Copyright © 2014 The FOURnet Information Network. All rights reserved.

BLUE RIBBON ORANGE PECAN FUDGE 
3 c. sugar
1/2 c. water
1 tbsp. finely shredded orange peel
1/2 c. orange juice
12 oz. pkg. semi-sweet chocolate pieces
4 c. coarsely chopped pecans

In a 3-quart saucepan, combine sugar, water and orange juice. Cook and stir over medium heat until sugar dissolves and mixture comes to a boil.

Clip candy thermometer to side of pan and continue cooking to 234 degrees (soft ball stage), stirring occasionally.

Remove from heat. Stir in chocolate pieces and orange peel. Fold in pecans. Spread candy in a foil-lined 13 x 9 x 2 inch pan. Chill until set. Cut in small pieces, store in refrigerator.

Makes 3 pounds. You will like the flavor combination of orange and chocolate. The recipe makes a big batch, ideal for holiday sharing.

Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood