Ingredients
2 cups sugar
3/4 cup milk
2 tablespoons light corn syrup
1 tablespoon butter
1 tablespoon grated orange rind
2 tablespoons orange juice
1 tablespoon orange extract
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Distilled orange blossoms — Moroccan pastries, semolina cakes
Cognac-based orange — crêpe suzette, Grand Marnier soufflé, cocktails
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Combine sugar, milk, syrup, butter, and orange rind in a medium- size non-aluminum saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Cover and continue to cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook, stirring frequently, until mixture reaches soft ball stage (238°). Remove from heat; cool to lukewarm (110°). Add orange juice and extract. Beat with a wooden spoon 2 to 3 minutes or until fudge thickens and begins to lose its gloss. Pour fudge into a buttered 8- inch square baking pan. Mark top of warm candy into 1-inch squares, using a sharp knife. Cool completely before cutting. Store in airtight containers.