Orange Fudge

1 cup evaporated milk
1 cup granulated sugar
1/4 cup boiling orange juice
2 cups granulated sugar
pinch of salt
grated zest of 2 oranges
1 cup chopped nuts
2 tablespoons butter

Grease a 9 x 13-inch baking pan, set aside. In the top of a double boiler, heat the evaporated milk. In a deep, heavy sauce pan, melt the 1 cup sugar. When sugar is a rich brown color, slowly stir in the hot orange juice and orange zest. Add the hot evaporated milk and stir in the 2 cups sugar and pinch of salt. Stir until sugar is completely dissolved. Cook syrup slowly to soft ball stage, 238 F on a candy thermometer. Remove from heat and add butter; pour immediately into the bowl of an electric mixer and beat at high speed for 2 minutes. Stir in nuts and pour into prepared baking pan. When cool, cut into 1" squares.

Note: Adapted from a recipe by Gretchen Langschwager from the Frankenmuth Cookbook vol. III, published by the Frankenmuth Historical Association.

For more great recipes like this one, be sure to visit