A historical confection from Recipes from here and there (1900). Test doneness by dropping mixture into water to see if it forms a soft ball. Drop finished candy on oiled paper or buttered plates.
Preserved exactly as written in the original source
Boil three cups brown sugar, two-thirds cup water, one-half finely chopped orange peel for one minute
Add one large tablespoon butter
Bring to boil again
Add one cup cream
Boil until it forms soft ball when dropped into water
Take from stove
Stir until creamy, adding nut meats, (pecans preferably) and remaining half of orange peel
Beat until stiff enough to drop in small lumps on oiled paper or buttered plates
Modern guidance to help you succeed with this vintage recipe
This candy relies on precise sugar crystallization control through the soft-ball stage (235-240°F), where sugar concentration is high enough to set but still creates a creamy texture. Adding cream after the initial boil introduces fat that coats sugar crystals, preventing large crystal formation and ensuring smoothness. Stirring after cooking allows controlled crystallization while the mixture cools, creating the desired fondant-like consistency rather than hard candy. The orange peel's pectin also helps stabilize the emulsion between fat and sugar syrup.
The orange peel can be finely chopped up to 2 days ahead and stored in an airtight container in the refrigerator. The nuts can be chopped 1 week ahead and stored at room temperature in an airtight container.
Store the finished candy in an airtight container with parchment paper between layers at room temperature for up to 2 weeks. In humid conditions, store in the refrigerator for up to 3 weeks, but bring to room temperature before serving for best texture. The candy may develop sugar bloom (white spots) over time, which is harmless but affects appearance.
AI-generated tips from Chef Cecil's culinary database
The orange peel can be finely chopped up to 2 days ahead and stored in an airtight container in the refrigerator. The nuts can be chopped 1 week ahead and stored at room temperature in an airtight container.
Store the finished candy in an airtight container with parchment paper between layers at room temperature for up to 2 weeks. In humid conditions, store in the refrigerator for up to 3 weeks, but bring to room temperature before serving for best texture. The candy may develop sugar bloom (white spots) over time, which is harmless but affects appearance.
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