Orange Fondants from The Times Cookery Book by Katie Stewart
Measure the sugar and water into a saucepan. Stir over low heat until the sugar has dissolved. Bring up to the boil and cook rapidly until the temperature on a sugar thermometer reads 240°F...
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Ingredients
- 1 lb (450 g) granulated sugar
- 1 teaspoon orange flower-water
- 1 tablespoon single cream or evaporated milk
- ¼ pint (1½ dl) water
- 1 tablespoon finely chopped walnuts
- 1 tablespoon finely chopped candied peel
- few drops orange colouring
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