- 2 cups sugar
- 2 cups light corn syrup
- 1 can (6 ounces) frozen orange juice concentrate, undiluted
- Pinch salt
- 1 cup half-and-half cream
- 1/2 cup butter, cubed
- In a heavy saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and cook until a candy thermometer reads 245° (firm-ball stage). Remove from the heat; gradually add cream and butter. Return to the heat; cook and stir until mixture reaches 245° again.
- Pour into a greased 15-in. x 10-in. x 1-in. pan; cool. When cool enough to handle, roll into 1/2-in. logs or 1-in. balls. Wrap individually in foil or waxed paper; twist ends. Yield: about 6 dozen.
Originally published as Orange Taffy in Taste of Home December/January 1995, p25
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