Orange taffy

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)

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