Orange Dainties
  • 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
  1. Put the sugar, butter and water in a deep saucepan and heat until sugar is completely dissolved stirring constantly.
  2. Add the cream of tartar and cook until your candy thermometer reaches 245, the firm-ball stage.
  3. Remove from heat. Add the orange extract, orange peel, nut meats and orange coloring. Cool until the mixture is lukewarm (between 100-110).
  4. Beat until creamy either by hand or with your mixer. Drop by teaspoons onto a silicone sheet or waxed paper and let cool completely.
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.