|2 cups||Light corn syrup|
|6 ounces||Orange juice, frozen concentrate, untiluted|
|1 cup||Light cream|
In a heavy saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and cook until candy thermometer reads 245 degrees (firm ball stage).
Add cream and butter, heat and stir until reaches 24 again. Pour into a greased 15x10x1 inch pan; cool. When cool enough to handle, roll into 1½ inch logs or 1 inch balls. Wrap individually in foil or waxed paper; twist ends. Yield: about 6 dozen Submitted By MARIE CULVER On 02-05-95 (1307)
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