3 c. sugar
1/2 c. water
1/2 c. orange juice
12 oz. pkg. semi-sweet chocolate bits
1 tbsp. orange peel
4 c. coarsely chopped nuts

In 3 quart pan, add first 3 ingredients. Cook and stir over medium heat until sugar dissolves and comes to a boil. Put thermometer on side of pan and cook to 234 degrees (soft ball), stirring often. Remove from heat and stir in chocolate and orange peel. Fold in nuts. Spread in 9 x 13 inch sprayed pan. Chill until set; cut into small squares. Store where cool. Makes 3 pounds.

For Orange Pecan Fudge: Use the above recipe only don't add the chocolate bits.