Recipe: Trish, here are two recipies....

Mexican Orange Fudge

3 c Sugar,divided
1/4 c Boiling water
1 c Non-dairy liquid coffee
Cream
1/4 t Salt
2 t Grated orange rind
1 c Chopped pecans or walnuts

Golden color and rich flavor is achieved by the caramelization of the
sugar, and the addition of orange rind. Melt 1 cup sugar in a heavy 3-quart
saucepan, stirring constantly so it does not burn. Very carefully, add
boiling water to mix. Add remaining sugar, coffee cream, and salt. Place
over medium heat and stir until all ingredients are blended together and
mixture boils. Cook to 238 degrees F. without stirring. Remove from heat
and cool to lukewarm, beat until candy loses its gloss and holds its shape.
Fold in grated orange rind and nuts. Spread in a buttered 8-inch square
pan. Cut into squares. Makes about 48 pieces.

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Mexican Orange Candy


1 cup sugar
1 1/2 cups rich sweet milk
2 cups sugar
Grated rind of 2 oranges
Pinch of salt
1/2 cup butter
1 cup pecans

Melt 1 cup sugar in a large kettle while the milk is scalding in a double boiler. When the sugar is melted to a rich
yellow, add the hot milk all at once stirring. It will boil up quickly so be sure to use a good-sized kettle. Add 2
cups of sugar to this mixture, stirring until dissolved; cook until it forms an almost hard ball (238 F). Just before
it is done add grated orange rind, salt, butter and pecans. Beat until creamy, drop by spoonsful on waxed paper or
pour onto a buttered platter to cool.