Recipes from Mexico :: Mexican Desserts
3 c. sugar, dividedd 1/4 c. boiling water 1 c. nondairy liquid cream 1/4 tsp. salt 2 tsp. grated orange rind 1 c. chopped nuts Melt 1 c. sugar, stirring constantly. Add boiling water, stirring to mix. Add remaining sugar, cream and salt. Cook over med. heat until the mixture boils. Cook to 280 degrees fahrenheit on a candy thermometer WITHOUT stirring. Cool to lukewarm. Beat until it loses its gloss and holds its shape. Fold in orange rind and nuts. Spread in a buttered 8-in. square or rectangular pan.
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