This is the one recipe that requires you to carefully monitor the temperature. Even so, it’s not that difficult and I have never had a failed batch. It is a family favorite and my boys won’t let a Christmas go by without making at least two batches. Nuts are optional but we like this with cashews. Walnuts or slivered almonds also work well.
1 C light corn syrup
1 6-oz can frozen orange juice concentrate, thawed
2 C sugar
¼ tsp salt
1 C whipping cream
½ C butter, cut in pieces
2 C nuts (optional)
Butter an 8” square baking pan and set aside.
In a heavy 4-qt sauced pan, combine corn syrup, orange juice concentrate, sugar and salt. Place over medium heat and stir with a wooden spoon until well-mixed. If sugar crystals are present, wash down sides of pan with a wet pastry brush. Clip on a candy thermometer.
Cook, stirring constantly until candy reaches 248° or firm-ball stage. Stir in cream and butter. Temperature will decrease.
Continue cooking until it returns to 245° or firm-ball. Remove from heat and stir in nuts. Pour into prepared pan.
Allow to stand at room temperature overnight. Cut into 1” squares. Wrap individual pieces in wax paper or plastic wrap. Makes 64 pieces.