Orange Cream Centers
3 cups granulated sugar
1/2 cup heavy cream
2/3 cup orange juice
1/2 cup butter or margarine
Place a 9" x 13" ungreased baking pan in the refrigerator to cool (do not freeze). Use cautionary measures when working with hot syrup.
In a saucepan, combine sugar, cream, juice and butter. Heat until mixture thickens, gradually lowering heat. Using a candy thermometer, stir mixture (do not use spoon). When mixture reaches 240°F, pour out on a cooled baking dish or cold slab. When lukewarm, work with a spatula until fondant creams, then knead with hands until it is very smooth, form into 3/4 inch balls. Dip in chocolate.
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