Variations of this caramel-like candy exist throughout Mexico and the American southwest. For this version we add orange rind and pistachios.
Serves: 12Hands-on: 15 minutesTotal: 40 minutesDifficulty: Easy
- Rind from 2 oranges
- 1 cup shelled pistachios
- 1½ cups condensed milk
- 3 cups white granulated sugar
- ½ cup butter
- Cut the orange rinds into ¼" pieces. Chop the nuts into small pieces.
- Place the milk into the top of a double boiler and heat until scalded—the milk will have a film on top.
- Melt 1 cup of the sugar in a large kettle on medium-high heat until it is a rich yellow color. Add the hot milk to the sugar. Add the remaining sugar, stir, and cook until it reaches 238°F on a candy thermometer.
- Remove from heat. Stir in the rind, butter, and nuts.
- Pour into a buttered 7" × 11" pan and place in a cool area until the candy reaches room temperature.