|EVERY FEW MINUTES|
|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.
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