Pine Nut And Orange Fudge

• 2 1/4 c. sugar
• 3/4 c. whipping cream
• 2/3 c. sweetened condensed milk
• 1/2 c. sour cream
• 1/2 c. water
• 2 Tbsp. (1/4 stick) unsalted butter, in pieces
• 2 Tbsp. light corn syrup
• 1 Tbsp. grated orange peel
• 3/4 c. (about 4 oz.) pine nuts, toasted

1. Line 9 x 5-inch loaf pan with foil, overlapping sides.
2. Combine all ingredients except pine nuts in heavy 3-quart saucepan.
3. Stir over medium to low heat until sugar dissolves, about 15 minutes. Brush down sugar crystals from sides of pan, using wet pastry brush.
4. Increase heat to high and bring to boil.
5. Reduce heat to medium-high and cook until candy thermometer registers 234u0b0, stirring frequently, about 12 minutes.
6. Pour mixture onto rimmed cookie sheet; do not scrape pan.
7. Let mixture cool for 15 minutes. Scrape mixture into medium metal bowl using rubber spatula.
8. Using electric mixer, beat until fudge is thick and creamy and no longer glossy, about 5 minutes.
9. (To test fudge for proper consistency, mound fudge mixture on spoon and turn upside down.
10. If mixture falls off spoon, beat fudge again and repeat test.)
11. Mix in pine nuts and immediately transfer fudge to prepared pan.
12. Cover with plastic and press to flatten fudge into even layer.
13. Refrigerate until firm enough to cut, about 1 hour.
14. Lift fudge from pan, using foil as aid.
15. Fold foil sides down.
16. Trim ends of fudge.
17. Cut into pieces.

sugar, whipping cream, condensed milk, sour cream, water, unsalted butter, light corn syrup, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=688326 (may not work)