
Bring to a boil; cook, covered, 3 minutes.
Reduce heat; cook, uncovered, over low heat, stirring occasionally, till mixture registers 236° on candy thermometer.
Cool to 110° without stirring.
Stir in pecans and peels.
Beat till creamy.
Pour into buttered 8x8x2 inch pan.
Let stand 4 to 6 hours to harden.
Cut candy into squares.
Chef
