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Mexican Orange Candy

  • 1 cup granulated sugar
  • 1/4 cup boiling water
  • 2 cups granulated sugar
  • 1 cup cream (1/2 & 1/2)
  • Few grains salt
  • 2 tsp. grated orange rind
  • 1 cup nut meats

Caramelize the one cup sugar slowly in a hot frying pan, shaking pan vigorously to prevent burning.

Add boiling water and boil until sugar is dissolved.

Add remaining sugar, cream and salt and boil to soft ball stage (234 degrees F.), stirring constantly.

Just before candy is done, add orange rind.

Remove from heat, cool, beat and add nuts.

Drop from a teaspoon onto buttered plates and allow to harden.

Yield: 1 3/4 pounds.


  • 3 cups sugar
  • 1 cup buttermilk
  • 1 tsp. soda
  • 2 cups chopped walnuts or pecans
  • 4 Tbsp. butter
  • 1/2 tsp. vanilla

Add soda to buttermilk and combine with sugar; cook to soft ball stage (234 degrees F.), adding nuts just before that stage is reached.

Remove from heat, add butter and vanilla.

Cool to room temperature and then beat until creamy.

Pour into molds or drop by teaspoonfuls onto waxed paper.

Pulled Butter Mints

  • 4 Tbsp. butter
  • 2 cups sugar
  • 2/3 cup water
  • 4 tsp. corn syrup
  • 1/4 tsp. cream of tartar
  • 1 tsp. peppermint extract

Melt butter in a saucepan.

Add sugar, water, corn syrup and cream of tartar.

Cook to hard ball stage (at which a few drops form a brittle ball in cold water), and add peppermint.

Pour into a buttered pan.

When cool enough to handle, butter the hands to prevent sticking and pull the candy until it is white and creamy.

Cut into small pieces with scissors.

Wrap in waxed paper.

Yield: 1 pound.

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
Mon - Thu, 8am - 4pm PDT