Mexican Orange

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

Serves: 12


  • 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.