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ORANGE DAINTIES
Orange Dainties
This is a recipe my mom got from a friend who worked for the Culinary Arts Institute in the 1950's. At the time she called it a new treat. I don't wonder. We lived in Salt Lake City and oranges were a..
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INGREDIENTS
- 3 cups brown sugar
- 1/4 cup butter, unsalted
- 1 cup of water
- a pinch of cream of tartar
- 1 tsp orange extract
- 2 cups of candied orange peel, chopped in small pieces.
- 2 cups of chopped nut meat (my mom liked walnut but I prefer almond or pine nuts)
- a few drops of orange food coloring
DIRECTIONS
Put the sugar, butter and water in a deep saucepan and heat until sugar is completely dissolved stirring constantly.
Add the cream of tartar and cook until your candy thermometer reaches 245, the firm-ball stage.
Remove from heat. Add the orange extract, orange peel, nut meats and orange coloring. Cool until the mixture is lukewarm (between 100-110).
Beat until creamy either by hand or with your mixer. Drop by teaspoons onto a silicone sheet or waxed paper and let cool completely.
RECIPE BACKSTORY
This is a recipe my mom got from a friend who worked for the Culinary Arts Institute in the 1950's. At the time she called it a new treat. I don't wonder. We lived in Salt Lake City and oranges were a one time treat that we mainly got at Christmas time. At any rate with good oranges readily available right now I thought you might like this.
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