Orange Caramel Fudge

    350 g  Dark brown sugar
    120 ml Cream
    1/2 ts Bicarbonate of soda
  1 1/2 ts Butter
    125 g  Chopped nuts
           Finely grated rind of
           -1 orange
        pn Salt

Dissolve the brown sugar, cream and bicarbonate of soda in a saucepan over medium heat, stirring constantly until it comes to the boil. Boil the mixture, without stirring, until it becomes a thick syrup and will form into a medium/soft ball when a little is dropped into cold water. Remove the pan from the heat and add the butter, nuts, orange rind and salt. Beat until the mixture becomes thick. Turn out into a buttered 20cm square tin and, when cold, cut into pieces.


Yield: 12 Servings

Old Time Fudge (Fran Zipfel)

      3 c  Sugar
      1 c  Whipping cream
      3 oz Chocolate, unsweetened
      1 ds Salt
      2 ts Corn syrup
      3 tb Butter
  1 1/2 ts Vanilla
    3/4 c  Pecans

Use a 3 qt pan. Butter sides of the pan. Combine sugar, cream, chocolate, salt and the corn syrup. Heat over medium heat. Stir constantly until the sugar dissolves, the chocolate melts and mix comes to boiling. Cook to soft-ball (234~). Stir only if necessary. Immediately remove from the heat. Add the butter, and cool to lukewarm (110~) without stirring. Add vanilla and pecans, beat until thick. Spread in a buttered shallow pan.


Yield: 8 Servings