Yield: 6 dozen
| Measure | Ingredient |
|---|---|
| 2 cups | Sugar |
| 2 cups | Light corn syrup |
| 6 ounces | Orange juice, frozen concentrate, untiluted |
| Salt, pinch | |
| 1 cup | Light cream |
| ½ cup | Butter/margarine |
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)